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Spinach - Peanut Chutney / Pachadi

VegCookBook by Praveena
South Indian style chutney / condiment, made with just 6 ingredients and WITHOUT USING TAMARIND. Served in many ways.
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Accompaniment, chutney, Condiment, dip
Cuisine Indian, South Indian
Servings 1 cup


  • 1 Spice blender / Mixie
  • 1 Small Frying pan (for stove-top)


  • 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!!


Please see the MAIN POST for step wise pics, serving suggestions and recipe TIPS.
Keyword palak chutney recipe, palakoora pachadi, spinach vegan dip, spinach-peanut chutney