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    Home » Recipes » Chutneys

    Malabar Spinach Chutney Recipe (Bachali Kura Pachadi)

    Modified: Jun 3, 2025 Published: Jul 3, 2018 by Sravanthi Chanda. 2 Comments

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    5 from 1 vote
    Detailed Steps Jump to Recipe

    Malabar spinach chutney is my favorite recipe made in mortar pestle with Malabar spinach and raw mango as the main ingredients. Now we are getting raw mangoes year around. But in my childhood days, when we get good raw mangoes in summer, this was a must to do chutney.

    Malabar spinach chutney - roti pachadi
    Malabar spinach chutney

    It is called as roti pachadi in Telugu as it is prepared in traditional motar pestle. This will taste yummy with hot rice and dallop of ghee 😀 This will also taste good with any roti.

    We can keep this in the refrigerator for a couple of days. Prepare this and keep it aside for a couple of hours if possible, mango will release its flavors and it will become yummier 😋

    If you don’t have mortar pestle, you can do this in the grinder as well but make sure you don’t make it complete paste. Instead of Malabar spinach, normal spinach can also be used. You can read about the tomato pachadi recipe here.

    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 page. Please do share the recipe if you like it 🙂

    Recipe

    malabar spinach roti pacchadi with raw mango

    Malabar Spinach Chutney Recipe (Bachali Kura Pachadi)

    By: Sravanthi Chanda
    Malabar Spinach Chutney (Bachali Kura Pachadi) is a tangy and flavorful chutney made with fresh Malabar spinach and raw mango. It is traditionally prepared using a mortar and pestle. This vegan dish pairs wonderfully with hot rice or roti and is a nutritious addition to any meal.

    Rate this recipe by clicking the stars!

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 102 kcal
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    Ingredients
      

    For Chutney

    • 150 gms malabar spinach
    • ¼ cup green mango chopped
    • 1 tablespoon oil
    • 4 garlic pods
    • 3 red chilli
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon fenugreek seeds
    • ½ teaspoon cumin seeds
    • Salt to taste

    For tadka

    • 1 tablespoon oil
    • ½ teaspoon mustard seeds
    • ½ teaspoon cumin seeds
    • ¼ teaspoon Hing
    • 10 curry leaf 1 sprig

    Instructions
     

    • Wash, dry and thinly slice the Malabar spinach.
    • Peel and chop raw mango. Adjust the mango according to its sourness.
    • Heat a pan and fry cumin and methi seeds without adding any oil. Add these to mortar pestle. Now add a teaspoon oil and fry red chili. Add fried chilli to mortar pestle.
    • Add all other chutney ingredients except spinach, mango and oil to mortar pestle and make it into a rough paste.
    • Now heat pan again, add remaining oil, chopped spinach and mango pieces. Let it cook on low flame for around 10 minutes until mangoes are cooked.
    • Now add this mixture to mortar pestle and crush it. All mango pieces should be mashed completely.
    • Empty everything into the bowl. Make tadka with all ingredients and add to this. Mix everything well and is ready to serve.

    Nutrition

    Calories: 102kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 35mgPotassium: 374mgFiber: 2gSugar: 3gVitamin A: 4.051IUVitamin C: 114mgCalcium: 69mgIron: 2mg
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    How to make malabar spinach chutney:

    Wash, dry and thinly slice the Malabar spinach.

    Peel and chop raw mango. Adjust the mango according to its sourness.

    Malabar spinach chutney ingredients

    Heat a pan and fry cumin and methi seeds without adding any oil. Add these to mortar pestle. Now add teaspoon oil and fry red chili and add it to mortar pestle.

    malabar spinach chutney ingredients

    Add all other chutney ingredients except spinach, mango, and oil to mortar pestle and make it into rough paste-like shown below.

    malabar spinach chutney procedure

    Now heat the pan again, add remaining oil, chopped spinach and mango pieces. Let it cook on low flame for around 10 minutes until mangoes are cooked.

    malabar spinach chutney procedure

    Now add this mixture to mortar pestle and crush it. All mango pieces should be mashed completely.

    malabar spinach roti pacchadi with raw mango

    Empty everything into the bowl. Make tadka with all ingredients and add to this. Mix everything well and is ready to serve. Eat with hot rice and dollop of ghee. Malabar spinach chutney will also be good with roti or bhakri.

    Malabar spinach chutney recipe can be easily doubled or halved. The mentioned quantity will serve around 4 people. You can prepare this dish with normal spinach as well.

    More Easy Indian Chutney Recipes

    • Spinach chutney
    • Broccoli stalks dip
    • Coriander chutney - cilantro dip
      Indian Cilantro Sesame Chutney (Coriander Dip)
    • Potlakaya pachadi
      Potlakaya Chutney
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    Comments

    1. Chanda Naveen says

      May 31, 2024 at 8:50 am

      5 stars
      Thank you for sharing the wonderful recipe.

      Reply
      • Sravanthi Chanda says

        June 02, 2024 at 1:40 pm

        Thank you and I hope you liked the dish!

        Reply
    5 from 1 vote

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    Recipe Rating




    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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