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.
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.
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Malabar spinach roti pachadi
Ingredients
For Chutney
- 150 gms malabar spinach
- Half of small raw mango
- 1 tablespoon oil
- 10 garlic pods
- 3 whole red chillies
- 1 teaspoon coriander seeds powder
- ½ teaspoon turmeric powder
- ½ teaspoon methi seeds
- ½ teaspoon cumin seeds
- Salt to taste
For tadka
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- Pinch of hing
- 2 strings curry leafs
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.
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.
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.
Add all other chutney ingredients except spinach, mango, and oil to mortar pestle and make it into rough paste-like shown below.
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.
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. 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.
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