Spinach and Anaheim Chutney

So, I really did take a tiny break for a few days since my last post!
Although not intended as a break, it morphed into one. I still have managed to catch up on some posts from other blogs, even though I have not been able to let my presence known.
So here I am, back to posting and visiting other blogs.

Seems like my Recipe for Disaster Series that I started last week was a serious hit. I gave a huge sigh of relief since I did not know how that was going to go down as a post. Some even suggested having events for disaster recipes, which I think is an awesome idea and seems like there are a lot of people like me around who would be willing to participate :)

After all that complaining and whining about how those food turned on me, let us take it easy with some Spinach and Anaheim chutney.
It really did not kick off as one, I was actually making onion and tomato chutney and then decided to throw in a good quantity of fresh spinach that was leftover after making salad the previous day.
Anaheim peppers were just an added bonus for that little kick.
Spinach is one of the greens that is easily available either fresh or frozen all year around and one of the most healthiest things too. It made for a great chutney and we enjoyed it with some dosais/crepes for dinner.
Here is my recipe for this chutney which was just made on the fly.



Spinach and Anaheim Chutney

Ingredients:

Red Onion - 1 medium chopped
Tomato - 1 medium chopped
Anaheim chillies - 1 medium sliced
Fresh spinach - 4 handfuls
Cumin - 1 tsp
Pepper - 1/4 tsp
Ginger - 1 inch piece
Garlic - 2 cloves
Salt - To taste
Olive oil - 2 tsp

To season:

Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves - About 3 leaves

Method:

In a pan on medium high heat, add olive oil and drop the cumin seeds, ginger and garlic and saute till lightly brown.

Next add the onions and saute till it becomes translucent.

Add Anaheim chillies, tomatoes, salt, pepper and cook under medium flame till everything is just done.



Turn off heat, add the spinach and mix well. The heat from the mixture will wilt the spinach. Do not over cook.

Allow to cool slightly. Add a little water and grind it in a blender till really smooth.

Transfer to a serving bowl.

In another pan, add a little oil, then add the mustard seeds and urad dal. When the mustard seeds start to splutter, turn off heat and add the curry leaves.
This would be the seasoning for the chutney. Mix well and serve.



I am sending this to:
Ramya's Chutney and Dip Mania
Alexandra's Healthy Choices