Palak Chutney Recipe – Authentic Spinach & Sesame Seed Dip

Last Updated on 2 months by Neha Deshmukh

Palak Chutney Recipe – Authentic Spinach & Sesame Seed Dip

Introduction

Oh, Palak Chutney! This vibrant green dip holds a special place in my heart. It’s one of those recipes my grandmother always made, and the aroma instantly transports me back to her kitchen. It’s so fresh, flavorful, and surprisingly easy to whip up. Trust me, once you try this authentic spinach and sesame seed chutney, it’ll become a staple in your home too! It’s perfect with everything from a simple plate of rice to crispy dosas.

Why You’ll Love This Recipe

This Palak Chutney isn’t just delicious; it’s packed with goodness! Spinach is a nutritional powerhouse, and the sesame seeds add a lovely nutty flavor and healthy fats. Plus, the tempering gives it that wonderful South Indian zing. It’s quick to make – ready in under 30 minutes – and it’s a fantastic way to add a burst of flavor to any meal.

Ingredients

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

• 1 bunch Palak leaves / Pasalai keerai
• 2 tbsp Cooking oil
• 1 tsp Urad dal
• 1 tsp Chana dal
• 0.5 tsp Cumin seeds
• 1 tsp Black or White sesame seeds
• 1 tsp Coriander seeds / Dhania
• 1-2 Green chilli
• 1 small Tamarind
• 0.25 tsp Hing / Asafoetida
• 2 tsp Ghee or cooking oil (for tempering)
• 0.5 tsp Mustard seeds
• 5 cloves Crushed garlic
• 1 Red chilli

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Palak (Spinach/Pasalai Keerai) – Varieties & Freshness

I prefer using regular spinach (Palak) or Pasalai Keerai, a local variety in South India. Both work beautifully! Look for leaves that are vibrant green and crisp – avoid any that are wilted or have brown spots. About 200-250g of spinach is perfect for this recipe.

Sesame Seeds – Black vs. White & Roasting Importance

You can use either black or white sesame seeds. Black sesame seeds have a slightly nuttier, more intense flavor, while white sesame seeds are milder. Roasting them is crucial – it brings out their aroma and adds a lovely depth to the chutney. Don’t skip this step!

Urad Dal & Chana Dal – The Protein Powerhouse

Urad dal (split black lentils) and chana dal (split chickpeas) add a lovely texture and protein boost. They also help bind the chutney together. You can find these at any Indian grocery store.

Hing (Asafoetida) – A Unique Flavor Profile & Regional Uses

Hing, or asafoetida, is a bit of an acquired taste, but it adds a unique umami flavor that’s essential in South Indian cooking. A little goes a long way! It’s often used to aid digestion too. You can find it as a powder or resin – powder is easier to use.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the Palak leaves a good wash and roughly chop them. Don’t worry about being too precise.
2. Now, let’s dry roast the sesame seeds in a kadai (a deep, round-bottomed pan) until they’re fragrant and slightly puffed. Be careful not to burn them! Then, add the oil and roast the urad dal, chana dal, cumin seeds, coriander seeds, and hing until the dals turn golden brown. Set this mixture aside to cool.
3. In the same kadai, sauté the green chillies and chopped Palak leaves with a pinch of turmeric and salt until the spinach wilts down. This usually takes about 5-7 minutes. Let it cool completely.
4. Once cooled, grind the roasted dal-spice mixture and the sautéed Palak leaves into a smooth paste using a little water. You might need to add water gradually to get the right consistency.
5. Time for the tempering! Heat ghee or oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal, crushed garlic, and red chilli. Fry for a few seconds until the garlic turns golden brown.
6. Pour this fragrant tempering over the chutney and mix well. And that’s it! Your Palak Chutney is ready.

Expert Tips

• Consistency is key: Adjust the amount of water you add while grinding to achieve your desired consistency. Some like it thick, others prefer it a bit runny.
• Taste as you go: Don’t be afraid to adjust the amount of green chillies to suit your spice preference.
• Fresh is best: Using fresh spinach will give you the most vibrant flavor.

Variations

• Vegan Palak Chutney: Simply substitute the ghee in the tempering with cooking oil.
• Gluten-Free Palak Chutney: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Hot: Reduce or omit the green chillies for a milder chutney. Add an extra red chilli for a fiery kick!
• Festival Adaptations – Serving with Makar Sankranti/Pongal Dishes: This chutney is a wonderful accompaniment to traditional Makar Sankranti or Pongal dishes like Pongal, Ven Pongal, and Ellu Belli.

Serving Suggestions

Palak Chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot steamed rice and a dollop of ghee.
• As a dip for crispy dosas or idlis.
• Spread on rotis or parathas.
• With savory snacks like pakoras or samosas.

Storage Instructions

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

FAQs

What is the best way to store Palak Chutney?

Store it in an airtight container in the refrigerator. Adding a tiny drop of oil on top can help prevent discoloration.

Can I make Palak Chutney ahead of time?

Yes, absolutely! It actually tastes even better after the flavors have had a chance to meld together.

What can I serve with Palak Chutney besides rice and dosa?

So many things! Try it with roti, paratha, pakoras, samosas, or even as a spread for sandwiches.

Can I use frozen spinach for this recipe?

While fresh spinach is best, you can use frozen spinach in a pinch. Make sure to thaw it completely and squeeze out all the excess water before using it.

What is Hing and where can I find it?

Hing, or asafoetida, is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, usually in powder form.