Ingredients
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1 Tbsp Mustard Seeds
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1/2 Tbsp Fenugreek Seeds
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2 Raw Mangoes (Big Size, Shredded)
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1 Tsp + 1 Tbsp Oil
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Spinach Leaves (One Bunch)
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2 Tsp Red Chilli Powder
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Salt To Taste
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1 Tsp Jaggery (Optional)
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1 Tsp Chana Dal
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1 Tsp Urad Dal
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1/2 Tsp Asafoetida
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Dried Red Chillies
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2 Cloves Garlic (Finely Chopped)
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Curry Leaves
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1/2 Tsp Turmeric Powder
About
If you’re looking for a chutney that’s vibrant, flavorful, and packed with nutrition, this South Indian Style Mango Palak Chutney is a must-try! As a Gujarati, I absolutely adore South Indian recipes, and this one has won my heart. It’s tangy from the raw mango, fresh from the spinach, and spiced perfectly with a traditional South Indian tadka. The best part? It’s so versatile that you can even enjoy it as a replacement for your regular sabzi or dal with hot steamed rice and ghee. Light, healthy, and bursting with flavor, this chutney is perfect for summer meals and adds a refreshing twist to your plate!
Benefits of Mango Palak Chutney –
- Rich in Vitamin C and Iron: The combination of raw mango and spinach makes this chutney a natural source of Vitamin C and iron, supporting better immunity and energy levels.
- Perfect for Gut Health: The tadka ingredients like asafoetida, garlic, and dals are great for digestion and maintaining a healthy gut.
- Ideal Summer Food: Raw mango provides a cooling effect, making this chutney a refreshing side dish during hot summer days.
- Quick and Versatile: Easy to prepare and extremely versatile, this chutney can complement rice, dosa, idli, paratha, or even be used as a sandwich spread.
- Balances Flavors Naturally: The slight sweetness from jaggery (optional) balances the tartness of mango and the bitterness of fenugreek seeds, giving a rounded, satisfying taste.
Steps
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1
Done
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Take 1 Tbsp Mustard Seeds & 1/2 Tbsp Fenugreek Seeds, Dry Roast Them And Pound It Coarsely. |
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2
Done
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Shred 2 Big Size Raw Mangoes, Keep Aside |
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3
Done
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In A Pan Heat, 1 Tsp Of Oil And Saute One Bunch Of Spinach Leaves |
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4
Done
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Add This Cooked Spinach Leaves Into Shredded Raw Mangoes |
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5
Done
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Then Add Mustard Seeds And Fenugreek Seeds Powder Prepared Earlier. |
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6
Done
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Add 2 Tsp Red Chilli Powder And Some Salt, Mix Everything Well |
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7
Done
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Then Add 1 Tsp Jaggery To Balance All The Flavours (This Step Is Optional) |
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8
Done
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For Tadka, In A Pan Add 1 Tbsp Oil, Into That 1 Tsp Each Chana Dal And Urad Dal. |
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9
Done
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Once Chana Dal And Urad Dal Change Their Color, Add 1/2 Tsp Asafoetida, Couple Of Dried Red Chillies, 2 Cloves Of Finely Chopped Garlic, Curry Leaves And 1/2 Tsp Turmeric Powder. |
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10
Done
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Once Tadka Cooks Properly, Pour It Over Raw Mango Mixture. And Mix It Well. |
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11
Done
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Chutney Is Ready. Enjoy It With Steaming Hot Rice And Ghee. |
