Spinach is rich in nutrients such as antioxidants, vitamin A, B2, C, K and also contain Magnesium, Manganese, folate, iron, calcium and potassium. As it posses many health benefits I normally like to incorporate this healthy vegetable in most of my dishes. One such dish I have tried is the Spinach Chutney.

      The chutney tastes like a normal coconut chutney and the colour only is green but with tons of nutrients. Spinach does not give any flavour to the chutney and tastes neutral. Who will say no to coconut chutney? Coconut chutney with lots of nutrients and vibrant colour. Unlike the coriander chutney or the mint chutney the colour does not dull away even if kept idle for hours.

Palak Chutney

To Grind:
Spinach, chopped- 1 small bunch
Green chilli, cut- 2
Coconut, grated- 1/4 cup
Roasted Channa Dhal- 2 tablespoons
Garlic- 1 big clove
Tamarind- a small piece (optional)
Salt- to taste

To Temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoons
Curry leaves- 1 stand

  • In a pan add spinach leaves and allow to wilt the leaves for about a minute with out adding any water.
  • If you are not using nonstick pan add a teaspoon of oil to prevent from sticking on the pan.
  • Don't cook too much as the vibrant green should not change; allow to cool.
  • Heat oil in the pan add mustard seeds; when it splutters add the curry leaves and switch of the gas. Set aside.
  • Add these wilted leaves inside the blender and make a puree.
  • Now with this puree add coconut, channa dhal, green chillies, garlic, tamarind, salt and grind as a paste but not too fine by adding water in between. 
  • Grind till you get the chutney consistency (You will require around 3/4 to 1 cup of water to grind to make it as a chutney consistency)
  • Add the tempering inside the chutney and mix well. Check for salt add if required.
  • Note: Some people add ginger instead of garlic. You can prepare this chutney with ginger also.