Amaranth/dantina soppu chutney

Main Dish
2 servings
20 min
25 min
Very Easy


Number of serving: 2
1 bunch Amaranth leaves

3 green chillies

2 tsp tamarind pulp

1/2 tsp jaggery

Salt to taste

1 tsp oil

1 tsp oil

Mustard seeds - 1 tsp

Urad dal - 2 tsp

Red chillies - 2-3

Hing - a pinch


  • Wash the Amaranth leaves a couple of times in running water and keep them aside.
  • In a kadai/pan, pour little oil and fry green chillies for a few seconds.
  • Once the green chillies have blisters on then, add the cut amaranth leaves and fry them for 2-3 mins till the leaves get wilted and cooked. Turn off the flame and allow it to cool down.
  • Once cooled, add the tamarind pulp, jaggery and salt to taste. Grind this coarsely with little or no water.
  • To season this chutney, heat little oil in a pan. Add in the mustard seeds, urad dal, hing and broken red chillies. Fry them till the mustard begins to splutter.
  • Add this seasoning to the chutney and mix well. Serve with hot rice or rotis.


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