Palak Chutney / Palak Pachadi / Spinach pickle

Mom used to make this pickle quite often and we all used to love the dish. Goes best with rice, with finely chopped onions in between makes it even more tastier.

Ingredients :
1. 3 bunches of palak cleaned with water and finely chopped
2. Marble size tamarind
3. 1 small onion
4. 3-4 green chillies / add more or less according to taste
5. Salt to taste
6. 3 tbsp oil
7. 5-8 dry red chillies
8. 1 tsp dhaniya powder
9. 1 tsp cumin seeds
10. ½ tsp turmeric

For tempering / Popu / thaalinpu ( so many names)

1. 1tsp mustard seeds
2. Pinch asofotida
3. 1 tsp Urad dal


Palak chutney

How to Prepare :

1. Cook chopped palak in a 1 tbsp of oil till water gets evaporated.
2. Now add red chillies in the another skillet / kadai fry for 25 sec
3. In a mixer add cooked palak, tamarind( you cane also add pulp),red chillies,
dhaniya powder,cumin seeds,salt and turmeric into a fine paste.
4. For tempering , Heat 1 tbsp of oil in kadai ,add mustard seeds when they start
spluttering add urad dal fry till golden brown and in the last add hing /
asofotida. Add to the pachhadi / chutney .

Note : red chillies can be added more or less according your taste.
Tamarind is directly or made can extract pulp and used .