Kamanchi Aaku/Manathakkali (Black night shade leaves) chutney

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Kaamanchi Aaku/Manathakkali/Black night shade is a forgotten vegetable for many Indian American dwellers including me until a year ago. I found this growing in my vegetable bed spread from a neighbor's yard. It's a tough plant. I found it even survived Dallas winters. It spreads easily if left alone. 

The plant has several medicinal values. The dried fruit of this plant (Vathal)also have culinary uses.You can use this leaves to make Poriyal, Dal etc. 

Today I got my first harvest of these leaves. It's not a huge harvest but it's fresh, organically grown so it's satisfying.  Do check my Garden blog post where you can check what all I'm growing and where to get all these seeds and more details in below link.

My back yard Garden 

I used my Ninja Kitchen System  to make this recipe. The small jars are great to grind dry and wet ingredients. I ground the dry masalas first and add the wet ingredients to make chutney.

Looking for more Greens recipes, do try Moringa (drumstick leaves) Toordal curry, Kale Chutney, Mixed greens (Kale, chard, spinach) Chutney, Curry leaves powder , Malabar spinach dal. All greens recipes are in this link below: https://veggibites.blogspot.com/search/label/Leafy%20vegetables

Want more chutney recipes, Check several chutneys to go with Idli, Dosa, Rice, Roti in this link. Tomato chutney, Peanut chutney, Onion chutney, Red belpepper chutney and more :

https://veggibites.blogspot.com/search/label/Chutneys%2FPickles

Total time:

20 minutes

Servings:

4

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

• 4 cup Manatakkali leaves (measure tightly packed in a cup)
• 1/3 cup Grated fresh coconut (I used frozen one)
• 2 tbsp oil
• Salt to taste 
• 4 Thai Chillies or adjust
• 2 Tbsp Raw mango puree/grated or 1 tbsp Tamarind paste
• 1/4 tsp Turmeric 
• 1/2 tsp Mustard seeds 
• 1/2 tsp Cumin seeds
• 2 Red chillies

Manathakkali Coconut chutney recipe

• Rinse in water and chop/separate the Black night shade leaves from the bunches. Keep aside.
• In a pan, add a tsp oil, roast the chillies. Keep aside.This whole process was done in my Cute Cast iron skillet. I have dumped all my non stick pans. I either use Cast iron or stainless steel for all my cooking.
• In the same Pan, add a tsp oil, add manatakkali leaves. Cook till leaves are softened.Add Raw Mango puree or Tamarind extract, Turmeric, Salt to taste. Mix well and turn off stove.I used Mango puree.
• In a blender add the roasted Chillies, Leaves and 1/3 cup Coconut. Grind everything to a smooth paste or little coarse which ever way you like.I used my Ninja Kitchen System  blender attachment for this.
• Take the chutney into a serving bowl.
  
• Now heat the pan, add a tbsp oil, add Mustard seeds, Cumin seeds, red chillies. Let em splutter and add it to the chutney. You can skip this part if you want to cut down oil but the Tadka makes chutney more appealing and flavorful.
  
• Optionally you can add 1 tbsp Dhaniya Jeera (Cumin coriander seeds) powder to the recipe.
• Serve it with steaming hot rice, Rasam to make it yummilicious! You can also eat it with Roti or even as sandwich spread.