This is absolutely delicious and one of the most requested recipe at my work. I have been thinking to post this from last month. Finally, my friends, I got a chance to post this today. I make this healthy chutney very often which goes well with any type of bread as spread. You can use this while making any type of sandwich or Panini. You can serve as a dip with any type of chips. It’s a very good way to provide some green veggies into your children’s diet if they are picky eaters. If you love spinach, you will fall in love with this this chutney (dip).
Spinach Chutney with Spring Onion
Ingredients:
- Organic baby Spinach – 5cups
- Raosted peanuts – 1/2 cup
- dry coconut 1/4 cup
- Oil – 2 TBSP
- Cumin seeds – 1 TSP
- Garlic Cloves – 4 cloves(optional)
- grated fresh Ginger – 1 TBSP
- Green chillies – 6-8 nos
- Red dry chilies – 3-4 nos
- Spring Onions, chopped – 1 bunch
- Mustard seeds – 1/2 TSP
- Curry leaves – 1 String (optional)
- Fresh Coriander chopped – 1/4 cup
- Salt – to taste
- Tamarind pulp – 1 TSP
Directions:
- Heat 1TBSP oil in a pan and when it gets hot, add some cumin seeds, garlic cloves, green chillies, little salt and fry them well in oil until the green chillies are cooked.
- Add baby Spinach and little salt and cook them over slow flame for around 5 min and turn off the gas.
- Now add roasted peanuts, ginger, coconut, tamarind paste and put them in the food processor to make it coarse paste.
- In a pan add 1TBSP oil, when it gets hot, add some mustard seeds, red chilies, curry leaves, Coriander, spring onion and add this to the above mix well and enjoy!
- Serve with any type of bread, chips, rice etc.
- TIP: If you are allergic to peanuts, please substitute with almonds. If you don’t like tamarind pulp, replace with fresh lemon juice.