vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Khatti Palak Chutney

FATTA FAT CHUTNEY - TOMATO SPICY CHUTNEY

Fatta Fat Chutney - Tomato Spicy Chutney

Lip snacking spicy chutney made out of tomatoes and red chilies and best served with idly...

GINGER CHUTNEY GREEN

Ginger Chutney Green

It is a very easy and spicy green ginger chutney. It is served with dosa....

Basil Pesto Sauce

Basil Pesto Sauce

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditi...

SWEET MANGO CHUTNEY

Sweet Mango Chutney

Sweet and spicy raw mango chutney or chunda can be used with parathas, pulao or even in s...

RED CHILLI CHUTNEY

Red Chilli Chutney

This chutney recipe uses dry red chillies and with the combination of garlic flavour. It ...

Gun Powder for Idli Dosa Tava Fry

Gun Powder For Idli Dosa Tava Fry

Gunpowder or Milaga podi is made with a perfect blend of spices using the red chilies, ur...

Khatti Palak Chutney Recipe, How To Make Khatti Palak Chutney Recipe

Pachadis or chutney gives a euphoric feeling to many mainly for their spicy and tangy flavor.

Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also commonly known as Khatta palak, ambat chukka etc, which is a sour leafy green and is tangy to taste when cooked. The vibrant coloured greens added to spices with a garlicy flavour and tempering of curry leaves balances the tartness of the greens. Khatti Palak chutney can be savoured with ho... Read More..

About Recipe

How to make Khatti Palak Chutney

(7 ratings)
22 reviews so far
Prep time
5 mins
Cook time
6 mins
Total time
11 mins
Khatti Palak Chutney
Author : Vahchef
Main Ingredient : Katla
Servings : 4 persons
Published date : March 20, 2019


Ingredients used in Khatti Palak Chutney
• Onion(sliced) - 1 number.
• Garlic - 6-7 cloves.
• Green chillies - 3-4 numbers.
• Chukka koora(leaves and tender stems) - 3 bunch.
• Salt - to taste.
• Oil - 3 teaspoons.
• Red chillies - 2 numbers.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Chana dal - 1/2 tea spoon.
• Urad dal - 1/2 tea spoon.
• Curry leaves - 2 springs.
Method:
  • In a pan add little oil and when it gets hot, add few cloves of garlic, green chilies, few onion slices and saute until the onions become transparent, salt, add greens with tender stems. Cook till the leaves get mushy and soft. Remove and grind to a paste.
  • Add little oil in the pan for tempering, when oil gets hot; add red chili and mustard seeds. When the mustard seeds crackle, add cumin, chana dal, urad dal and fry until browned. Add curry leaves and switch off the flame. Add the ground chutney into the pan and mix well.

Serve with hot rice or puliyodarai.






Cooking with images





Articles


Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also commonly known as Khatta palak, ambat chukka etc, which is a sour leafy green and is tangy to taste when cooked. The vibrant coloured greens added to spices with a garlicy flavour and tempering of curry leaves balances the tartness of the greens. Khatti Palak chutney can be savoured with hot rice, a generous helping of ghee (clarified butter) and raw onion. 

Chutney or Pachadis gives a euphoric feeling to many mainly for their spicy and tangy flavour. It is the basic item in a thali in any Indian food, either for breakfast, or along with parathas or even along with a tea time snack.  Chutneys are either made like pickles or made from fresh ingredients like herbs, vegetables or even certain fruits. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Chutney can also be made with fruits, vegetables, herb or spices. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato. Some of the chutneys are Idli Peanut Chutney, Tomato Chutney, Coconut Chutney, Cucumber Chutney, Ginger Chutney….

Khatti Palak, or Rumex vesicarius, is a green leafy plant cultivated for its leaves and commonly known as ‘Green sorrel’. Seen most often in markets throughout India and surrounding countries. It is available year-round in sub-tropical climates, with a peak season during the summer months. Chukka kura is a sour leafy green available in our parts with fleshy leaves similar in looks to spinach and a flavor as tangy as red sorrel. You can also make Chukka Kura Salan with this leafy veggie

Cooking Tips:

  • These chutney ‘s taste awesome when ground in traditional mortar and pestle. If you have the equipment and energy to make it that way, believe me, you can get the real taste of these chutney’s.

Health Tips:

  • Chutney acts as an appetizer and also some are good for digestion.
  • Chukka leaves are high in vitamin C, and contain beta-carotene and lutein as well as antioxidant properties.
  • Chukka has also been used to aid in digestion and relieve constipation due to the presence of high amounts of fiber.

Enjoy it with chapati, hot rice or even a curd rice. You will love it for its heavenly taste!! Yumm…. 

To try more favourite chutney recipes of mine, click on: https://www.vahrehvah.com/chutney-and-pickles-recipes 

You could always reach me at my below links: My Cooking VideosIndian RecipesIndian FoodRegional Indian Cuisines,  VahChef Sanjay Thumma

Enjoy Cooking! Keep Smiling…



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

kanan1525 Posted on Thu Aug 15 2013

me the FIRST

Reply 0 - Replies
profile image

PackiaLakshmi Ganesan Posted on Thu Aug 15 2013

yummmmmmmmmmmmmmy

Reply 0 - Replies
profile image

88ravisy Posted on Thu Aug 15 2013

Hi Sanjay, Pls post Chukka Koora pappu ,my fav pappu of all ...would love to check your version !

Reply 0 - Replies
profile image

mynxkat Posted on Thu Aug 15 2013

kinda second that

Reply 0 - Replies
profile image

queen bee Posted on Thu Aug 15 2013

What leaves it is called in malaysia.Can someone pls let me know.tq.

Reply 0 - Replies
profile image

soujiblogger Posted on Fri Aug 16 2013

Mix this chutney with hot rice, plain dal and ghee. Superb heavenly taste.....

Reply 0 - Replies
profile image

hareramable Posted on Fri Aug 16 2013

the palak has not been cooked or even blanched.would it not have raw taste?

Reply 0 - Replies
profile image

M.A.Bhaskar Achar Posted on Sat Aug 17 2013

what about adding a tomato?

Reply 0 - Replies
profile image

M.A.Bhaskar Achar Posted on Sat Aug 17 2013

please see again. it is boiled in the pan

Reply 0 - Replies
profile image

avitarun1 Posted on Sun Aug 18 2013

it is called spinach.

Reply 0 - Replies
profile image

Savitha Rajanna Posted on Thu Aug 22 2013

its spinach in English

Reply 0 - Replies
profile image

queen bee Posted on Tue Aug 27 2013

Tq savitha&avitarun1

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter