Palak chutney / spinach chutney recipe – easy, healthy and delicious chutney using spinach leaves. This palak chutney is an Indian style spinach dip that is flavorful. The lovely green color from spinach leaves makes this chutney pleasing to the eye and you would love to have it as a dip. This quick chutney goes well as a side dish for idli, dosa, chapati or even snacks. While I do love coconut based chutneys like the red chilli coconut chutney, this palak chutney has no coconut added to it.
Spinach is one of the superfoods that is rich in vitamin A, vitamin C as well as iron.
Spinach chutney is a great way to serve up these leafy green vegetables that kids generally avoid to take. I have added protein-rich peanuts in this chutney which gives a nice nutty taste and texture. This is a healthy chutney that is easy to make and tastes delicious. Lets move on to the recipe for easy palak chutney.
Palak Chutney | Spinach Chutney Recipe below
- 2 cups chopped palak / spinach leaves
- 1/3 cup raw peanuts / groundnuts
- 1 tbsp white sesame seeds / til / ellu
- 1 green chilli
- A pinch of turmeric powder
- marble-sized tamarind
- Salt to taste
- For Tempering
- 1/4 tsp mustard seeds
- 1 dry red chilli broken
- 1/2 tsp oil
- Pick and wash the spinach leaves and roughly chop them.
- Boil the spinach with 1/4 cup water along with salt and a pinch of turmeric powder.
- Once the spinach is cooked, remove from heat and transfer to a bowl to cool down.
- Meanwhile, dry roast the sesame seeds to a golden brown in a heavy-bottom pan or kadai. Transfer the roasted sesame seeds to a small bowl and set aside.
- In the same pan, dry roast the peanuts on a medium flame till they change color to a golden brown. Transfer the roasted peanuts to a bowl and set aside to cool down.
- Once the peanuts have cooled down slightly, remove the skin of the peanuts.
- Take the roasted peanuts and sesame seeds in a blender and blend till they are of a powdery consistency.
- Now add the boiled spinach along with the tamarind piece and chopped green chilli. Grind to a fine paste. Keep adding water in little quantity and blending the chutney till it reaches the desired consistency. Check for salt and add some if needed.
- For the tempering, heat oil in a small pan and add mustard seeds. When mustard seeds pop, add the dry red chillies. When chilies change color slightly, remove from heat.
- Add the tempering to the prepared chutney and mix well.
- Palak chutney is ready to be served.
how to make palak chutney with step by step photos
- Roughly chop the spinach leaves and boil it with little water, salt and a pinch of turmeric. Cook till the spinach leaves are soft. Remove from heat and set aside to cool. Dry roast the raw peanuts in a pan till they change color to brown. Remove from heat and transfer to a bowl.
- Dry roast the sesame seeds in the same pan till they change color to brown. Remove skin from peanuts. Blend the roasted peanuts and sesame seeds to a powder consistency. Then add the cooked spinach, tamarind and green chillies. and again blend to form a paste. Keep adding water in little quantities and blending to get the desired consistency.
- For tempering, heat oil in a small pan and add mustard seeds. When the mustard seeds pop, add the dry red chillies. When they slightly change color, switch off the flame add this tempering to the prepared chutney and mix well. Palak chutney is now ready to be served.