Oilfree Amaranth leaves chutney

Prep Time
15 minutes
Cook Time
30 minutes

Saag, the Indian moniker for green leafy vegetables, forms an integral part of various regional cuisines in the country. Resembling spinach in appearance, amaranth leaves come in a few varieties ranging from purple and red to green or gold in colour and are found in the foothills of the Himalayas to the coasts of south India. A few years back, the seeds of the plant had gained much popularity for their health benefiting properties because of which they were caped under the superfood segment. But tracing back history, amaranth seeds were the staple food of the Aztecs and have been used for centuries to make many dishes. In south India, sambar and chutney are some of the popular dishes made with amaranthus leaves. This is an oil-free, quick recipe that can be made without dals hence keeping it simple and healthy.

  • 1 bunch amaranth leaves
  • 2-3 green chilli as per taste
  • 2 tbsp cumin seeds
  • Unrefined salt as per taste
  • 2-3 tbsp of tamarind paste
  • 1/2c grated fresh coconut
  • 1/4c water
  • Wash and chop the amaranth leaves
  • Add very little water and in a clay/steel vessel, cook amaranth leaves with cumin, chilli and tamarind paste.
  • Once it's fully cooked, switch off the stove and add grated coconut and let it cool.
  • Once the mix is cooled, grind it finely and add enough salt to taste.
  • Add an oil-free tadka
    • In a heavy bottom container, add mustard and cumin.
    • Allow it to splutter

This is now ready to be mixed with rice, relished as an accompaniment with rotis' and a great side dish to be used with ragi balls too.

Tip: I prefer to use the chilli whole while cooking. Before grinding, its best to add one by one and adjust the spice.

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