Amaranth/Dantina Soppu Chutney

Amaranth greens, also called the Chinese spinach is a common leafy vegetable available in India. It's popularly known as dantina soppu or harive soppu in Kannada and is more commonly used in South Indian cuisine. They come in two varieties, the green leaves and the reddish tint leaves. Amaranth leaves are coarser and denser than spinach and fenugreek leaves when cooked.

There aren't many recipes that I make with amaranth leaves, neither do I get them home as often as spinach or fenugreek leaves. If you have any recipe for these leaves, do share with me. I am always on the lookout for new recipes which make our lunch different from the usual. My recipe here is using the red amaranth leaves.

These leaves are an excellent source of vitamins and minerals, however due to considerably higher content of oxalic acid in them, it interferes in the absorption of calcium and zinc in the body. Hence, it is also suggested that people with kidney disorders, gout or arthritis, should consume it in smaller quantities. Reheating of cooked amaranth greens is also discouraged, due to nitrate conversion in the leaves. One of the best methods to consume these leaves without having to recook them is in form of this chutney and we love it this way.

This Chutney is very simple and takes a matter of hardly few minutes to prepare. It is extremely tasty and easy to make. What's best is it requires no coconut, hence reducing your job too!

Amaranth/Dantina Soppu Chutney

INGREDIENTS:

1 bunch Amaranth leaves
3 green chillies
2 tsp tamarind pulp
1/2 tsp jaggery (optional)
Salt to taste
1 tsp oil

Seasoning:

1 tsp oil
Mustard seeds-1 tsp
Urad dal- 2 tsp
Red chillies- 2-3
Hing-a pinch

DIRECTIONS

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 (optional) 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. I love the aromas that rise from the seasoning, they are heavenly! Add this seasoning to the chutney and mix well. Serve with hot rice or rotis.
Another variation to this chutney is to exclude urad dal and add crushed garlic cloves instead to the seasoning. They add a lot of flavor and health factor. The oil that is released from the red chillies while frying them for seasoning adds an amazing aroma to this dish, making this chutney extremely tasty and flavorsome. This tangy amaranth chutney not only tastes yummy, but goes very well with hot rice, rotis or even dosa.