Palak Chutney Recipe

Time and servings

Prep time	5 min
Cook time	10 min
Total time	15 min
Serves	3 servings

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Ingredients

• 3 tsp oil
• 1 tsp urad dal
• 1 tsp chana dal
• ½ tsp cumin / jeera
• 3 chilli
• 1 inch ginger
• 1 bunch palak / spinach (roughly chopped)
• ½ cup coconut (grated)
• small piece tamarind
• ½ tsp salt
• ½ cup water

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for tempering:

• 2 tsp oil
• ½ tsp mustard
• ½ tsp urad dal
• 1 dried red chilli
• few curry leaves

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Instructions

1. firstly, in a large kadai heat 3 tsp oil and saute 1 tsp urad dal, 1 tsp chana dal and ½ tsp cumin.
2. also add 3 chilli and 1 inch ginger. saute until blisters appear on the skin of chilli.
3. keeping the flame on low, add 1 bunch palak and saute well.
4. saute on low flame until the palak shrinks slightly and turns dark.
5. cool completely, and transfer to the mixi.
6. also add ½ cup coconut, small piece tamarind and ½ tsp salt.
7. blend to smooth paste adding ½ cup water.
8. now prepare the tempering by heating 2 tsp oil.
9. once the oil is hot, add ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
10. pour the tempering over palak chutney and mix well.
11. finally, enjoy palak chutney with idli, dosa or rice.

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Step-by-step

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Video

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Notes

• firstly, saute the palak on low flame, else it will lose its nutritional value.
• also, coconut can be replaced with roasted peanuts for creamy texture.
• additionally, add a small clove of garlic for variation.
• finally, palak chutney recipes stay good for 2-3 days when refrigerated.