Palak chutney recipe with coconut | spinach chutney recipe – tasty and easy chutney with healthy palak /spinach as main ingredient ground together with coconut and tempered with coastal touch.
Palak chutney recipe with coconut, I know it does not sound appealing. I had the same reaction when when my MIL asked me to try this chutney recipe. I just sidelined it, though I am a chutney fan. But after continuous reminders from my husband, I thought of giving a try.
Finally a day came when I bought a bunch of palak (spinach) for this recipe. But to my surprise this recipe turned too tasty and has been one of the best chutney I ever tasted. Now it is almost a regular side for our idli’s and dosa’s. When I shared this recipe with my colleagues they too liked it and found it hard to believe it was a palak chutney.
When it tasted soo good, I also found a new recipe for posting it in my space my food tales too. Thanks to my MIL. This palak chutney goes very well as a side with rice, and also can be paired with idli, dosa and chapati.
Spinach chutney recipe | palak chutney recipe with coconut
Serves : 3 people
Preparation time : 5 mins
Cook time:15 mins
2 cup spinach / palak, tightly packed
1/2 fresh grated coconut
1 onion, medium size
1 tomato, medium size
2 long green chili
1 tsp cumin seed
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 inch ginger
2 garlic cloves
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp split black gram / urad dal
2 long dried red chili
1 spring curry leaves
Step by step method
1. Bring about 3-4 cups of water to boil in a pan.
2. Meanwhile clean and rinse palak and keep aside. Rinse tomato and onion, and cut it to big pieces. Once water comes to boil, add palak, onion, tomato. Switch of the stove, close the lid and allow the veggies to sit for 5 mins.
3. Drain the water, and keep it aside. Grind veggies together with turmeric powder, green chili, garlic, ginger, lemon juice and salt.
4. Grind it to smooth paste.
5. Heat oil in small pan.
6. Add mustard seeds. As mustard seeds crackle, add urad dal, red chilies and curry leaves. Fry till urad dal turns golden brown.
7. Add tempering to chutney and mix well.
1. I’ve used only spinach leaves in this recipe. You can use its stem if they are tender, otherwise discard them.
2. Use the stock or the water used to cook veggies in grinding chutney. Use as required to get the required consistency.
3. Adjust chilies to taste.
4. Tamarind goes very well in this chutney instead of lemon juice. Adjust its quantity as required.
5. Black salt can be used instead of regular salt too.