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Spinach Chutney
Nb persons: 0
Yield:
Preparation time: 20 minutes
Total time: 3 minutes
Source: Indian Rice and Breads, Periplus mini cookbooks by Devagi Sanmugam
| 300 g (10 oz) | spinach, washed and chopped, steamed and cooled |
| 80 g (1/4 cup) | sesame seeds, dry roasted |
| 150 g (11/4 cups) | roasted peanuts |
| 4 | green chillies |
| 1 teaspoon | salt |
| 1 tablespoon | tamarind paste, seeds discarded |
| 2 tablespoons | oil |
| 1/4 teaspoon | mustard seeds |
| 1/4 teaspoon | cumin seeds |
| 1 | onion, sliced |
| 2 sprigs | curry leaves |
1 Combine cooled spinach, sesame seeds, peanuts, green chillies, salt and tamarind paste in a blender and blend until smooth.
2 Heat oil in a pan over medium heat and fry the mustard and cumin seeds until they stop spluttering. Add the curry leaves and onion slices and saute until the onions soften and brown lightly.
3 Transfer to the ground ingredients; mix well and serve with any breads, thosai, idli or rice dishes as an accompaniment. Consume within 5 hours or keep refrigerated for up to 1 day.
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