Palak Chutney – a healthy accompaniment
Palak Chutney: The third post for the new year would be Palak Chutney – result of using up leftover palak leaves in my fridge. I guess I am on a posting spree and I should say it feels good to keep working on the blog. This Palak Chutney is an inspiration from many recipes I saw on internet and finally tried with a mix and match of some ingredients. It turned out very good and I relished it completely.The blog already has a list of Go Green Recipes or recipes that use the following greens: Palak, Mint, Coriander and Curry Leaves. If interested, click on the below button to view the recipes.
I usually use Palak to make the following:
- Palak Sambar
- Palak Vada
- Palak Eggs
- Akki roti ( I replace coriander with palak in this recipe)
- Palak Chapathi
And this was the first time I tried making this chutney and I loved it. Goodness of palak as an accompaniment does sound great, isn’t it? Best part about this recipe is that you need all simple ingredients and it can be made in a jiffy.
Preparation Method of Palak Chutney:
Preparation Time: 5 minutes
Cooking Time: 10 minutes
- Palak or chopped spinach leaves: 1 cup tightly packed
- Peanuts: 1/4 cup
- Garlic: 7 cloves
- Dry red chillies: 3-4 or as per taste
- Oil: 1 tsp
- Mustard Seeds: 1/2 tsp
- Cumin Seeds/Jeera: 1 tsp
- Tamarind: small marble sized piece
- Cane Sugar or Jaggery: 1 tsp
- Salt: as needed
- Water: as needed
- Dry roast peanuts till they change color. Set aside to cool.
- Heat oil in a pan. Once hot, add cumin seeds and allow them to change color slightly.
- Now add the garlic cloves and red chillies. Saute till the garlic turns golden brown.
- Add the chopped palak leaves along with the stalks and saute till the water content is lost and the stalks turn soft.
- Switch off the heat and add the tamarind piece to the palak mixture so that it becomes soft in the retained heat.
- Allow everything to cool and blend the palak mixture with peanuts, salt, sugar and required water to a smooth paste.