Trsna Fenugreek Seed Pickle

Our Methi Dana Achaar is handcrafted at the height of fenugreek season in small, artisanal batches at its native source in Madhya Pradesh. We use only locally harvested, peak-fresh ingredients and honour a traditional heirloom recipe passed down through generations. We refuse any substitutions—including our original mustard oil—to preserve the authentic taste and integrity of every jar.

A bold ode to nutty fenugreek seeds and aromatic spices, it offers a memorable interplay of earthy bitterness and vibrant warmth. This pickle is sun-cured, stone-ground, and steeped in authenticity. No shortcuts. No compromises. Just pure, bitter brilliance in every spoonful.

Discover the true essence of Methi Dana Achaar in every bite—where seasonal freshness, time-honoured tradition, and uncompromising quality unite. Elevate your meals with Trsna’s Fenugreek Seed Pickle and taste the heritage that stands apart.

This pickle has deep roots in the Bundelkhand and Malwa regions of Madhya Pradesh, where fenugreek is revered for both its medicinal and culinary value. Traditionally made during winter, it was a way to preserve the warming properties of methi and mustard oil. Recipes were passed down through matriarchal lines, often made in small batches and stored in ceramic jars.

Weight: 400 grams

Key Features

• Handcrafted in small batches at the heart of Madhya Pradesh

• Made during peak fenugreek season for authentic flavor and freshness

• Traditional heirloom recipe passed down through generations

• Sun-cured and stone-ground for rich aroma and depth of taste

• Preserved in pure mustard oil—no substitutions, no additives

• Balanced blend of earthy, nutty bitterness and warming spices

• Inspired by ancient recipes from the Bundelkhand and Malwa regions

Serving Suggestions

• Serve with dal-chawal, khichdi, or curd rice for a bitter-spicy contrast

• Pair with theplas, parathas, or poori for a traditional North Indian breakfast

• Add to cheese boards or mezze platters for a gourmet twist

• Use as a chutney substitute with samosas or pakoras for a zesty edge