Basale Chutney recipe with step by step photos | How to do Basale Soppina Chutney | Malabar Spinach Chutney
Today i have for you all ” Basale Soppina chutney / Malabar Spinach Chutney ” one super healthy and tasty chutney from coastal Karnataka. Spicy flavorful Malabar spinach chutney , hot rice plus some ghee / coconut oil on top .. now that’s what defines homely comforting food isn’t it ?
This is my second post using malabar spinach . I had earlier shared Basale tambuli and now this Chutney. Both the dishes are super easy and very healthy way to sneak it in the greens . Tempered with garlic , makes this basale soppina chutney very very flavorful.
Why is Basale Soppu healthy ??
Hero of the day for today’s chutney is Basale soppu / Malabar Spinach.
Quoted from Wikipedia – It is usually referred to as the “spinach”, even though it is not related to the true spinach. Typical of leaf vegetables, Malabar spinach is high in vitamin A, vitamin C, iron, and calcium. It is a rich source of soluble fibre and hence good for treating constipation. The are very commonly grown and used in Udupi – Mangalore – Malenadu region of Karnataka.It is one of our local foods and consuming local food is always best .
If you have mouth ulcers , Basale soppina tambuli is a go to dish .
I have a pot full of this plant in my balcony as growing them is very easy. So i keep making various dishes out of it , i will share them over time. For today lets see Chutney out if it.
Few points to note while making Basale Chutney :
- If you want your chutney to be green , instead of red chilli , use green chilli .
- If you want can add a small piece of jaggery while grinding.
- If you don’t like garlic, can skip .But i would recommend using.Makes so flavorful.
- I would recomend using ghee / coconut oil for the traditional typical taste .
- Usually i dont add coconut . But if you want can add 2-3 tbsp coconut while grinding.
Here goes the easy, healthy & flavorful Malabar spinach Chutney recipe …Do try
Basale Chutney / Malabar Spinach Chutney
- 1 cup Malabar Spinach / Basale Soppu
- amla size Tamarind
- Salt to taste
Masala : To roast
- 1.5 tsp Urad Dal
- 1 tsp Coriander seeds / Dhania
- 1/2 tsp Cumin seeds / Jeera
- 1/2 tsp Fenugreek seeds / Methi
- 4-8 nos Red Chillies, Based on your spice preferance
- 2-3 tsp Ghee / coconut oil / any oil
- 1 tsp Mustard Seeds
- 3-4 flakes Garlic
- pinch of hing
- few Curry leaves
- Clean and wash Malabar spinach
- Roughly chop
- Transfer the roughly chopped malabar spinach to a small kadai / pan , add little salt and saute 2-3 mins till it wilts. Keep aside
- In a kadai add all the ingredients listed under masala one by one ie Urad dal , Dhania , Jeera , Methi and red chillies. Dry roast then till crisp and aromatic. Keep aside the suted masala and allow to cool.
- Transfer the masala to a mixer and Pulse.
- Add sauteed malabar spinach , salt to taste and soaked tamarind. Add little water.If you like can add a small piece jaggery.
- Grind smooth.
- In a kadai or pan prepare tempering. Add ghee / coconut Oil / any oil . Splutter mustard. Add few curry leaves ,hing and garlic flakes. Saute for 1-2 mins till raw smell goes and garlic turns crisp.
- Add ground chutney into it and fry for 1-2 mins.
- That's it ... Malabar spinach Chutney is ready to relish. Enjoy it with hot rice , drizzle little ghee or coconut oil on top .