Spinach Chutney / Palak Chutney

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Ingredients (Serves 5 – 6)

1. Oil – 2 tsp

2. Garlic – 3 – 4 small cloves, chopped

Green chilies – 3 – 4, chopped

Baby spinach – 4 – 5 cups

Tamarind – 1/2 tsp

3. Salt – To taste

To season

4. Ghee or gingely oil / nallennna – 2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/8 tsp

Dried red chilies – 2, broken

Curry leaves – A few

Method

1. Heat oil in a pan over medium heat and fry garlic and green chilies for 2 – 3 minutes. Add baby spinach, a pinch of salt and cook for a few minutes until it wilts about 2 minutes (if you are using a small kadai / pan, add half of the spinach, wait until it wilts and then add the rest). Add tamarind. Cook for a minute or two and switch off. Allow it to cool. Grind to a paste(not very fine) in the small jar of a mixie.

2. Heat oil in a small pan over medium heat. Splutter mustard seeds and then add cumin seeds. Allow it to splutter and then fry dried red chilies and curry leaves. Pour this seasoning over the ground spinach. Mix gently. Serve with hot rice, ghee and other side-dishes.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

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