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.
Servings 4 Servings
Calories 52 kcal
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
1st Method, 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.
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.
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. Serving: 0 g | Calories: 52 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 20 mg | Potassium: 206 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1073 IU | Vitamin C: 41 mg | Calcium: 23 mg | Iron: 1 mg