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    Home » Pickles and Chutneys

    Thotakura pachadi | Amaranth leaves chutney

    Published on : Nov 26, 2018 Last Updated : Apr 29, 2022 by Sravanthi. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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    Thotakura pachadi - Amaranth leaves chutney -  a traditional chutney recipe with amaranth greens and amla, made in a mortar pestle.

    This is no onion no garlic recipe which I have adapted from local TV channel 🙂 After watching this on television, tried it and it turned out yummy. As this is so easy and a healthy recipe, wanted to share it here.

    As amla is in season now, used it as a souring agent. Amla is native Indian fruit with full of nutrients, you might also like amla dry chutney or amla gunpowder recipe.

    I have to try this amaranth leaves chutney with raw mango in Summer. You can find similar chutney with Malabar spinach and mango here.

    Other chutney recipes on the blog which you may be interested to check

    Yellow cucumber chutney

    Tomato sesame seeds chutney

    Ginger chutney

    Mint chutney

    If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram or Facebook page. Please do share the recipe if you like it 🙂

    Thotakura pachadi recipe:

    Tried this recipe?Give the rating by clicking ★ below
    Amaranth leaves chutney recipe

    Amla Amaranth leaves chutney

    Sravanthi
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Chutney
    Cuisine Indian
    Servings 4
    Prevent your screen from going dark

    Ingredients
      

    • 2 cups Finely chopped Amaranth leaves
    • ⅓ cup Chopped Amla pieces (Around 6 to 7 whole Amla)
    • 2 tablespoon Coconut oil
    • 1 teaspoon Cumin seeds (Jeera)
    • ½ teaspoon Turmeric powder
    • 2 Green chili
    • 2 Red chili
    • Salt to taste

    For tadka

    • ¼ teaspoon Mustard seeds
    • ¼ teaspoon Cumin seeds
    • 1 tablespoon Coconut oil
    • 1 Red chili
    • ¼ teaspoon Turmeric powder
    • Pinch of Hing

    Instructions
     

    • Clean and finely chop amaranth leaves. Chop amla lengthwise into rough pieces.
    • Heat a kadai, add tablespoon of coconut oil. Once the oil is heated, add cumin seeds, red and green chili and let them fry.
    • Take the fried cumin seeds, red and green chili into mortar pestle. Add ¼ teaspoon turmeric powder and salt to it.
    • To the same kadai, add 1 tablespoon oil, chopped amla pieces and let them fry for 3 - 4 minutes.
    • Meanwhile, make a rough paste out of these ingredients in the mortar pestle.
    • To the same kadai, add chopped amaranth leaves, turmeric powder, and salt. Cook the amaranth leaves and amla together till done. It took around 5 minutes on a medium flame for me.
    • Now add this amaranth leaves mixture to the mortar pestle and make a rough paste.
    • It should be rough paste as shown in below picture. And you can make this in the mixer grinder as well but just make sure that you don't grind it into a smooth paste.
    • Take the chutney into a serving bowl and add tadka made using mentioned ingredients.
    Tried this recipe?Let us know how it was!

    Detailed steps of making Amaranth leaves chutney or thotakura pachadi:

    • Clean and finely chop amaranth leaves. Chop amla lengthwise into rough pieces.
    • Heat a kadai, add tablespoon of coconut oil. Once the oil is heated, add cumin seeds, red and green chili and let them fry.

    Amaranth leaves chutney recipe

    • Take the fried cumin seeds, red and green chili into mortar pestle. Add ¼ teaspoon turmeric powder and salt to it.

    Amaranth leaves chutney recipe

    • To the same kadai, add 1 tablespoon oil, chopped amla pieces and let them fry for 3 - 4 minutes.

    Amaranth leaves chutney recipe

    Amaranth leaves chutney recipe

    • Meanwhile, make a rough paste out of these ingredients in the mortar pestle.

    Amaranth leaves chutney recipe

    • To the same kadai, add chopped amaranth leaves, turmeric powder, and salt. Cook the amaranth leaves and amla together till done. It took around 5 minutes on a medium flame for me.

    Amaranth leaves chutney recipe

    Amaranth leaves chutney recipe

    • Now add this amaranth leaves mixture to the mortar pestle and make a rough paste.

    Amaranth leaves chutney recipe

    • It should be rough paste as shown in the below picture. And you can make this in the mixer grinder as well but just make sure that you don't grind it into a smooth paste.

    Amaranth leaves chutney recipe

    • Take the chutney into a serving bowl and add tadka made using mentioned ingredients.

    Amaranth leaves chutney recipe

    « Amla dry chutney powder - Usiri Karam Podi
    Coconut rava ladoo - Nariyal rava ladoo »
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    Reader Interactions

    Comments

    1. Black Collection Watches

      April 11, 2019 at 3:24 pm

      5 stars
      Howdy,

      An amazing article on your Website.

      This is really a considerable post - Clear enough and easy to follow on the topics of.. Great Presentation.

      Reply
    2. Vibrators

      May 30, 2019 at 12:13 am

      Increase or decrease chillies according to your spice level. If amaranth leaves are not available, we can use spinach, but the texture of the chutney could be slightly different.

      Reply

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    Hello, I’m Sravanthi. Here I share easy, healthy, and tasty recipes. I believe in “we are what we eat” and always try to eat homemade food. All my recipes are free from processed foods or ready-made foods and can be done easily without spending much time in the kitchen. more about me!

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