Pickle recipes for an Indian Summer – Methi Leaves Pickle

By Priya Narayan

Summers are here and we are here to face it with a smile. We have fond memories of our childhood days when our grannies would make homemade pickles up on the terrace and how we would always find a way to nibble on those raw mangoes set out for drying.

Reliving one such memory is Kunjareetha Anand Rao, a teacher from Mumbai who every year creates some of the tastiest and healthiest pickles that I have come across. In this recipe, she teaches us how to make a pickle of Methi leaves.  Methi is known for its digestive properties and is excellent for improving the body’s immunity.


Methi Leaves Pickle. Photo courtesy: Kunjareetha Anand Rao
  1. Methi leaves – 1 bunch
  2. Green Chilies – 5 to 6
  3. Tamarind – small size ball
  4. Salt as per taste
  5. Oil – 2 tbsp
  6. Turmeric – one pinch or 1/4 teaspoon


  1. First, remove and wash only the leaves (no stem).
  2. Then soak tamarind for some time (10 to 15 minutes).
  3. Then in a little oil fry methi leaves, tamarind and chillies, until the water is totally soaked and the mixture is dry.
  4. Then add salt and turmeric, fry for two more minutes, cool and grind the mixture then store in an airtight container.

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