Learn how to prepare this flavorful green chutney minus cilantro or mint! An Indian dip made with peanuts and spinach is packed with flavors to perk up your meal.
Never in my wildest dreams did I think there could exist a green chutney without even a cilantro or mint leaves in it! We Indians love to use chutney in every meal as a side. I know of families that prepare a different chutney everyday! Yes. we are that crazy. Pickles and chutney are inevitable and a must have on a traditional Indian thali. In fact we love it so much that even in our street food it plays a significant role. It's either in the dish itself or is served on the side of it. However it's almost always that if its green in color, then its prepared with cilantro and/or mint leaves. That is why when I came across this recipe, it blew my mind away. I discovered this recipe while talking to my aunt in Coimbatore. Yes, she is the same one who gave me Mushroom Kalan Masala/ Mushroom Stir Fry recipe. My aunt is a self-trained classical singer who even composes her own devotional songs and performs in temples with her troupe.
Because of her profession, she comes across people from different communities and cultures. Knowing very well how much I am always on the lookout for interesting and new family recipes, her conversations with her friends eventually begin to revolve around food. I always believe that we have an amazing pool of recipes around us that no cookbooks or TV shows can match to. That's why I always prefer asking someone for the recipe because it's tried and tested plus it comes with cooking tips. Family recipes always give me inspiration when I am hunting around for ideas.When my aunt heard of this recipe from her friend, she immediately called me that night to share it with me. And what a surprise it was for me to know that the base of this chutney is nothing but - spinach! Wow! She also told me that it is an Andhra recipe. I quickly noted it down and decided to make it when I prepare idli next time.
As luck would have it, my menu for this week was Idli for dinner and I decided to prepare this spinach chutney to go along with it. I realized that this beautiful green color chutney was the apt choice once I made it. It paired with my Beetroot Carrot Idli. Without much ado, let me share the recipe with you. First step is to blanch the spinach. You can either choose to roughly chop the spinach or use baby spinach for the recipe. Boil water and take it off the flame. Now add the spinach and leave it in hot water for a minute. Take it out in a plate and let it cool. This step is what will give this chutney that beautiful deep color. Now take a pan
and add oil
. Once its hot, add peanuts
and roast it for 30-35 seconds. It should release an aroma and turn brown. Transfer it to the spinach plate. Next, dry roast chopped onion, garlic and ginger for a minute. Transfer it onto the plate and then dry roast desiccated coconut
for 15 seconds. Add this to the plate and let all of it cool down before transferring it to the blender
. Blitz to a smooth paste. Transfer to a bowl and add salt.
Last step is to give tadka. In the same that you used before, add oil. Once its hot, temper mustard seeds
and once they begin crackle add the urad dal
, chana dal
and dried red chillies
. When the lentils turn golden, take it off the flame and pour it over the chutney. Vegan Spinach & Peanut Chutney is ready! Serve it as a side with idli/dosa/any other dish.
Vegan Spinach & Peanut Chutney
Ingredients
- 4 cups baby spinach
- 1 onion
- 3 garlic cloves
- 1 inch ginger
- 2 dried red chillies
- 1/2 cup peanuts
- 2 tbsp desiccated coconut
- Salt as required
- 1/2 tsp oil to fry the peanuts
- 1/2 tsp oil for tadka
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 dried red chilly
Instructions
- First step is to blanch the spinach. You can either choose to roughly chop the spinach or use baby spinach for the recipe. Boil water and take it off the flame. Now add the spinach and leave it in hot water for a minute. Take it out in a plate and let it cool. This step is what will give this chutney that beautiful deep color. Now take a pan and add oil. Once its hot, add peanuts and roast it for 30-35 seconds. It should release an aroma and turn brown. Transfer it to the spinach plate. Next, dry roast chopped onion, dried red chillies, garlic and ginger for a minute. Transfer it onto the plate and then dry roast desiccated coconut for 15 seconds. Add this to the plate and let all of it cool down before transferring it to the blender. Blitz to a smooth paste. Transfer to a bowl and add salt.
- Last step is to give tadka. In the same that you used before, add oil. Once its hot, temper mustard seeds and once they begin crackle add the urad dal, chana dal and dried red chillies. When the lentils turn golden, take it off the flame and pour it over the chutney. Vegan Spinach & Peanut Chutney is ready! Serve it as a side with idli/dosa/any other dish.
I did call my aunt back to thank her for this recipe and she in turn promised to give me more such ideas. 🙂 If this chutney recipe was of interest to you, then do check out similar condiment recipes here - Radish Chutney/Mulangi Thogayal/South Indian Chutney, Besan Chutney/Bombay Chutney Recipe, Tomato Thokku, Amla Thokku/Indian Gooseberry Thokku, Green Chutney using Scallions, Bell Pepper Chutney/Dip, Carrots and Peanuts Chutney, Lettuce Sauce/Chutney and Tomato Almond Chutney.
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