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Spinach - Peanut Chutney / Pachadi

VegCookBook by Praveena
South Indian condiment made with just 6 ingredients, WITHOUT USING TAMARIND. Suitable for rice, idli, dosa, bread, sandwich spread.
Prep Time 5 mins
Cook Time 7 mins
Course Side Dish
Cuisine Indian


  • Spice blender / Mixie


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


  • Firstly, wash the spinach thoroughly with running water. Finely chop them. We need 2 cups, pressed.
  • 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.
  • Saute for 1-2 mins, until the seeds turn light brown.
  • 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. Saute (for 3-5 mins) by stirring continuously, till they shrink.

  • 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. Done!!


See the main post, for recipe TIPS.
Keyword palak chutney recipe, palakoora pachadi, spinach vegan dip, spinach-peanut chutney