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Spinach chutney

a healthy and delicious chutney recipe with lots of spinach leaves, sesame seeds, and Indian spices.
Course Chutney
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Author Sravanthi

Ingredients

Ingredients for spinach chutney

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

Ingredients for tadka

  • 1 tsp oil
  • ¼ tsp cumin seeds
  • 1.4 tsp 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 tsp of oil and fry the green chili and take it out.
  • Add another tsp 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.