Spinach Chutney Recipe | Palak Chutney

5 from 1 vote
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Lift your culinary experience with a burst of freshness and flavor – my spinach chutney recipe is a delightful fusion of vibrant spinach, aromatic herbs, and zesty spices.

This versatile chutney is not only a feast for the senses but also a nutritious addition to your meals.

Let’s embark on a culinary journey where the ordinary spinach is turned into an extraordinary condiment that pairs perfectly with a variety of dishes.

Get ready to savor the essence of green goodness in every bite!

Spinach Chutney

KEY TAKEAWAYS

  • Spinach chutney offers a vibrant blend of fresh spinach, aromatic herbs, and zesty spices, creating a unique and flavorful condiment.
  • Crafting this chutney involves easy steps like blanching spinach, blending with spices, and achieving a creamy texture for a homemade taste sensation.
  • Perfect for dosas, sandwiches, grilled meats, and more, spinach chutney adds a burst of freshness and taste to a variety of dishes and snacks.
  • Explore unique chutney options with leafy greens like amaranth, mustard, beetroot, or radish for distinctive tastes reminiscent of spinach chutney.
  • Keep your spinach chutney fresh by refrigerating in an airtight container, consuming promptly, and adding a thin layer of oil to preserve its vibrant flavors.

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

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

1 cup of fresh spinach

(Expert 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.

Boil water

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

Spinach leaves into the water

(Expert 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.

Leaves are immersed in water and blanching them

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.

Spinach leaves become softer and darker in color

(Expert 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 stainer on it to strain the spinach leaves.

Stainer on bowl

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

Pouring the spinach from the container into the strainer

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

Washing it with cold water

(Expert 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.

Thick mass of spinach leaves

Step 10: Now take a clean grinder.

A clean grinder

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

Put the blanched and washed spinach leaves in grinder

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.

Adding about ½ cup of fresh coriander leaves in grinder

(Expert 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.

Added 3 pieces of fresh green chilies

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

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

Added 4 large cloves of garlic to the ingredients in the grinder

(Expert 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.

Adding 1 tsp of roasted cumin seeds powder

(Expert 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.

Added 1 tsp of dry mango powder (amchur) to the ingredients in the grinder

Step 17: Now, add ¼ cup of curd.

Added ¼ cup of curd

(Expert 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.

Adding ½ tsp of regular table salt

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

Adding 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.

Adding about 2 tbsp of water

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

Grinding the ingredients

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

Pouring the paste from the grinder into the bowl

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

Checking the consistency of the chutney

(Expert 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.

Spinach chutney is now ready

Pro Tips for Cooking Spinach Chutney

Freshness Matters: Opt for crisp and fresh spinach leaves to enhance the chutney’s taste. Remember, the better the ingredients, the better the chutney.

Blanching Finesse: When blanching the spinach, keep a watchful eye. Two minutes on a medium flame should do the trick – soft leaves without losing that vibrant green color.

Chill Out: After blanching, cool the spinach quickly with cold water or even ice cubes. This ensures the chutney maintains its vivid green hue and prevents overcooking.

Balancing Act: Adjust the number of green chilies based on your heat preference. Feel free to experiment, but keep the balance to let the spinach shine.

Cumin Sensation: Roast cumin seeds before grinding for a richer flavor. This small step adds a layer of depth to your chutney that store-bought powders might miss.

Whisk it Right: Whisk the curd before adding it to the grinder. This guarantees a smoother texture for your spinach chutney.

Water Wisdom: Add water cautiously. A thicker chutney is preferred, so start with a couple of tablespoons and adjust to your desired consistency.

Short and Sweet Grind: Pulse the ingredients in short intervals. Avoid a continuous grind to prevent heat buildup, preserving the freshness and taste of your chutney.

Texture Check: Don’t hesitate to check the consistency during the grinding process. Achieve the desired smoothness and texture before transferring it to the bowl.

Spinach Chutney Storing Tips

Refrigeration Priority: Store your spinach chutney in an airtight container. Refrigeration is crucial to maintain its freshness and flavor.

Layer of Oil: Consider adding a thin layer of cooking oil on top of the chutney before sealing the container. This helps create a protective barrier, preventing air from affecting its quality.

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Avoid Moisture: Ensure that the container and the chutney are completely dry before storing. Moisture can compromise the texture and taste over time.

Portion Control: If you anticipate not finishing the chutney within a few days, consider dividing it into smaller portions before refrigerating. This reduces the frequency of opening the main batch, preserving its freshness.

Freezing Option: If you’ve made a larger batch and won’t be consuming it within the recommended timeframe, freezing is an option. Portion it into ice cube trays for convenient thawing when needed.

Thawing Caution: When thawing frozen chutney, do it gradually in the refrigerator. Avoid microwaving directly, as this can alter the texture.

How Does Spinach Chutney Taste?

Vibrantly Fresh Spinach: The chutney bursts with the vibrant and crisp taste of fresh spinach leaves, imparting a lively green essence to each spoonful.

Aromatic Coriander Infusion: The inclusion of coriander leaves introduces an aromatic depth, contributing a fragrant and herbaceous quality to the chutney.

Subtle Heat from Green Chilies: Fresh green chilies bring a subtle heat that lingers, adding a mild spiciness without overpowering the other flavors.

Warm Nuttiness of Cumin Seeds: Roasted cumin seed powder imparts a warm and nutty undertone, enhancing the overall richness of the chutney.

Tangy Twist with Dry Mango Powder: The addition of dry mango powder (amchur) provides a delightful tanginess, balancing the savory elements with a hint of citrus.

Creamy Smoothness from Curd: Whisked curd contributes to a creamy and smooth texture, offering a cooling contrast to the spices and enhancing the overall mouthfeel.

Savory Harmony of Salts: Regular table salt and black salt work in tandem, creating a savory harmony that elevates the chutney’s overall taste.

Spinach Chutney Featured Image

Spinach Chutney Alternatives

Spinach chutney has a unique taste. However, there are some green leaves that share similar characteristics with spinach.

You may try them as an alternative though they may not taste identical to spinach but will offer somewhat similar tastes that can be enjoyable in their own right.

Amaranth Greens: Amaranth greens have an earthy, slightly nutty flavor. They are tender and can contribute a mild spinach-like quality.

Mustard Greens: Mustard greens have a peppery and slightly bitter taste. While different from spinach, they can add a robust and flavorful element to chutneys.

Beetroot Leaves: Beetroot leaves have a mild, sweet, and earthy flavor. While not identical to spinach, they bring their own unique sweetness to the table.

Radish Leaves: Radish leaves are peppery and slightly bitter, with a flavor that can be distinctive and bold.

What Dishes Can Spinach Chutney Be Served with?

Dosas and Idlis: The zesty and flavorful profile of spinach chutney pairs excellently with the soft texture of dosas and idlis, creating a delightful South Indian breakfast or snack.

Rotis: Spread spinach chutney on warm rotis for a tasty and healthy twist. The earthy notes of the chutney complement the wholesome taste of these Indian breads.

Sandwiches and Wraps: Use spinach chutney as a unique and flavorful spread in sandwiches or wraps. Its vibrant taste adds a refreshing element to the combination of veggies and proteins.

Pakoras and Fritters: Dip your pakoras or fritters into spinach chutney for a burst of flavor. The chutney’s tanginess and spice elevate the taste of these crispy snacks.

Rice and Pulao: Mix spinach chutney with steamed rice or serve it as a side with pulao. The chutney adds a layer of taste to the grains, enhancing the overall dining experience.

Vegetable Platters: Serve spinach chutney alongside a variety of fresh vegetables for a healthy and appetizing vegetable platter. The chutney acts as a flavorful dip.

Plain or Stuffed Parathas: Enhance the taste of plain or stuffed parathas by serving them with spinach chutney. The chutney’s freshness complements the richness of the stuffing.

Recipe Card

Spinach Chutney Featured Image

Spinach Chutney | Palak Chutney

By Mita Mondal
Spinach chutney is a tasty and healthy sauce made with fresh spinach, herbs, and spices. It's a colorful and flavorful addition to your meals.
5 from 1 vote
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Condiments
Cuisine Indian
Servings 4
Calories 26 kcal

Instructions
 

  • Prepare the Spinach: Take 1 cup of fresh spinach leaves. Wash them thoroughly under running water to remove any dirt.
  • Blanching the Spinach: Boil water in a pot and add the spinach leaves. Let them cook for about 2 minutes until they become soft and darker in color. Then, drain and immediately rinse the cooked spinach with cold water or ice cubes to retain its vibrant green color.
  • Gather Your Ingredients: In a grinder, combine the blanched spinach, ½ cup fresh coriander leaves, 3 halved fresh green chilies, 4 large cloves of garlic, 1 tsp roasted cumin seeds powder, 1 tsp dry mango powder (amchur), ¼ cup curd, ½ tsp regular table salt, and ½ tsp black salt.
  • Grinding Process: Add about 2 tbsp of water to the ingredients in the grinder. Grind the mixture in short intervals until it becomes a smooth paste. Be cautious not to over-grind to prevent the chutney from heating up, which might affect its taste.
  • Check Consistency: Transfer the paste into a bowl and check the consistency. If needed, adjust the texture by grinding again until you achieve the desired smoothness.
  • Serve or Store: Your homemade spinach chutney is ready! Use it as a delicious accompaniment with various dishes like dosas, sandwiches, rice, or snacks.
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Notes

Freshness Matters: Use crisp, fresh spinach leaves for the best taste and nutrition.
Blanching Tips: Briefly blanch spinach (around 2 mins) to retain vibrant color and nutrients.
Preserve Color: Cool blanched spinach quickly with cold water or ice to maintain its green hue.
Balancing Flavors: Adjust green chilies as per spice preference while keeping spinach flavor dominant.
Enhanced Flavor: Roast cumin seeds for richer taste; whisk curd for smoother texture.
Texture Control: Add water gradually for preferred thickness; grind ingredients in short intervals.
Refrigeration Priority: Store in airtight containers to preserve freshness.
Oil Layer: Add a thin oil layer atop chutney to prevent air exposure.

Nutrition Info (Estimation Only)

Nutrition Facts
Spinach Chutney | Palak Chutney
Amount per Serving
Calories
 
26
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
0.3
g
Sodium
 
302
mg
13
%
Potassium
 
73
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.5
g
2
%
 
0.4
g
0
%
Protein
 
2
g
4
%
Vitamin A
 
845
IU
17
%
Vitamin C
 
4
mg
5
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, homemade spinach chutney brings a burst of freshness and flavor to your table, offering a versatile and delightful accompaniment for a range of dishes.

Elevate your meals with this easy-to-make condiment that captures the essence of vibrant greens and aromatic spices.

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