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Palak chutney as the name says made using spinach or palak leaves.

Palak Chutney | How To Make Palak Chutney

Today I am going to show you my eureka moment in terms of Palak Chutney or spinach dip.A bunch of spinach was in the fridge which was supposed to be used in paratha/flatbread. I thought of using it as coriander and rest of the ingredients same as green coriander chutney. And voila, this palak chutney or spinach dip was ready to serve just like any other chutney.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings
Author Bhawana


  • 1 Cup blanched palak/spinach
  • 1 Medium size onion chopped
  • 4-6 Garlic pods
  • 1 Big tomato chopped
  • 1 Tsp cumin seeds
  • 1″ Ginger
  • Salt as per taste
  • Chili (optional)
  • 2 Tsp lemon juice


  • Take everything together in a jar and grind till smooth paste.


Palak chutney is a great option just in case you are running short of coriander or mint.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg