Spinach-Coriander Chutney Recipe

Preparation Method

Boil or use raw spinach leaves, and wash the coriander thoroughly. Grind the spinach, coriander, green chillies, ginger, half the cumin, dry mango powder, salt, and coriander powder into a smooth paste. Fry asafoetida and the remaining cumin seeds in ghee or oil, grind black salt, and add it to the chutney. Finally, squeeze lemon juice on top for a tangy flavor. This Spinach-Coriander chutney is both delicious and nutritious.

Note: You can also make variations of this chutney like Spinach-Mint or Spinach-Coriander-Mint chutney, following the same method for a refreshing and flavorful experience.