Kale Chutney :Superfood Kale with Indian twist

This Page contains affiliate links.Read the full Disclosure here .

Follow Veggibites on Face book, Instagram or Pinterest and get up to date recipes. Don't forget to save recipes on Pinterest so you can get back to them when in need.

I love spicy food. If you are following my blog you would have known that by now. I have very few desert recipes on blog for that reason:-). Chutney or Pacchadi is a tangy side dish that goes well with Rice, Dosa, or even with Roti/Chapathi. Chutney are a part of South Indian meal. They are usually made with fresh veggies like Spinach, Tomato, cabbage, Gongura (Sour leaf) etc. blend together with tamarind, spices.  Choice of spices vary according to the veggies chosen. When in season,  Raw mango is used to make tangy chutney. Serve a chutney with steaming hot rice and ghee and it would rejuvenate your taste buds. 

Kale Nutrition:Kale is considered as a superfood for its exceptional nutritional values. A leafy vegetable, Kale is rich in Vitamin A, K, B and minerals like Iron, potassium and calcium. Good source of fiber too. Now the question would be, how to include it in our diet. I have tried using Kale in curries but didn't like it much as it turns tough and chewy but on the opposite I liked baby Kale. You can sauté, make dal or chutney or incorporate in salads. You can find Baby Kale in any American grocery stores. I get it from Sprouts or walmart. Usually it's packed in boxes pre washed and ready to use. 
Update: I started getting Kale from Costco now. They have Baby Kale bag, Kale , spinach blend. Both can be used to make this chutney. With the recipe you can use most of the Kale from that bag.

Since I make spinach chutney, I thought of using that recipe with Kale. The result was really good and all of us liked it. For Kids you can spread it on Roti for lunch box and it would be super delicious and nutritious.We even love to have chutneys with Coconut Pulao, Rice flour Roti or Jowar Roti (Bhakri).

If you like fresh vegetable chutneys check out my Spinach chutney, Raw mango chutney, Cranberry coconut chutney, Tomato chutney, Red Bel pepper (Capsicum) chutney recipes. They go well with Rice or Dosa. 
I make all these chutneys using my Ninja Kitchen system, small blender attachment. I do my dry grinding of spices,Powders, chutneys in here. Also make chapathi dough regularly, cookie dough, occasional batter making in big jar.After having no luck with Indian mixie (broke couple of em and went thru repairs many times) , i bought this and I'm happy I did.I haven't used food processor much. Got to explore that part.It's useful to grate carrots and shred cabbage etc. I also own a small coffee grinder to make tiny batch masalas and a Ultra wet grinder for Idli, Dosa batters. All these make my life easy on daily basis.

Servings:
Four (4)

Total Time: 
20 minutes

Ingredients (I use US standard measuring; 1cup=8oz=250ml):

• 5OZ box baby kale (I got it from Sprouts)
• salt to taste
• 1/4 tsp Turmeric 
• 1 tbsp or 1/4th lemon size Tamarind  
• 2 tbsp and 1 tsp oil

To Roast and blend:

• 2 tsp cumin
• 2 tsp dhaniya
• 2 tsp sesame
• 1 tbsp peanuts
• 5-6 red chillies or adjust

seasoning:

• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Red chillies

I use this Coffee grinder to blend small amount of spices. It's fast, efficient, small size so can be tucked anywhere. Lastly it's cheap so I don't mind owing it :-). 

Kale Chutney stepwise Recipe:

1. Take fry pan and roast ingredients under that category with no oil.Roast Peanuts , red chillies first, when they are almost done add Coriander seeds (Dhaniya) and cumin seeds. When they are done, add sesame seeds. When the seeds splutter turn off the stove. Keep spices aside. 
   
   
   
   
   
   
2. Once they cool down grind them to a smooth powder.
   
3. Soak tamarind in little water. 
4. Now to the fry pan, add 1 tsp oil and add baby kale.
   
5. Sautée till the leaves are cooked well. 
6. Add salt to taste, turmeric, soaked tamarind and mix. 
   
7. Turn off stove. 
8. Once the mixture cools down, blend it with above ground masala.
9. Remove mixture into a serving dish.
10. Prepare Tadka, add 2 tbsp oil to the fry pan. Add mustard seeds, cumin seeds, broken red chillies. Let them splutter and turn off stove. 
11. Add seasoning to the ground Kale mixture.
12. Mix and serve.
    

Tips and Variations:

• You can use green chillies in place of Red chillies.
• Adjust oil according to your preference. 
• You can use couple cloves of crushed garlic in the seasoning.
• You can make this recipe with Kale, spinach blend too. 

Check more leafy veggie recipes:

Swiss chard pulusu (Tangy, spicy recipe)

Moringa (Drumstick leaves) with Toordal sabji

Cilantro besan curry

Kids Lunchbox recipes