March 26, 2018

Leek, Aubergine & Khatta Palak Chutney / Chutney Recipe - 50 / #100chutneys

Happy to share my 50th Chutney series post and yeah, still a long way to go. Thanking all my well wishers and readers who supported and motivated me till now and please do continue the same :) And coming to today's recipe, I have used 3 healthy and interesting ingredients to prepare this delicious chutney which can be served with a plain rice. Instead of khatta palak / Chukka kura, regular palak / Spinach can also be used but add little lemon juice while grinding to get mild sour taste in the chutney. 

Ingredients :

1 Tbsp Oil 
1/2 Tsp Cumin seeds / Jeera 
3 Garlic pods 
1/4 Cup Leek, finely chopped 
4 Aubergines / Brinjal, finely chopped 
10 - 15 Chukka kura / Khatta Palak 
3 - 4 Dry red chillies
Few Mint leaves 
1/4 Tsp Turmeric powder
Salt to taste 
1 Tbsp Onion, finely chopped ( optional ) 

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods and dry red chillies. Fry it for half a minute. 

Add leek along with aubergines and saute it together for a minute. 

Now add chukka kura / khatta palak and mint leaves along with turmeric powder. 

Add 1/4 - 1/2 cup of water and cook until the veggies get cooked. 

Once done, cool the ingredients and grind into fine paste or coarsely by adding the required quantity of salt. 

The consistency of chutney should be thick so do not add water or add very little. 

Transfer the prepared to a bowl and garnish with chopped onion. 

Serving Options :

Serve with hot plain rice. 

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