Palak Chutney

Recipe by
Total Time:
20 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • Palak - 2 bunches
  • Onions, medium sized - 2
  • Coriander seeds - 1 tsp
  • Green Chillies - 3
  • Tamarind - A small ball
  • Jaggery - A large pinch
  • Asafoetida - 1/4 tsp
  • Salt - According to taste
  • Oil for frying

How to Make Palak Chutney

  • Clean, wash and cut palak finely.
  • Cut onions into small pieces.
  • Slit the green chillies.
  • Soak the tamarind in two tsps of water, along with the jaggery.
  • Fry onions well in oil.
  • Separately fry dhania seeds till it emits an aroma. Add hing and then the green chillies.
  • Separately lightly fry the palak till it is soft.
  • Grind the dhania seeds, green chillies with tamarind and jaggery first.
  • Then add palak to it and 3/4 of the fried onion and grind briefly.
  • Remove from mixie and add the rest of the onions.
  • Mix well.