Tuesday, August 31, 2010

Spinach Chutney

(From Banu's Cookbook)

2 cups of Chopped Spinach
1 cup of Dried Coconut Powder
2 tsp of Tamarind Paste
Salt to taste
Mustard seeds for seasoning

For Masala:
1 Tsp of Jeera
1 Tsp of Black Pepper
5-6 Red Chillies

1. Saute the spinach with just a few drops of oil and keep it aside.
2. Dry roast the masala ingredients until Jeera is golden brown. Preferably on low flame avoid burning of the ingredients.
3. In a blender add the dry roasted masala ingredients and powder them. Then add the sauteed spinach, tamarind, coconut powder and salt and grind into a smooth paste without any water.
4. Then add seasoning of oil and mustard seeds

This chutney is very healthy and can be used with chapathi or bread or even in a wrap.