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# Palak Chutney Recipe
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| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 3 servings |
## 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
### for tempering:
* 2 tsp oil
* ½ tsp mustard
* ½ tsp urad dal
* 1 dried red chilli
* few curry leaves
## 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.
## Step-by-step
firstly, in a large kadai heat 3 tsp oil and saute 1 tsp urad dal, 1 tsp chana dal and ½ tsp cumin.
also, add 3 chilli and 1 inch ginger. saute until blisters appear on the skin of chilli.
keeping the flame on low, add 1 bunch palak and saute well.
saute on low flame until the palak shrinks slightly and turns dark.
cool completely, and transfer to the mixi.
also add ½ cup coconut, small piece tamarind and ½ tsp salt.
blend to smooth paste adding ½ cup water.
now prepare the tempering by heating 2 tsp oil.
once the oil is hot, add ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
pour the tempering over palak chutney and mix well.
finally, enjoy **palak chutney** with [idli](https://hebbarskitchen.com/recipes/south-indian-idli-recipes/), [dosa](https://hebbarskitchen.com/recipes/south-indian-dosa-recipes/) or rice.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/palak-chutney-recipe-spinach-chutney/](https://hebbarskitchen.com/palak-chutney-recipe-spinach-chutney/)
