Spinach Chutney

My 165th recipe, “Spinach Chutney”, a healthy and delicious side/dip. After moving to the US, the only keerai (greens) I make is spinach. However during my childhood days, my mom used to prepare a wide variety of greens like Arai Keerai, Siru Keerai, Manathakkali Keerai, etc, etc. Each one had its unique flavor and taste. While I like all the keerai dishes my mom makes, there is one specific dish which I like the most. It is a preparation in which she adds tamarind which gives a tangy taste to the keerai. It would be super delicious to have along with steamed rice. Taking inspiration from the tangy keerai my mom used to make, I wanted to prepare a chutney that I can have as a side for dosa. I don’t like to have the same chutney with dosa daily. So, at times even if it sounds weird, I try to experiment with different combinations of flavors I love. Today was one such day when the outcome was a delicious Spinach Chutney. It is spicy, tangy and perfect to have along with dosa. It would be perfect to use as a dip or spread as well. One dish and multiple ways to enjoy 😉

Spinach Chutney

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Prep Time 2 mins

Cook Time 8 mins

Total Time 10 mins

Servings 3

Ingredients

  

• Oil - 1/2 tsp
• Garlic - 4 cloves Chopped
• Green Chilli - 2 small
• Tamarind - 2 large pinches
• Coriander leaves - 1/2 Cup
• Spinach - 2 Cups
• Tomato - 1 small chopped
• Salt - 1/4 tsp adjust per taste
• Sugar - a small pinch
• Grated coconut - 2 Tbsp

To temper

• Oil - 1 tsp
• Mustard - 1/4 tsp
• Broken Urad Dal - 1/2 tsp
• Jeera - 1/4 tsp

Instructions

 

• First heat a pan with 1/2 tsp oil and add the chopped garlic cloves. Saute for 30 sec or until they just start changing color. Add the tamarind, green chillis and continue to saute until the garlic changes to slightly golden brown in color.
  
   
• Add the coriander leaves, spinach, tomato, salt, sugar to the pan and mix well. Cook covered for a few minutes until the spinach is wilted and cooked fully. Turn off the flame.
  
   
  
   
• Let the spinach cool down to room temperature. Add it to a mixie/blender along with the grated coconut and grind it into coarse paste. Transfer to a serving bowl.
  
   
• Now heat a pan with the oil for tempering. Add the mustard and once it splutters, add the broken urad dal and jeera . Once the urad dal starts turning golden brown add it to the chutney and mix well.
  
   
• Enjoy as a side for dosa, dip or spread.
  

Notes | FAQ

- While cooking spinach, no need of adding additional water. The water from the spinach would be sufficient to cook it through.
- While grind the spinach, add little water, only if needed. I did not need additional water since there was still some left from the cooking process.
- Adjust the quantity of green chilli for spiciness and tomato for tanginess as per your taste.
- A small pinch of sugar is added to help the spinach retain its bright green color.