a healthy and delicious chutney recipe with lots of spinach leaves, sesame seeds, and Indian spices.
Ingredients for spinach chutney
chopped spinach leaves
(gooseberry sized tamarind)
Salt to taste
Ingredients for tadka
Pinch of hing
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.
If using tamarind, soak it in ¼ cup of water for 10 minutes or so.