5 from 1 vote

Spinach chutney is made from fresh spinach, herbs, and a few specific spices. Here are the simple steps to make spinach chutney at home.

Table of Contents

KEY TAKEAWAYS

Spinach chutney is a versatile and colorful condiment that not only enhances the taste but also adds nutritional value to the dishes.
Store it in an airtight container adding a layer of oil on top. Keep it in the fridge.

Serve the chutney with South Indian dishes, Indian bread, rice dishes, sandwiches, wraps, and pakoras.
Spinach chutney tastes nutty, tangy, and creamy with a hint of savory and spicy undertone.
Radish leaves chutney, beetroot leaves chutney, mustard greens chutney and Amarnath greens chutney will offer an almost similar taste like spinach chutney.

The sister of the vegetable vendor of our local market once accompanied him and helped him with his deliveries after weighing. Taking a break, she started nibbling something at the back from a small tiffin box. I was curious and asked what she was having and she said she was having roti with her favorite chutney. Just like that with no special intention, I asked if I could taste it and she was happy to agree.

I liked its fresh and different taste. I asked for the recipe, and she explained while weighing potatoes. I made it that very evening. My husband said it had street charm, and my boys called it “market chutney.” Now, it is our everyday favorite. That moment reminded me that while we shop for ingredients, we often find unexpected dishes right beside the weighing scale.

How to Cook Spinach Chutney? (Step by Step Guide with Images)

Step 1: Take 1 cup of fresh spinach. Use only the leaves.

(Pro tip: Wash the leaves a couple of times in running water to prevent any dust or mud particles from being present in the chutney).

Step 2: Take a container and boil water on your gas stove.

Step 3: Put the spinach leaves into the water to blanch them.

(Pro tip: Blanching the spinach is essential to remove the raw taste and smell from the leaves).

Step 4: Make sure that all the leaves are immersed in water and blanch them on a medium flame for about 2 minutes. Stir them occasionally.

Step 5: Turn the flame of your gas stove off when the spinach leaves become softer and darker in color and you see the water boiling.

(Pro tip: Do not overcook the leaves or else it will affect the taste and flavor of your spinach chutney).

Step 6: Take another bowl and put a strainer on it to strain the spinach leaves.

Step 7: Pour the spinach from the container into the strainer.

Step 8: Now, immediately wash it with cold water.

(Pro tip: You can also use ice cubes in the water to make it colder. This will be more effective in preventing the leaves from being overcooked and also in retaining their natural and vibrant green color).

Step 9: Stir it so that the excess water is drained out completely and you have a thick mass of spinach leaves.

Step 10: Now take a clean grinder.

Step 11: Put the blanched and washed spinach leaves in it.

Step 12: Then add about ½ cup of fresh coriander leaves in it. Do not use too much of coriander leaves as it will overpower the taste of spinach in the chutney.

(Pro tip: You may or may not remove the stems from the coriander leaves. However, I have kept them because it will add to the distinct taste of my spinach chutney).

Step 13: Now, add 3 pieces of fresh green chilies. It is better to break them into halves for easy grinding.

(Pro tip: You may increase the number of green chilies in the chutney according to the degree of hotness you want in your chutney).

Step 14: Then add 4 large cloves of garlic to the ingredients in the grinder.

(Pro tip: Since the cloves are large, I have taken only four of them. You can use about 8 pieces if the cloves are smaller in size).

Step 15: Now, you will need to add some powdered ingredients to the grinder, starting with 1 tsp of roasted cumin seeds powder.

(Pro tip: It is better to roast the cumin seeds on a dry frying pan and grind them in the grinder than use the packed ones you get in the market. This will add to the freshness and taste of the spinach chutney).

Step 16: Then, add 1 tsp of dry mango powder (amchur) to the ingredients in the grinder.

Step 17: Now, add ¼ cup of curd.

(Pro tip: Make sure you whisk the curd nicely before adding it to the grinder. This will ensure a smoother and finer texture of your spinach chutney).

Step 18: Follow it with ½ tsp of regular table salt.

Step 19: Then add ½ tsp of black salt to the grinder.

Step 20: Finally, add about 2 tbsp of water, or as much as you need, to the ingredients in the grinder. Do not add too much water. A thicker chutney is preferred.

Step 21: Grind the ingredients in short intervals to get a smoother and finer paste.

Step 22: Now, take a bowl. Pour the paste from the grinder into the bowl.

Step 23: Mix it well and check the consistency of the chutney.

(Pro tip: You may grind the paste again if you want until you get the desired texture and smoothness. When you are happy with the consistency, texture, and smoothness, finally transfer the paste into a bowl. However, do not grind it for a long time at a stretch to prevent heat buildup that might affect the taste of your spinach chutney).

Step 24: Your homemade and vibrant spinach chutney is now ready to be consumed with a variety of dishes and snacks.