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Spinach Chutney

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 3

Ingredients
  

  • Oil - ½ tsp
  • Garlic - 4 cloves Chopped
  • Green Chilli - 2 small
  • Tamarind - 2 large pinches
  • Coriander leaves - ½ Cup
  • Spinach - 2 Cups
  • Tomato - 1 small chopped
  • Salt - ¼ tsp adjust per taste
  • Sugar - a small pinch
  • Grated coconut - 2 Tbsp

To temper

  • Oil - 1 tsp
  • Mustard - ¼ tsp
  • Broken Urad Dal - ½ tsp
  • Jeera - ¼ tsp

Instructions
 

  • First heat a pan with ½ 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.

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  • 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.

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  • 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.

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  • 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.

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  • Enjoy as a side for dosa, dip or spread.
    spinach chutney

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.