Malabar spinach, also known as “Indian spinach” or “Chinese spinach”, does not actually belong to the spinach family. It has thick, somewhat fleshy leaves. When cooked, it looks and tastes like regular spinach. It is mostly used in sautéed greens, soups and stir-fries. You can find these greens at Asian or Indian groceries. My colleague Malathy grows this lovely plant in her veggie garden.
Malabar Spinach
Malabar Spinach Berries
Have you ever come across these tiny, deep purple colored berries? These are tasteless, but they can stain – they are used as a dye or food colorant in Asia. Also, this attractive vine is apparently grown as an ornamental plant in some parts of Asia!
Malabar Spinach Berries
Saag
Before I talk more about this chutney recipe, I’d like to briefly touch upon its similarity to saag. I’m sure most of you are familiar with saag, which is a popular North Indian recipe made from greens. ‘Saag‘ is the word for greens in Punjabi language and is considered more like a curry. Saag Aloo for instance, is a spicy curry made from greens and potatoes. My favorite saag dish is ‘Sarson ka Saag ‘, made from mustard greens. Like a saag dish, Malabar Spinach Chutney cooked first and then blended into a paste. The spices in the chutney are very different from those in a saag.
Malabar Spinach Chutney
Undoubtedly, this spicy and tangy chutney has a garlic flavor that is its signature taste. I can tell from this enticing aroma that my mom has cooked this chutney! The thing about these chutneys is that they need to be eaten fresh. Yes, you could store them in the fridge for a few days, but then the freshness is lost. South Indian meals typically include a fresh chutney or two, in addition to veggies, lentils and so on. Go ahead and try out this chutney – you’ll love it!
Malabar spinach is a very good source of Vitamin A (100 grams contains roughly 8,000 units) Vitamin C, iron and calcium. It is high in protein and is a good source of phosphorus and potassium. It is also high in antioxidants such as lutein and beta carotene.
Check out our other delicious chutneys and pickles while you’re here:
- Yellow Mung Raw Onion Chutney
- Cranberry Chutney with a South Indian Twist
- Roasted Eggplant and Tomato Chutney
- Spicy Sweet Tangy Tomato Chutney
- Raw Mango Fenugreek Salsa
- Ridge Gourd Chutney
- Tart Spicy Pickled Cauliflower
- Spicy Raw Carrot Pickle (Gajar ka Achar)
- Zero-Waste Butternut Squash Sippae (Peel) Chutney
- Pickled Chili Peppers
- Sesame Chutney Powder
- Coconut Chutney
- Coconut Tomato Chutney
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Malabar Spinach Chutney
Ingredients
- 3 Cups Malabar Spinach - Washed, rinsed, chopped
- 5 Chili Peppers Dry Red Chili - Medium length
- 1 Cup Onion - Fine Cut
- 2 Cloves Garlic - Medium size
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Fenugreek Seeds
- 1 Teaspoon Tamarind - or to taste
- 1 Teaspoon Sea Salt - or to taste
Instructions
- Cut spinach, onions and garlic and set them aside in separate piles.
- Sauté spinach in a half teaspoon of oil for about 3 to 5 minutes and set aside in a bowl.
- Sauté seasoning ingredients (red chili pepper, mustard seeds, fenugreek seeds) and set aside to cool.
- Gather sautéed seasoning ingredients, tamarind, salt and turmeric in a plate.
- Blend to coarse powder.
- Add sautéed spinach to the powder and blend one more time to ensure they are mixed well.
- Sauté onions and garlic in one teaspoon of oil till golden brown.
- Mix with the blended ingredients and transfer to serving dish.
Hi,
We love MalabarSpinach and this recipe you’ve shared sounds interesting:) I only know of it in a lentil preparation. Where can one buy Organic Malabar Spinach ? The Indian stores don’t . Thank you !
Sona, glad to find a fellow Malabar spinach lover. It is not a popular green for cooking because there is the misconception that the leaves are slimy. Far from the truth!
I’ve never seen organic Malabar spinach in grocery stores. For one, USDA certification is expensive, and for another this plant is very easy to grow in Texas…in fact, it can become a nuisance and end up like a weed. Look around your friendly neighborhood to see if anyone is growing it. I usually pick my leaves from my friend’s yard. Coming to think of it, I should plant it in a pot this year, so you can take from me!
Thank you so much for this recipe, I have a huge Malabar spinach vine growing in my courtyard that is a bit sad now it is winter (I save cuttings and seeds and start again every spring).
I will be trying this recipe tonight to use up the vine and the leaves, it sounds easy and tasty!
In my part of the world, Malabar Spinach grows like a weed (literally) and self-propagates in the summer. This dish can easily be frozen in small batches and thawed on an as-needed basis. Let us know how the dish turns out.
I can give Malabar spinach seeds if you are based in Mumbai. I have a plant growing and free from chemical fertilizers.
Great to hear that Shaheen. I am sure Mumbai readers will take advantage of your kind offer.
I live in snow country. Every fall before frost, I mulch plants with thick layer. The plants come back every year from the tubers.
I never grow from seed, always from tubers. Much easier. Hope that works for you. I grow in zones 8 and 17.
Hi Daemon Bliss, I knew that Malabar spinach can be grown from either seeds or cuttings. Great to know that tubers works. Thanks.
Very yummy…made it and loved by kids too
Thanks for taking the time to comment, Nanditha. Glad the whole family enjoyed. Nothing like homegrown fresh greens.
This is so simple, so healthy, and absolutely delicious! We enjoyed it with hot rice, and also with curd rice.
Thanks Bindu. Glad you liked it.