Spinach Peanut Chutney / Palakura Pachadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:7 mins   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

Spinach – Peanut Chutney / Pachadi, my next one in the array of chutney recipes. Here, I tried this new style of chutney WITHOUT USING TAMARIND, just added few basic ingredients. Basically, spinach has that natural sourness, which balanced the taste.

At my Mother’s home, Amma is an expert, I could say an encyclopaedia, in making seasonal chutneys and pickles.

I remember her generosity in offering them to not just to extended families, guests, neighbours, relatives but even to maids.

Those were the days when ready made chutney / pickles weren’t available in the market, so whomsoever tasted my Mom’s recipes, were always a fan hers. 🙂  

Table of Contents:

Click to Expand / Collapse

1. Other Chutneys with ‘LEAFY GREENS’
2. How to serve, ‘South Indian style Palak Chutney / Palakura Pachadi’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Spinach – Peanut Chutney / Palakoora – Palli Pachadi’ :
   1. Prep Work:
   2. Cooking:
   3. Grinding:
5. Tips & Storage:
6. Result:
7. Recipe Card & Print:

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Other Chutneys with ‘LEAFY GREENS’

Specifically this Spinach Chutney goes under my other chutneys with greens:

• Avocado Chutney (South Indian style)
• Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)
• Pudina Pachadi / Mint Chutney
• Green Chilli Chutney / Mirchi Pachchadi
• Mint-Coconut Chutney / Pudina-Kobbari Pachchadi

How to serve, ‘South Indian style Palak Chutney / Palakura Pachadi’:

Traditionally speaking, any South Indian meal / breakfast platter is incomplete without at least one chutney or podi.

Few chutneys like, coconut chutney, avocado chutney, tomato chutney, peanut chutney, ginger chutney, are suitable only as a condiment for idli, dosa, bread.

These wont go well with rice. To compensate that gap, I have this spinach chutney which suits both for rice & breakfast too.

Actually, my first taste with this Spinach chutney is as a side with steamed hot rice and a generous serving of homemade ghee / butter. It was just out of the world!🙂

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Daily Thali / Meal Platters Collection⇒  Bhojanam / Thali / Meal Platter

Breakfast recipes collection⇒  Breakfast / Tiffin

Collection of Recipes with green vegetables⇒  Recipes with GREENS

Related Posts with ‘SPINACH’:

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Ingredients:

• Spinach / Palak / Palakoora (finely chopped) – 2 cups
• Raw Peanuts / Ground Nuts / Pallilu – ½ cup
• Dry Red Chillies (long) – 15 to 20
• Jeera / Cumin seeds – ½ tablespoon
• Salt – 1½ teaspoon
• Turmeric Powder – ¼ teaspoon
• Coriander Seeds / Dhaniya – 1 tablespoon
• Garlic pods – 4 (optional)
• Cooking Oil – 4 tablespoons

Special Ingredients:

• Coriander Seeds / Dhaniya
• Garlic pods – 4 (optional)

Step wise pics Procedure for ‘Spinach – Peanut Chutney / Palakoora – Palli Pachadi’ :

Prep Work:

Firstly, wash the spinach thoroughly with running water. Finely chop them as shown. We need 2 cups.

Cooking:

Put a frying pan on stove top under medium flame, add the peanuts, dry roast them until they splutter or turn light brown. Set them aside.

Put the same pan back on stove top under medium flame, add oil, heat it.

Add the jeera/cumin seeds, dhaniya / coriander seeds & turmeric powder. Sauté for 1-2 mins.

In the same pan, fry the dry red chillies & garlic pods (optional) till they turn dark.

Take everything aside into a plate.

Put the pan back on flame, add all of the chopped spinach.

Sauté by stirring continuously, till the quantity lessens.

Grinding:

Into a spice blender/mixie, add salt and all the fried ingredients (except the spinach). Grind them coarsely.

Next add the spinach, and once again grind everything coarsely.

Spinach – Peanut Chutney / Pachadi grind into a coarse paste, ready to be served!! Done!!

Tips & Storage:

• Thoroughly wash the spinach 4-5 times, to get rid of mud / sometimes sand.
• Instead of raw peanuts, you can use roasted peanuts / roasted salted peanuts. In that case, you can skip dry roasting the peanuts. 
• Just be careful, while sautéing the spinach, they don’t stick to the base of the pan.
• Adjust the salt and spice as per your taste.
• Storage: This, Spinach – Peanut Chutney / Pachadi, tastes good up to 3-4 days at room temperature and up to 2 weeks when stored in fridge.

Result:

• This, Spinach – Peanut Chutney / Pachadi, is a bit leafy in texture as we grind it coarsely.
• The major flavour is from spinach with a hidden flavour of peanuts.
• It tasted good not just with steamed hot rice but as a condiment with South Indian Idli, dosa, upma too.
• My first taste with this chutney is as a side with steamed hot rice and a generous serving of homemade ghee / butter. It was just out of the world!🙂

Recipe Card & Print:

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