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    Home » Recipes » Veggie Dish

    Spinach chutney

    Modified: Jun 5, 2024 Published: Jan 23, 2021 by Sravanthi Chanda. 2 Comments

    362 shares
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    5 from 1 vote
    Detailed Steps Jump to Recipe

    Spinach chutney - palak chutney - Palakura pachadi - a delicious chutney recipe with lots of spinach leaves, sesame seeds, and Indian spices.

    Spinach, also called palak in Hindi, and palakura in Telugu is a highly nutritious leafy vegetable.

    Though leafy greens are highly nourishing, not everyone likes them. But try making chutney with these, and I am sure everyone likes it(at least at home!)

    This Andhra style palak chutney will be a little tangy, sweet, and slightly spicy. And this makes a good side dish for almost anything.

    If you want to make your kids or other family members eat the leafy greens, try my other chutney recipes with green veggies.

    Mint chutney

    Coriander chutney

    Malabar spinach chutney

    Amaranth leaves chutney (thotakura pachadi)

    Sorrel leaves chutney (Chukkakura pachadi)

    Let's begin making palak chutney

    • Wash and drain spinach leaves. Finely chop them and keep them aside. Always wash the leafy veggies and then chop them. If you chop first and wash them, water-soluble vitamins will be lost.
    • If using the whole tamarind, soak it in little water
    • Take a pan and heat it. Dry roast sesame seeds and take them out.
    • Next, dry roast cumin seeds, fenugreek seeds also.
    • Now add teaspoon of oil and fry the green chili and take it out.
    • Add another teaspoon of oil and chopped spinach leaves into this pan.
    • Let spinach leaves cook on medium-high flame for 4 to 5 minutes. They will wilt and leave the water.
    • I used homegrown tender spinach leaves, so I cooked for 4 minutes. If you are using store-bought ones, you can cook for more time.
    • Do not overcook as we lose nutrients from spinach.
    • Meanwhile, gather sesame seeds, fried green chili, garlic cloves, jaggery powder, coriander powder, roasted methi and cumin seeds, turmeric powder, and salt.
    • Add these ingredients to a mixer jar.
    • Make a coarse powder out of these ingredients.
    • To this sesame seeds powder mix, add soaked tamarind along with water.
    • To this mixer jar, add cooked spinach leaves and make a coarse paste of it.
    • You can make it smooth also as per your liking. You can add a little more water to make a smooth paste.
    • Now heat the pan again, add oil, mustard seeds, cumin seeds, red chili, hing, and make tadka.
    • Take the spinach chutney into the serving bowl. Now add the tadka to the spinach chutney, and it is ready to serve!

    This chutney goes well with rice, roti, dosa, idly. You can also use this chutney as a dip for veggies or even as a sandwich spread.

    Recipe Notes and Variations

    • You can replace sesame seeds with peanuts to make this Palak chutney.
    • You can also use both sesame seeds and peanuts like my popular mint chutney recipe.
    • This palak chutney is a very versatile chutney that you can serve in many ways. You can have this as a side dish for rice, roti, idly, dosa. Add a little more water and use it as a dip or as a sandwich spread.
    • As we are using sesame seeds, you can store this at room temperature for 12 hours. But you can keep this in the refrigerator for two days or so. 
    • You can also freeze this, but it will change the consistency. So I prefer freezing cooked spinach and make the chutney as and when required. If you have frozen spinach and roasted sesame seeds handy, you can make this chutney in just 5 minutes.
    • Instead of tamarind, you can use lemon juice also for tartness in the dish.

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe card:

    Recipe

    Spinach chutney

    By: Sravanthi Chanda
    Delicious chutney recipe with lots of spinach leaves, sesame seeds, and Indian spices.

    Rate this recipe by clicking the stars!

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Course Chutney
    Cuisine Indian
    Servings 4
    Calories 115 kcal
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    Ingredients
      

    Ingredients for spinach chutney

    • 1 cup spinach leaves (chopped - tightly packed)
    • ¼ cup sesame seeds
    • 2 green chili
    • 3 garlic cloves
    • ½ tablespoon jaggery powder
    • 1 tablespoon tamarind paste (gooseberry sized tamarind)
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon fenugreek seeds methi seeds
    • ¼ teaspoon coriander powder
    • 2 teaspoon oil
    • Salt to taste
    • ¼ teaspoon turmeric powder

    Ingredients for tempering

    • 1 teaspoon oil
    • ¼ teaspoon cumin seeds
    • 1.4 teaspoon mustard seeds
    • 1 red chili
    • Pinch of hing

    Instructions
     

    • Wash and drain spinach leaves. Finely chop them and keep them aside.
    • Take a pan and heat it. Dry roast sesame seeds and take them out. Next, dry roast cumin seeds, fenugreek seeds also.
    • Now add teaspoon of oil and fry the green chili and take it out.
    • Add another teaspoon of oil and chopped spinach leaves into this pan.
    • Let spinach leaves cook on medium-high flame for 4 to 5 minutes. They will wilt and leave the water.
    • Add sesame seeds, fried green chili, garlic cloves, jaggery powder, coriander powder, roasted methi and cumin seeds, turmeric powder, and salt to a mixer jar.
    • Make a coarse powder out of these ingredients.
    • To this sesame seeds powder mix, add soaked tamarind along with water.
    • To this mixer jar, add cooked spinach leaves and make a coarse paste of it.
    • Now heat the pan again, add oil, mustard seeds, cumin seeds, red chili, hing, and make tadka.
    • Take the spinach chutney into the serving bowl. Now add the tadka to the spinach chutney, and it is ready to serve!
    • This chutney goes well with rice, roti, dosa, idly. You can also use this chutney as a dip for veggies or even as a sandwich spread.

    Notes

    If using tamarind, soak it in ¼ cup of water for 10 minutes or so.

    Nutrition

    Calories: 115kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 85mgPotassium: 167mgFiber: 3gSugar: 5gVitamin A: 816IUVitamin C: 22mgCalcium: 112mgIron: 2mg
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    You might be interested in more chutney recipes on this blog, check them out!

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

    More Easy Indian Chutney Recipes

    • Chukkakura pachadi recipe - Khatta palak chutney
      Sorrel leaves chutney - Chukkakura pachadi
    • Pudina pachadi - mint chutney
      Indian Mint Chutney Recipe - Pudina Chutney for Dosa, Idly, and Rice
    • Amaranth leaves chutney - thotakura pachadi
      Amaranth Leaves Chutney Recipe - Thotakura Pachadi
    • Dosakaya roti pachadi chutney recipe
      Indian Yellow Cucumber Chutney Recipe - Dosakaya Pachadi
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    Comments

    1. Sravan says

      May 31, 2024 at 8:53 am

      5 stars
      Simple and easy to make. Thank you for sharing wonderful recipe.

      Reply
      • Sravanthi Chanda says

        June 02, 2024 at 1:40 pm

        Thank you, happy cooking!

        Reply
    5 from 1 vote

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    Sravanthi Chanda author of everydaynourishingfoods

    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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