Spinach chutney
Delicious chutney recipe with lots of spinach leaves, sesame seeds, and Indian spices.
Servings 4
Ingredients
Ingredients for spinach chutney
- 1 cup chopped spinach leaves (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 tadka
- 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.