Spinach Chutney (Basale Soppina Chutney)

The other day I bought some Malabar spinach (Basella Alba). This spinach is a climber and grows really well in South India. It is high in Vitamin A, c, iron, and calcium. You can make a stir-fry or throw it into a sambar or dal and it is delicious. While I was wondering what to make with it, I chanced upon a recipe for a chutney made especially in Karnataka out of these greens. I would next time substitute spinach and other greens to see how it turns out. This recipe is delicious, super easy and quick to make.


250 g Malabar spinach

4 cloves garlic – chopped

6 shallots or 1 medium onion – chopped

2 green chillies – chopped

juice from 1 lime sized tamarind or 1 tsp tamarind paste

salt to taste

2 tsp oil


Remove stem from the spinach, wash well and chop.

Heat oil in a saucepan. add onions, garlic and chillies and fry till onions are golden brown.

Add spinach to the pan and fry for about 10  minutes on a medium flame.

Turn off the heat and let it cool.

Grind the mixture with some salt and tamarind.

Serve with rice, roti or as a spread.







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