Spinach Chutney with Chapathi Chips - VKN's Cooking Competetion Entry III
We Indians are known to make chutney out of everything - fish, eggs, chicken, lamb, all vegetables, fruits etc :). My mom made this chutney with all green leafy veggies so we would eat the greens. I love all types of greens in this chutney form. This is a very simple recipe with lots of flavor and health :).
This chutney paired with some chapathi chips is my submission to VKN's cooking competetion and Sweetnick's ARF/5-a-day Tuesday.
My other entries to VKN's cooking competetion are:
- 9 oz package pre-washed spinach leaves
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tbsp coriander seeds
- 6-7 methi seeds
- 1 tsp jeera
- 4-5 dried red chilis (add more or less to your taste)
- 1-2 Indian green chilis
- 3 cloves garlic
- gooseberry sized tamarind, soaked in very little hot water
- 1 tsp extra virgin olive oil
- salt to taste
For the tempering/tadka
- 1 tsp extra virgin olive oil
- 1 garlic clove, crushed
- 1 tsp black mustard seeds
- 1 sprig curry leaves, chopped in half
- One large vessel that holds the spinach leaves
- One small castiron skillet or small fry pan for the tempering or the tadka
- Put 1 tsp of the oil in the big skillet/vessel on medium heat, add the slit green chilis, 3 cloves of garlic and the spinach leaves. Cover and cook for 4-5 minutes until the spinach is completely wilted and reduced in volume. Take the spinach out and leave aside to cool.
- In the same pan, without washing it, add the chana dal and the urad dal, fry until golden brown, set aside to cool.
- Add the coriander seeds, methi seeds, jeera and dry roast them until the aroma of the spices fills your kitchen and makes you hungry :). Remove keep aside to cool.
- Dry roast the red chilis, do NOT stick your nose anywhere near the stove while this is happening and make sure you open up some windows. Don't tell me I didn't warn you before :). Remove, set aside to cool.
- Put all the above dry roasted ingredients and put them in a blender/food processor, grind it to a fine powder. Again, do not breathe in the fumes :).
- Add the wilted spinach leaves in the blender with the ground spices, add salt, the tamarind juice (extract from the tamarind soaked) and grind it until the spinach is smooth. Check for salt, add more if needed. Remove to a serving dish.
- Add the 1 tsp of oil in a small skillet on medium heat, add the mustard seeds, garlic clove, curry leaves and fry until the mustard seeds pop or the garlic turns light brown.
- Add the tempering to the chutney.
- Cookie sheet
- Add pinch of salt to chapathi flour, mix.
- Using the milk make a chapathi dough out of the flour.
- Roll the chapathi on a floured surface into 1/8 inch thick circle.
- Brush both sides with some olive oil and sprinkle paprika and salt on both sides.
- Using a round cookie cutter, cut the chapathi into 3 inch diameter circles.
- Place the chapathi chips into 500 degree oven, bake it for 5 minutes turning half way in between, until they are brown and crispy.
- Serve with the spinach chutney.