Tricolor Chutney - Spinach Chutney, Coconut Chutney and Tomato Chutney
Spinach Chutney
To grind
  • Spinach- 2 cups
  • Coconut, grated- ½ cup
  • Green chili, chopped- 1
  • Ginger, chopped- 1 inch slice
  • Salt- to taste
  • Water- ⅓ cup
For seasoning
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red whole dry chilies- 2
  • Curry leaves- 1 sprig
  1. Grind all the above mentioned ingredients to grind to a smooth paste along with water.
  2. Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
  3. Add dry red chilies and curry leaves, saute for a second.
  4. Pour the ground spinach paste to it and let it come to a boil.
  5. If the chutney is too thick add some water to thin it down.
  6. Taste it and add more salt if needed.
  7. Serve warm with dosa, idli, rice etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at