Malabar Spinach Chutney Recipe (Bachali Kura Pachadi)

malabar spinach roti pacchadi with raw mango

Malabar Spinach Chutney Recipe (Bachali Kura Pachadi)

5 from 1 vote

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sravanthi Chanda

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