Mustard Leaves and Spinach Chutney

By: Esther Vasa

Mustard Leaves – 1 big bunch or about 15 leaves
Spinach – 1 big bunch
Turmeric – 1/8th tsp
Ginger – 1 inch piece diced
Garlic – 6 cloves diced
Large Onion – 1 diced well
Extra Virgin Olive Oil – 2 tbsp
Green Chillies – 4 chopped finely
Salt to taste

Mustard Leaves/Greens (or Sarason as it is called in Hindi) belong to Brassica family of vegetables alongside broccoli and have health promoting photonutrients. These are packed with a variety of vitamins and minerals that our bodies so need. They are rich in antioxidants like Vitamins E, C and betacarotene.

Wash the mustard leaves and remove the tough ends. Then chop the leaves into bite sized pieces. Separate the spinach leaves and clean them by using cold water.

In a steel wok, put the oil and allow it to warm up a bit. Put the diced onions and stir for a minute. Mix in the diced ginger and garlic. Stir for 30 seconds. Then add the green chillies and let it sit for about 45 seconds. Then, add in mustard leaves and allow the leaves to cook in for 3-4 minutes. Next, add the spinach leaves and stir well for about a minute. Put the turmeric and salt and mix thoroughly. Blend the above mixture either in a blender or in a food processor. Serve the “Mustard Leaves and Spinach Chutney” either with brown rice or with “Finger Millet Scoops with Brown Rice”.

Preparation Time: 20 minutes

Serves: 4