Keerai Chutney

Spinach chutney with a touch of spice. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Spinach, Onion
Cuisine Hyderabadi
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Keerai Chutney

  • 1 medium Spinach
  • 1 medium Onion
  • 1 medium Tomato
  • 2 Green chillies
  • 1 teaspoon Oil
  • 1 tablespoon Split black gram skinless (dhuli urad dal)
  • 1 tablespoon Split Bengal gram (chana dal)
  • Whole dry red chillies
  • 1/4 teaspoon Asafoetida
  • 4 tablespoons Coconut, scraped
  • 1 teaspoon Tamarind pulp
  • to taste Salt


  1. Wash and drain spinach. Roughly chop. Peel, wash and finely chop onion.
  2. Wash and finely chop tomato. Remove stem, wash and chop green chillies.
  3. Heat oil in a vessel. Add urad dal and chana dal and roast to a golden brown. Add red chillies, asaofetida, chopped onions, chopped tomatoes and green chillies.
  4. Stir-fry for five minutes. Add the spinach, scraped coconut, tamarind pulp and salt. Mix well.
  5. Remove from heat and cool. When cool grind to a fine paste. Serve.

Nutrition Info

Calories 399
Carbohydrates 41.1
Protein 13.1
Fat 20.2
Other Fiber Fiber- 17.2gm