Thursday, January 26, 2017

Spinach Chutney

Presenting another healthy and tasty chutney recipe, that I had tried sometime back. Very very very tasty and very easy to make. Adding garlic tadka is like icing on the cake. 
I might have added more palak than required(in the original recipe), as my chutney was much greener than the original recipe. It took me a good amount of spinach to make a decent amount of chutney. But you can always reduce the spinach and add more masala like in the original recipe. 

Enjoy this yummy chutney with some hot rice in this cold weather!


Spinach - 20 - 25 leaves(original). I used a almost 3/4 box from Costco(1Lb box)

Urad dal - 2 tsp
Chana dal - 1 tsp
Red chili - 6-8(I used 3-4 byadagi - moderately spicy)
Coconut - handful
Tamarind paste - 1 tsp(or more according to taste)
Jaggery - 1/2 tsp
Turmeric - a pinch

for the tadka
Oil - preferably coconut oil
Curry leaves - (skipped)
Garlic - 4-5 (I also added few for grinding)

Blanch spinach
In a pot, bring some water to boil. Add spinach and cook until it wilts. Take the spinach out. Allow it to cool. Check notes.

In a pan, add oil + urad dal + chana dal + red chillies + hing and fry till the dals change color. In the end, turn off the stove, add coconut and fry for few seconds. I also added couple of garlic pods for frying. Allow it to cool.

Grind to a fine paste, spinach + masala + tamarind + jaggery + turmeric + salt, in a mixie. 

In a deep pan, make tadka. Add oil and mustard seeds, once it starts to splutter add garlic pods and fry till golden brown. After it’s brown, reduce the heat and add curry leaves. Add ground chutney. Bring it to a boil. 
Serve with some hot rice/dosa/ idli/chapathi.

  • I add very little water for boiling spinach and use this water for grinding. 

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