Meal Prep · Indian
Spinach Chutney
A vibrant and versatile Indian relish bursting with the goodness of fresh spinach and aromatic spices.
Ingredients
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Step-by-step- Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and asafoetida, and sauté until fragrant, about 30 seconds.
- Add chopped onion and cook until translucent, about 5-7 minutes. Stir in minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
- Add turmeric powder, coriander powder, and red chili powder (if using). Cook for 30 seconds, stirring constantly, to toast the spices.
- Add the chopped spinach to the pan. It will look like a lot, but it will wilt down quickly. Cook, stirring occasionally, until the spinach has completely wilted and released its water, about 5-7 minutes.
- Once the spinach has wilted, add the tamarind pulp (or lemon juice), salt, and an optional pinch of sugar. Mix well and cook for another 2-3 minutes to allow the flavors to meld.
- Remove from heat and let the mixture cool slightly. Transfer the spinach mixture to a blender or food processor. Blend until smooth or to your desired consistency (chunky or fine). Add a tablespoon or two of water if needed to aid blending, but avoid making it too watery.
- Taste and adjust seasoning if necessary. Serve fresh with rice, dosa, idli, or as a side with any Indian meal.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Fat | 7 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store the chutney in an airtight container in the refrigerator. Ensure it cools completely before storing to prevent condensation.
Freezer Up to 2 months
For longer storage, freeze portions of the chutney in small, freezer-safe containers or ice cube trays. Thaw in the refrigerator overnight before use.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts until warmed through. Add a splash of water if it seems too thick.
Chef’s Corner
- For an extra layer of flavor and texture, you can add a small tempering (tadka) of mustard seeds, curry leaves, and dried red chilies to the finished chutney just before serving.
- Adjust the amount of green chilies and tamarind to suit your preference for spice and tanginess. A dash of jaggery can balance out the tartness beautifully.
