Malabar spinach chutney is made using Basella alba, also known as 'basale soppu' in Kannada. This condiment is highly popular in the coastal regions of Karnataka. It can be served alongside South Indian breakfast dishes as well as rice-based meals or used as a condiment or marinade.
This is one of the easiest Malabar spinach recipes you can try. The Malabar spinach chutney is often tangy, spicy, and packed with the earthy flavors of spinach. It can be a delightful addition to your meals, offering a unique twist to traditional chutneys.
Why you will love this recipe?
- Unique and delicious flavor: The combination of Malabar spinach leaves, spices, and tangy elements creates a unique and delightful flavor that sets this chutney apart.
- Versatile: This chutney can be enjoyed with a variety of dishes. It pairs well with South Indian breakfast items like dosa, idli, or vada. Additionally, it can be served as a side condiment with lunch or dinner, enhancing the flavor of rice, roti, or any other main course.
What is Malabar spinach?
Malabar spinach (Basella alba or Basella rubra) is a soft-stemmed vine that is widely grown in the Indian subcontinent and Southeast Asia. It is also known as Ceylon spinach, climbing spinach, or vine spinach. It looks similar to regular spinach and can be used just like it.
The leaves are slightly thick and fleshly when compared to regular spinach. This green vegetable can be eaten cooked or raw. When cooked, they taste very similar to regular spinach but are denser. In Indian cuisine, it is used in dal, curries, and chutney. It can also be added to omelets, soups, and salads.
Malabar spinach: This is the main ingredient to make this chutney.
Coconut oil: Traditionally, coconut oil is used to make this chutney. However, you may replace it with any cooking oil of your choice.
See the recipe card for full information on ingredients and quantities.
Step 1: In a
Step 2: Add the chopped leaves, jaggery, tamarind, and salt (images 3 and 4).
Step 3: Mix well, cover, and simmer for 5-6 minutes (until the greens cook well). Turn off the heat and let the mixture cool down completely (images 5 and 6).
Step 4: Transfer the mixture into a blender and grind it into a smooth paste (image 7).
Step 5: Meanwhile, prepare the tempering. Heat one teaspoon of coconut oil and add mustard seeds. Once it splutters, add urad dal, dried red chili, hing, and curry leaves. Mix well and turn off the heat (image 8).
Step 6: Add this tempering to the ground chutney and serve.
A good amount of tamarind goes into making this chutney. I highly recommend not to skip it.
You can adjust the amount of green chili as per your taste.
This chutney can be stored in the refrigerator for up to five days. Bring it to room temperature before serving.
How to use Malabar spinach chutney?
With South Indian breakfast: Malabar spinach chutney is a fantastic accompaniment to South Indian breakfast dishes such as dosa, idli, or uttapam. Serve it as a side condiment, spreading it on the dosa or dipping your idli into the chutney.
As a marinade or dressing: Malabar spinach chutney can also be used as a marinade for grilled vegetables, paneer (Indian cottage cheese), or tofu. It adds flavor and moisture to the ingredients. Additionally, you can use it to create a tangy dressing for salads or as a topping for roasted vegetables.
Malabar spinach is commonly available in Asian grocery stores or specialty markets. It can also be grown in home gardens in warm climates.
Malabar spinach chutney can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to use a clean and dry spoon each time when usins it.
I recommend not to freeze this chutney as it may affect the texture and flavor. It is best enjoyed fresh or stored in the refrigerator for a few days.
More chutney recipes
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Malabar Spinach Chutney (Basale Chutney)
- Wash the Malabar spinach leaves and roughly chop them.
- In a frying pan or kadhai, heat 1 tablespoon of coconut oil.
- Add onion, garlic, and green chili. Saute until the onion is translucent (3-4 minutes).
- Add the chopped Malabar spinach leaves, jaggery, tamarind, and salt.
- Mix well, cover, and simmer for 5-6 minutes (until the greens cook well).
- Turn off the heat and let the mixture cool down completely.
- Grind it into a smooth paste and transfer it to a serving bowl.
- Meanwhile, prepare the tempering. Heat 1 teaspoon of coconut oil and add mustard seeds. Once it splutters, add urad dal, dried red chilli, hing, and curry leaves. Mix well and turn off the heat
- Add this tempering to the ground chutney.
- Mix well and serve.