Spinach Chutney

  • 9 oz package pre-washed spinach leaves
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tbsp coriander seeds
  • 6-7 methi seeds
  • 1 tsp jeera
  • 4-5 dried red chilis (add more or less to your taste)
  • 1-2 Indian green chilis
  • 3 cloves garlic
  • berry sized tamarind, soaked in very little hot water
  • 1 tsp extra virgin olive oil
  • salt to taste

For Tampering

  • 1 tsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 tsp black mustard seeds
  • 1 sprig curry leaves, chopped in half


Put 1 tsp of the oil in the big skillet/vessel on medium heat, add the slit green chilis, 3 cloves of garlic and the spinach leaves. Cover and cook for 4-5 minutes until the spinach is completely wilted and reduced in volume. Take the spinach out and leave aside to cool.
In the same pan, without washing it, add the chana dal and the urad dal, fry until golden brown, set aside to cool. Add the coriander seeds, methi seeds, jeera and dry roast them until the aroma of the spices fills your kitchen. Remove keep aside to cool. Dry roast the red chilis. Remove, set aside to cool. Put all the above dry roasted ingredients and put them in a blender/food processor, grind it to a fine powder. Add the wilted spinach leaves in the blender with the ground spices, add salt, the tamarind juice (extract from the tamarind soaked) and grind it until the spinach is smooth. Check for salt, add more if needed. Remove to a serving dish.

For the tempering/tadka

Add the 1 tsp of oil in a small skillet on medium heat, add the mustard seeds, garlic clove, curry leaves and fry until the mustard seeds pop or the garlic turns light brown. Add the tempering to the chutney.

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