This dish mainly contains palak (spinach) and green chillies. It is used as a side dish for roti, chapathi, paratha etc. It can even be used as a bread spread. Palak is an excellent source of dietary fiber and vitamin A. It has rich iron content.
This dish is hot, spicy and tasty. You may be happy to know that you can prepare it in 15 minutes and it is easy to prepare as well. Let’s see how to prepare this spicy and hot chutney.
- Fresh Palak (chopped) – 1 Cup (around 100 gms)
- Green chillies – 6 (increase or decrease the number according to your taste)
- Til (Sesame seeds) – 2 Table spoon
- Cooking oil – 2 Tea spoon
- Fenugreek seeds (Methi) – ½ Tea spoon
- Tamarind paste – 1 Tea spoon
- Salt – 1 Tea spoon
- Mustard seeds – ½ tea spoon
- Cumin seeds (Jeera) – 1 pinch
- Hing (Asafoetida) – 1 pinch
- Roast the sesame seeds (til) till they become brown, which indicates the removal of rawness in them. Keep them aside.
- Heat a pan and pour ½ tea spoon oil in it. Add fenugreek seeds and green chillies to it. Allow the chillies to split. Splitting helps in enhancing the flavour and reduces spiciness in green chillies. Usage of fenugreek seeds gives a pleasant taste and flavour. It has got medicinal values. Regular use of fenugreek seeds in food will help in reducing stomach disorders.
- After one minute, add chopped palak to it and mix it well. Close the pan with a lid, allow it to cook for 2 minutes and remove pan from the heat. Allow it to cool.
- After 5 minutes, grind the above cooked spices along with salt, roasted sesame seeds, tamarind paste. Chutney is now almost ready. The next step here is seasoning.
- Seasoning: Heat a small pan and pour remaining 1½ tea spoon oil into it. Add mustard seeds and allow them to split. After splitting of mustard seeds, add cumin seeds and a pinch of hing and remove pan from heat. Add the heated oil with its contents to the chutney. Now spicy and hot palak chutney is ready to serve. Serve it with hot rotis or parathas. It can be preserved in the refrigerator for 2 to 3 days.