Go Back Email Link
–+ servings
A close up click of palak chutney with dry red chili tempering
Print

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.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 52kcal
Author Bhawana

Ingredients

Chutney Ingredients

  • 1 cup baby spinach
  • ½ cup onion chopped onion
  • ½ cup tomato chopped finely
  • 6 garlic pods
  • 1" ginger
  • 1 teaspoon green chiles chopped finely
  • 2 teaspoon lemon juice
  • Salt as per taste

Tempering Ingredients

  • 1 teaspoon coconut oil you can use any oil
  • 1 teaspoon chana dal bengal gram
  • 1 teaspoon urad dal
  • ½ teaspoon cumin seed
  • ½ teaspoon mustard seed
  • 2 dry red chilies
US Customary - Metric

Instructions

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.
    spinach chutney without tempering

2nd Method, With tempering

  • 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 teaspoon of tempering for garnishing.
    Adding lentils, cumin, mustard seeds in oil
  • To this add ginger, garlic, onion, green chilies & tomato.
    Adding, ginger,garlic, tomato & onion to the tempering
  • Cook till tomatoes are soft.
    Cooking the mixture for spinach chutney
  • Add spinach leaves and cook until it is wilted and cooked.
    Adding spinach to the mixture.
  • Once cooked, let the mixture cool down.
    cooked mixture cooling 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.
    paratha is served with spinach chutney

Notes

Tips
  • 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.

Nutrition

Serving: 0g | Calories: 52kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1073IU | Vitamin C: 41mg | Calcium: 23mg | Iron: 1mg