Spinach Chutney with Garlic tempering
Chutney is a side dish that adds an extra kick to any type of meals such as breakfast, lunch, dinner, etc. It is a suitable side dish for boiled rice, flat bread, and other main-course rice items.
Spinach chutney is one such awesome side dish that can be made in a jiffy. The garlic tempering is a must for this chutney. The combination of spinach and garlic is not only appetizing, but is also good for health. Spinach, if used alone, tends to form gas in the stomach. Garlic helps prevent the forming of gas in the stomach. That's why this recipe is known as a popular side dish.
- 2 heaped cups spinach, washed
- 1/2 cup coconut, grated
- 1/4 lemon size tamarind, soaked in water
- 4-5 red chilies
- 1/2 tsp black gram split
- 10 no coriander seeds
- 1 tbsp oil, for tempering
- 10 cloves garlic, for tempering
- a few curry leaves, for tempering
- 1/2 tsp mustard seeds, for tempering
- 1/4 tsp black gram split, for tempering
- salt to taste
Step-by-Step Images and Instructions:
- Wash spinach. Saute it in half a teaspoon oil. Keep aside for cooling. Heat half a teaspoon oil in a small hand pan. Fry black gram split till golden brown. Add coriander seeds and red chili pieces. Mix well. Put off the fire. Keep aside for cooling.
2. Take sauteed spinach, fried ingredients, soaked tamarind, grated coconut and salt in a mixer/grinder. Grind to get a smooth and thick paste/chutney. You can add water while grinding. Transfer it to a serving bowl.
3. Tempering: Heat a tablespoon of oil in a small pan. Add mustard seeds. Let it crackle. Add black gram split and curry leaves. Let the fire be very low. Add the chopped garlic cloves. Stir the content till the garlic gets golden brown color. Put off the fire. This is called as tempering. Pour the tempering on the spinach chutney. Spinach chutney with garlic tempering is ready to serve. Mix the tempering while serving. Enjoy the heavenly taste.
Note: Mix the garlic tempering with the chutney only at the time of serving to get crunchy garlic pieces. Fried garlic becomes soft when soaked in the chutney for a long time.