Chukka Kura Chutney Recipe – Authentic Andhra Spinach & Chili Relish

Last Updated on 4 months by Neha Deshmukh

Chukka Kura Chutney Recipe – Authentic Andhra Spinach & Chili Relish

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Chukka Kura Chutney. This vibrant, flavorful chutney hails from the Andhra region of India, and it’s a staple in many households there (and now, hopefully, yours!). I first tasted this when visiting my aunt in Vijayawada, and I was instantly hooked. It’s a little spicy, a little tangy, and utterly addictive with a simple bowl of rice and a dollop of ghee. Let’s get cooking!

Why You’ll Love This Recipe

This Chukka Kura Chutney isn’t just delicious; it’s also surprisingly easy to make. It’s packed with nutrients from the Chukka Kura (a unique spinach variety), and the tempering adds a wonderful depth of flavor. Plus, it’s a fantastic way to add a burst of Andhra spice to your meals. Trust me, once you try this, you’ll be making it again and again!

Ingredients

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

• 3 big bunches chukka kura (khatta palak/ambat chukka)
• 3-4 green chillis
• 2 tsp cumin seeds
• 3-4 garlic cloves
• 1 tsp oil (for initial sautéing)
• ½ tsp mustard seeds
• ½ tsp cumin seeds (for tempering)
• 1 tsp split black gram dal (urad dal/minapappu)
• 1 tsp channa dal (senaga pappu)
• 1-2 dry red chillis
• Few fresh curry leaves
• 1 tsp oil (for tempering)
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few are a little special!

• Chukka Kura (Khatta Palak/Ambat Chukka): This is the star of the show! It’s a slightly sour spinach variety common in Andhra cuisine. It has a unique, almost lemony flavor. You might find it at Indian grocery stores, or even some Asian markets. If you absolutely can’t find it, you can substitute with regular spinach, but add a squeeze of lemon juice to mimic the tang.
• Green Chillis: I like to use a mix of green chillis for varying heat levels. Adjust the quantity based on your spice preference.
• Urad Dal & Chana Dal: These lentils are essential for that authentic Andhra flavor. Urad dal adds a lovely nuttiness, while chana dal provides a subtle sweetness. Don’t skip them!
• Oil: Traditionally, groundnut oil is used in Andhra cooking, but any neutral oil like sunflower or vegetable oil works just fine.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 1 tsp of oil in a pan. Add the green chillis and sauté for 3-4 minutes, until they’re slightly charred. This really brings out their flavor! Remove them from the pan and let them cool.
2. In the same pan, add the chopped chukka kura greens. Sauté for about 5 minutes, until they wilt down. Let this cool too – we don’t want to steam our chutney!
3. Now, it’s grinding time! Add the cumin seeds, garlic cloves, and those sautéed green chillis to a grinder. Grind them into a coarse mixture. You don’t want it completely smooth.
4. Add the sautéed greens and salt to the ground mixture. Pulse a few times to combine, then mix thoroughly with a spoon to form a chutney-like paste.
5. Time for the tempering! Heat 1 tsp of oil in a separate small pan. Add the mustard seeds and let them splutter – that’s how you know they’re ready.
6. Add the cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown and fragrant.
7. Throw in the dry red chillis and curry leaves. Stir for about 10 seconds, then immediately pour this sizzling tempering over the chutney.
8. Give everything a good mix. And that’s it! Your Chukka Kura Chutney is ready to be devoured.

Expert Tips

• Don’t overcook the greens! You want them wilted, not mushy.
• A coarse grind is key for texture.
• The tempering is everything. Don’t rush it!

Variations

• Vegan Adaptation: This recipe is naturally vegan, so you’re good to go!
• Gluten-Free: Naturally gluten-free as well.
• Spice Level: Want it milder? Reduce the number of green chillis and dry red chillis. For a real kick, add a hotter variety of green chilli! My friend, Priya, loves to add a bird’s eye chilli for extra heat.
• Festival Adaptations: In Andhra Pradesh, this chutney is often served during festivals like Sankranti alongside hot rice, ghee, and a side of raw onions. It’s considered a very auspicious and flavorful dish.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ways to enjoy it:

• With hot rice and a dollop of ghee – the classic way!
• Spread on roti or paratha.
• As a side dish with dosa or idli.
• Even as a dip for vegetables or samosas.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify over time, which some people actually prefer!

FAQs

1. What is Chukka Kura and where can I find it?

Chukka Kura is a unique spinach variety with a slightly sour taste. You can find it at Indian grocery stores or Asian markets. If you can’t find it, regular spinach with a squeeze of lemon juice is a good substitute.

2. Can I use a food processor instead of grinding the ingredients by hand?

Yes, absolutely! A food processor works just fine, but be careful not to over-process. You want a coarse texture, not a smooth paste.

3. How can I adjust the spice level of this chutney?

Reduce or increase the number of green chillis and dry red chillis to adjust the spice level to your liking.

4. What is the best way to store leftover Chukka Kura Chutney?

Store it in an airtight container in the refrigerator for up to 3-4 days.

5. Can this chutney be made ahead of time?

Yes, you can make it a day or two in advance. The flavors will actually meld together even more!

6. What is the difference between Urad Dal and Chana Dal and can they be substituted?

Urad dal (split black gram dal) is nutty and adds a unique flavor, while chana dal (split chickpeas) is slightly sweet. While you could substitute, it won’t be quite the same authentic Andhra taste. I highly recommend using both if you can!