Basale chutney / Malabar Spinach chutney:

Malabar spinach is commonly known as Basale in our coastal area. It is a common creeping vein in the backyard of every household.

Its leaf is very rich in iron, fibre, antioxidants and vitamins and low in calorie. This chutney that I prepare is very delicious and finger licking good!! One can enjoy this as a side dish with hot rice or roti. Here I have used bird eye chilles which is commonly known as gandhari chillies. These are tiny, very hot chillies of our region.

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Basale leaves – 1 bowl (chopped)

Onion – 1 (chopped)

Garlic cloves – 4

Green chillies or bird eye chillies – 2 (as required)


Jaggery – 1tsp

Tamarind – ½ tsp

Oil – 1 tbl sp

Seasoning: Oil – 1 Tsp, mustard – ½ tsp, cumin – ¼ tsp and curry leaves.


  • Take little oil in a pan, add chillies, chopped onions,garlic and fry for a while.
  • When onion becomes light brown, add chopped basale leaves and fry until it wilts.

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  • Add salt, jaggery, tamarind and cook for a while.
  • When it is done, switch off the gas.
  • Cool the mixture and grind this into smooth paste. If required add very little water.

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  • Season with oil, mustard, cumin and curry leaves.

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