Malabar spinach chutney step-by-step recipe with photos.
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About this recipe
Malabar spinach chutney is an easy and delicious chutney made with Basella alba (basale soppu). Also called 'basale soppu' chutney in Kannada, it is very popular in coastal regions of Karnataka. This delicious chutney can be served with a South Indian breakfast. It can also be served as an accompaniment with lunch or dinner. It is a healthy alternative to regular chutneys and is very easy to make.
This is one of the easiest Malabar spinach recipes you can try. Read on for ingredients, useful tips, and step-by-step instructions to make this delicious basale chutney.
What is Malabar spinach
Malabar spinach (Basella alba or Basella rubra) is a soft-stemmed vine that is widely grown in the Indian subcontinent and Southeast Asia. It is also known as Ceylon spinach, climbing spinach, or vine spinach. It looks similar to regular spinach and can be used just like it.
The leaves are slightly thick and fleshly when compared to regular spinach. This green vegetable can be eaten cooked or raw. When cooked, they taste very similar to regular spinach but are denser. In Indian cuisine, it is used in dal, curries, and chutney. It can also be added to omelettes, soups and salads.
This vine spinach is very healthy and loaded with numerous benefits. It is a rich source of vitamin A and C, folates, manganese, and iron. It is also a good source of magnesium, phosphorus, and potassium.
Ingredients
Malabar spinach: This is the main ingredient to make this chutney.
Coconut oil: Traditionally, coconut oil is used to make this chutney. However, you may replace it with any cooking oil of your choice.
Onion, garlic, and green chilli: These add lots of flavour to the chutney. Adjust the amount of green chilli as per your preference.
Tamarind and jaggery: They help balance the taste of the chutney. Jaggery is optional and can be skipped.
Tempering: (seasoning/tadka/oggarane) Mustard seeds, dried red chilli, urad dal, hing, and curry leaves.
Useful tips
I prefer to use coconut oil to make this chutney. However, this can be replaced with any regular cooking oil.
A good amount of tamarind goes into making this chutney. I highly recommend not to skip it. Tamarind not only balances the taste of Malabar spinach but also helps absorb the nutrients from the greens.
You can adjust the amount of green chilli as per your taste.
This chutney can be stored in the refrigerator for up to five days. Bring it to room temperature before serving.
This chutney can also be served as an accompaniment with your lunch.
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Try this chutney with -
Bonus
This chutney is:
- healthy and nutritious
- suitable for all dietary requirements
- unique and delicious
Step by step instructions
1. In a frying pan, heat 1 tablespoon of coconut oil. Add onion, garlic, and green chilli. Saute until the onion is translucent (3-4 minutes).
2. Add the chopped leaves, jaggery, tamarind, and salt.
3. Mix well, cover, and simmer for 5-6 minutes (until the greens cook well).
4. Turn off the heat and let the mixture cool down completely.
5. Meanwhile, prepare the tempering. Heat 1 teaspoon of coconut oil and add mustard seeds. Once it splutters, add urad dal, dried red chilli, hing, and curry leaves. Mix well and turn off the heat.
6. Add this tempering to the ground chutney and serve
Recipe card
Malabar Spinach Chutney
Ingredients
- 1 bunch malabar spinach
- 1 tablespoon coconut oil
- 1 small onion
- 3-4 cloves garlic
- 1-2 green chilli
- 1 teaspoon jaggery
- 1 big piece tamarind
- Salt to taste
For tempering/tadka
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 1 dried red chilli
- 1 teaspoon urad dal
- 5-6 curry leaves
- ½ teaspoon asafoetida (hing)
- 1 bunch basella
Instructions
- Wash the Malabar spinach leaves and roughly chop them
- In a frying pan, heat 1 tablespoon of coconut oil
- Add onion, garlic, and green chilli. Saute until the onion is translucent (3-4 minutes)
- Add the chopped leaves, jaggery, tamarind, and salt
- Mix well, cover, and simmer for 5-6 minutes (until the greens cook well)
- Turn off the heat and let the mixture cool down completely
- Grind it into a smooth paste and transfer to a serving bowl
- Meanwhile, prepare the tempering. Heat 1 teaspoon of coconut oil and add mustard seeds. Once it splutters, add urad dal, dried red chilli, hing, and curry leaves. Mix well and turn off the heat
- Add this tempering to the ground chutney
- Mix well and serve
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