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Spinach Chutney / Pallak Chutney

Updated: Nov 2, 2020

This is one of the many recipes that has been handed down to me. (some I just copied from my mum’s book without her knowledge, so yeah, the same thing). I never liked spinach growing up. 

I discovered it I think at the age of 16. when I say discoveredI tried something myself and then ‘voila’ I decided that I like it.

My mum added extra garlic and had it with rice and said it helped with weight loss, umm I don’t really believe so. It does give you garlic breath the whole day and maybe then everything smells garlicky  so you don’t want to eat anything else… so…maybe.

I slightly fry the garlic before I blitz the whole thing to remove the pungent flavour.

My son is allergic to coconut so I’m always looking for an alternative chutney recipes.

It does have peanuts to give it the body so if you can’t use peanuts use coconut or fried gram daal, or anything else that does have the same effect.

Serve with dosas, parathas or use as a sandwich spread. Also you can thin it down  with a little yoghurt to use it as a dip…well here goes ..



Spinach 2 bunches

Green Chillies 2

Tamarind to taste

Salt To taste

Peanuts 3 tbsp

garlic 2 big cloves

Coriander seeds1 tbsp

Cumin seeds1tbsp

  1. Wash spinach leaves and drain all the water out, chop it roughly.

  2. Roast all ingredients  spinach and all except the tamarind in a tsp of oil one at a time.  Let it all cool down then grind it to a smooth paste adding as little water as possible. Too much water and it will be too thin. And the less water you use the longer you can keep it.

  3. You can add lemon juice if you don’t like the tamarind.

  4. Check the seasoning.

  5. Balance is what we need. the chilly, the sour and the salt.

  6. It keeps well for a week refrigerated in a glass jar with a tight lid.

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