Spinach Chutney (Palak Chutney)

Spinach chutney is an Indian style spinach dip which is easy to make, and very healthy. With just a few ingredients, you can make it quickly and serve as a side dish, spread, or as a dip on weeknight dinners or in snacks. Here is how to make it.

It is similar to cilantro mint chutney. It goes well with aloo paratha, idli, dosa, paneer paratha, & capsicum paratha.

Palak chutney as the name says made using spinach or palak leaves when I was running out of green coriander. It was a eureka moment literally when my son said “mumma aaj chutney ache lag rahi hai” (mom, today chutney is tasting good).

It was a fun experiment back then but now I make it regularly. Isn’t a great way to hide some veggies while serving to picky eaters. Now my kids enjoy this more with dosa, onion paratha & zucchini paratha.

Spinach is known as a superfood, low in fat, a rich source of iron and fiber. It provides essential vitamins and micronutrients to the body.

Making this chutney is just a way to add this green leafy vegetable to our daily food intake.

Spinach(Palak) Chutney

Spinach chutney is a simple chutney or dip prepared with spinach leaves, onion, tomato, ginger, garlic and tempering. It makes a great side dish or dip.

It is silky, and smooth in texture and taste similar to green chutney. You can make it with or without tempering.

Any chutney leftovers? Not to worry, make spinach rice, spinach thepla, spinach paratha or throw in few cubes of paneer or tofu to make curry.

I prepare it in two ways. First I take every ingredient (except tempering ingredients) in a blender and grind till smooth consistency.

Second method is to cook all ingredients one by one with tempering and then grind till smooth. Both ways this simple palak chutney does wonders.

Ingredients & Variations

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

Chutney Ingredients

• Spinach– I am using fresh baby spinach here. You can use frozen spinach as well to make this chutney. Just thaw it and use as the recipe says.
• Onion– Using yellow onions, but any onion can be used.
• Tomato– Tomato add flavour, do not skip it.
• Ginger & Garlic– Both ingredients goes very well with spinach and enhances taste.
• Green chilies– Adjust green chilies as per taste.
• Lemon Juice– I used fresh lemon juice. You can use tamarind paste as well in place of it.
• Salt as per taste

Tempering Ingredients

• Cumin seeds
• Mustard Seeds
• Oil– I am using coconut oil. You can use any oil.
• Lentil– chana dal & urad dal are required for the tempering.

How to make spinach chutney

There are two ways to make it. Let see how to make spinach chutney step by step. You can prepare it with or without tempering.

1st Method, Without tempering

You can make palak chutney without tempering and cooking. Just add all chutney ingredients in a blender and blend until smooth consistency. Adjust salt as per taste, and serve immediately.

2nd Method, With tempering

In second method we use blanched spinach or cook with tomato, onion and tempering ingredients. Let see the step by step instructions.

• First of all, clean spinach and keep aside.
• Soak chana dal & urad dal in water for 10 minutes.
• Heat oil in a pan. Add cumin seeds, mustard seeds & soaked lentils. Once seeds start crackling add soaked chana & urad dal.Cook for a minute. Take out 1-2 tsp of tempering for garnishing.
• To this add ginger, garlic, onion, green chilies & tomato. Cook till tomatoes are soft.
• Add spinach leaves and cook until it is wilted and cooked.
• Once cooked, let the mixture cool down.
• Add in the blender and grind till fine consistency. Adjust salt and add lemon juice.
• Garnish with the tempering taken out earlier and serve.

Serving suggestions

Palak chutney can be used as a spread on sandwiches, and as a dip with vegetables.

It pairs well with chapati, ajwain paratha, capsicum paratha, zucchini paratha, soya keema paratha & tofu paratha.

Storing Suggestions

You can store it in the fridge for 1-2 days easily. Storing for longer duration spoils the taste.

This can be stored in the freezer for up to a month. Just portion out and use an ice tray to store. Just thaw, add a fresh tempering makes this chutney taste great.

Tips & FAQ’s

• There is no need to add water. Cooked spinach provides enough moisture to grind properly and making a smooth paste.
• Adjust chilies as per taste. I normally don’t grind dry red chili and take out from tempering to garnish it later. With kids, this works great for me.
• You can add tamarind paste as well for tanginess in place of lemon juice.

You may also like to visit other chutney or dip recipes as listed below.

• Tamarind Chutney check this famous sweet & sour imli chutney with dates and tamarind extract.
• Peach chutney try this light, mild spicy peach chutney with snacks.
• Curry leaves chutney do you worry about how to use curry leaves? check this creamy curry leaves chutney to go with dosa or idli.
• Coriander chutney with peanuts this coriander chutney with peanut is perfect for sandwiches.

Check the collection of palak (Spinach) Recipes from the blog.

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