Sinamon Tales

by Monika

Palak Chutney

Palak Chutney is one of those accompaniments which tastes amazing with dosas and paranthas! Delicious and amazing!

I love various forms of chutneys with dosas, idli and even paranthas 🙂 So, I am always in search of good recipes. Also, since I am dieting (at least trying to eat sensible) and MIL has high cholesterol, the standard coconut and peanut chutneys are made very rarely in our house. So, I chanced upon palak chutney recipe in Sanjeev Kapoor’s Rice, Bread & Pickles. I was almost jumping with joy, the fact that I love spinach, was just an added advantage 🙂

 

palak chutney

 

I did make a minor modification to the recipe, though. The original recipe used grated coconut and due to the reasons stated above, I replaced the coconut with roasted channa dal. I also seasoned the final chutney with little mustard seeds, which was not mentioned in the original recipe. Somehow, a chutney without that tempering seems incomplete for me specially if I am going to eat it with idly/dosa.

So here is the final recipe which I used. If you want to stick to the original recipe, just replace the roasted gram with coconut and skip the seasoning in the end and you can use the original recipe.

I love the fact that we have so many variations in chutneys. Just a few ingredients here and there, and you have a new variety! And the variety we have by state! Whether it is the coconut chutney of the south, or the imli chutney of the north, each is so unique and delicious. Or the different kinds of green chutneys you can make. Mint and coriander, with onions and tomatoes, just typing this out is making my mouth water! So you do realise, I love chutneys and this chutney is sure a regular at our house!

Palak Chutney

Palak Chutney is one of those accompaniments which tastes amazing with dosas and paranthas! Delicious and amazing! 
Print Recipe Pin Recipe
Course condiments
Cuisine Indian

Ingredients
  

  • 1 tbsp black gram skinless split (urad dal)
  • 1 tbsp bengal gram split (channa dal)
  • 4 red chilli dried (reduce it if you don't want it fiery)
  • 1 onion medium chopped
  • 1 tomato medium chopped
  • 1 green chilli chopped
  • 1 tsp tamarind pulp
  • 1 bunch spinach or palak (roughly 250gm) roughly chopped
  • 1 tsp oil
  • to taste salt

for the tempring/seasoning

  • 1 tsp oil
  • 1/2 tsp mustard seeds

Instructions
 

  • Heat oil in a pan, add the urad dal and channa dal and roast to golden brown, take care not to burn it though.
  • Add the red chillies and onion. Fry for 2 mins.
  • Add the tomatoes and green chilli and saute for 5 mins.
  • Add the palak, roasted channa, tamarind pulp and salt and mix well.
  • Remove from heat and cool.
  • Grind to a fine paste.
  • Season with mustard seeds cracked in hot oil.

Notes

We ate these with crisp dosas this morning and the taste is still lingering in my mouth.
 
 
This is off to Complete my Thali - chutney event hosted at Joy Of Cooking
 
 
PS:I may post some more chutneys as this event sounds very interesting and there is no limit on the number of entries. So stay tuned and don't run away from the scare of getting drowned in chutneys 😉
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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Comments

  1. suma says

    I prepare it this way too without the tomatoes.
    For variety, you can replace palak with a vegetable like ridgegourd/capsicum. My mom adds a tsp of walnut instead of coconut and it tastes good, esp with steamed rice

    Reply

  6. Aathira says

    Yummy 🙂

    PS: Hey … I wanted to let you know.. I went to Lal Bagh and got the manure soil, re-potted my plants… now fingers crossed.

    Reply

  7. d says

    what a coincidence! i saw this in a sanjeev kapoor book and made it last week too! made the original version, tasted nice with rice!

    Reply

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