Palak/Spinach chutney is a very versatile chutney to have on hand. It can be used with chaats, pani puri, bread toast, sandwiches, bagel, katti roll or anything else creative one can think of. Comes as a savior on the rushed weekday mornings or on the days when I am craving to eat something savory(even though I have a sweet tooth 🙂 ) for breakfast and have no time to cook. Just toast a slice of bread and smear some of this chutney, it is really satisfying 🙂 :).
Previously I used to make mint chutney to use for chaat. One thing I noticed was the color of my chutney did not remain deep green after sometime. Hence I decided to add spinach to the chutney. This gave me my deep green colored chutney and also additional nutrition. As always my kids don’t fancy eating spinach/palak, this was one of the ways I could sneak in some spinach in their diet.
Ingredients
palak/spinach leaves 1 bag (6 oz)
mint leaves ½ cup
jeera/cumin seeds 2 tsp
amchur 1 tsp
clove 1
garlic 1 pod
split channa dal 2 tsp
green chillies 3-4
lemon juice 2 tsp
salt to taste
water for grinding
Method
Grind all the ingredients into a paste using as little water as possible.
Transfer into mason jar or any container and store in the refrigerator, use as needed.
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