Spinach and Kale Chutney

This is a dish my sister made very often when we lived in Bangalore. She got the recipe from a cousin of ours who used to make this using mint leaves (pudina). My sister, however, always made this using spinach. While it’s very easy to prepare, it’s also a great way to eat your greens. You can use a mix of greens as well. I used store-bought baby spinach and baby kale mix which comes pre-washed. You can use only spinach leaves as well.

Spinach and kale chutney


Spinach and kale leaves – 3 cups
Cumin seeds – 1 tbsp
Tamarind – 1 inch piece
Green chillies – 2
Ginger – 1 inch piece
Grated coconut – 1/2 cup
Salt to taste


  • Wash and clean spinach and kale leaves to remove impurities
  • Heat a wok with about a tablespoon of oil. Add cumin seeds. Once they turn colour, add green chillies and ginger. Fry these for about 30 seconds and then add the tamarind
  • Add the spinach and kale leaves. Fry till the leaves welt. This should take a minute or so. Take off the heat immediately
  • Once this cools down completely, transfer it to a mixer. Add coconut and salt and grind with about 3/4 cup of water till you get a smooth, chutney consistency
  • Serve with hot rice and a dollop of ghee! Vathal (rice crisps) or papad go well with this dish

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