I love various forms of chutneys with dosas, idli and even paranthas 🙂 so I am always in search of good recipes plus due to the fact that I am dieting (atleast trying to eat sensible) and mil has high cholestrol, the standard cocunut and peanut chutneys are made very rarely in our house.
So when 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 advantange 🙂
I did make a minor modification to the recipe though… The original recipe used grated cocunut and due to the reasons stated above I replaced the cocunut with roasted channa dal.
I also seasonsed 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, if u want to stick to the original recipe just replace the roasted gram with cocunut and skip the seasoning in the end and bingo.