Spinach Coconut Chutney Recipe – Authentic South Indian Palak Dip

Last Updated on 2 months by Neha Deshmukh

Spinach Coconut Chutney Recipe – Authentic South Indian Palak Dip

Hey everyone! If you’re anything like me, you live for a good chutney. It’s the perfect accompaniment to so many South Indian breakfasts and meals – idli, dosa, vada, even a simple bowl of rice. And this Spinach Coconut Chutney? It’s a family favorite, and honestly, one of the first things I learned to make when I started exploring my mom’s recipes. It’s vibrant, flavorful, and surprisingly easy to whip up. Let’s get into it!

Why You’ll Love This Recipe

This Spinach Coconut Chutney (or Palak Chutney as it’s often called) is a fantastic blend of fresh flavors. The earthiness of the spinach is beautifully balanced by the sweetness of coconut and the tang of tamarind. It’s a healthy, delicious dip that adds a burst of freshness to any meal. Plus, it comes together in under 15 minutes – perfect for a quick breakfast or a last-minute addition to dinner!

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 3 tsp oil
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 0.5 tsp cumin seeds
• 3 green chillies (adjust to your spice preference!)
• 1 inch ginger, roughly chopped
• 1 bunch palak (spinach), about 150-200g
• 0.5 cup coconut, grated (about 60-80g)
• 1 small piece tamarind (about 10-15g)
• 0.5 tsp salt (or to taste)
• 0.5 cup water (about 120ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Fresh Palak/Spinach: Seriously, use fresh spinach if you can. It has a much brighter flavor than frozen. Look for vibrant green leaves, avoiding any that are wilted or bruised.
• South Indian Tamarind: Tamarind is key to that signature tangy flavor. You can find it in most Indian grocery stores. A small marble-sized piece is usually enough, but adjust to your liking.
• Coconut: Traditionally, this chutney is made with fresh coconut. If you can get your hands on some, definitely use it! But unsweetened desiccated coconut works well in a pinch. I’ve even used coconut milk in a hurry – it changes the texture slightly, making it a bit creamier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 3 tsp oil in a kadai (or a small pan) over medium heat. Add the urad dal, chana dal, and cumin seeds. Sauté for a minute or two, until the dals turn golden brown and fragrant.
2. Now, toss in the green chillies and ginger. Sauté for another minute, until the chillies start to blister slightly. This releases their flavor!
3. Reduce the heat to low. Add the chopped spinach and cook until the leaves shrink down and darken in color – about 3-5 minutes. Don’t worry if it looks like a lot of spinach at first, it wilts down considerably.
4. Let the mixture cool down a bit. Once it’s cool enough to handle, transfer it to a blender or food processor. Add the coconut, tamarind, salt, and water.
5. Blend everything together until you get a smooth, creamy paste. You might need to add a little more water if it’s too thick.
6. Time for the tempering! Heat 2 tsp oil in a small pan. Add mustard seeds and let them splutter. Then, add urad dal, a dried red chilli (broken into pieces), and a few curry leaves. Let everything sizzle for about 30 seconds.
7. Pour the hot tempering over the blended chutney and mix well. The spluttering sound is music to a South Indian cook’s ears!

Expert Tips

• Don’t skip the tempering! It adds so much flavor and aroma to the chutney.
• Adjust the amount of green chillies to control the spice level.
• If your tamarind is very dry, soak it in a little warm water for 10-15 minutes before adding it to the blender.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies or use only one chilli. For extra heat, add a pinch of red chilli powder. My friend, Priya, loves to add a tiny bit of cayenne pepper!
• Regional Variations: In Karnataka, they often add a small piece of asafoetida (hing) to the tempering. Tamil Nadu style tends to be a bit more coconut-heavy. I’ve even seen versions with a touch of garlic!

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With idli and dosa – a classic pairing!
• As a dip for vegetable pakoras or samosas.
• Spread on sandwiches or wraps.
• Served alongside rice and dal for a simple, satisfying meal.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The color might darken slightly over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What is the best way to remove the bitterness from spinach for chutney? Blanching the spinach briefly in boiling water for 30 seconds, then immediately plunging it into ice water, can help reduce bitterness.
• Can I use frozen spinach in this recipe? Yes, you can! Thaw the frozen spinach completely and squeeze out as much excess water as possible before using it.
• How long does this chutney stay fresh? Properly stored in the refrigerator, it will stay fresh for 3-4 days.
• What is the role of tamarind in this chutney? Tamarind adds a lovely tangy flavor that balances the sweetness of the coconut and the earthiness of the spinach.
• Can I make this chutney ahead of time and freeze it? Yes, you can! Freeze it in small portions for easy use. It might change texture slightly upon thawing, but it will still be delicious.

Enjoy making this Spinach Coconut Chutney! I hope it becomes a staple in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!