Siru keerai Chutney | Tropical Amaranthus Chutney

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For the final day of the BM Edition 8, I thought I should post this chutney that Athamma makes with the Amaranthus or Siru Keerai as we call it. Mostly we make it as pappu or stir fry. For a change she wanted to make it as a chutney. It went well with steaming Rice.
The last two weeks was wonderful with me trying out new condiments. And for the mela I am sure I am going to get loads of them which will be great add on to our regular meal. 
I hope you enjoyed these two weeks of marathon. Let’s check this simple recipe.

Ingredients Needed:

Siru Keerai / Amaranthus – 1 bunch
Onions – 1 medium
Tomatoes – 1 medium
Green chilies – 2 -3 medium
Garlic – 3 cloves
Turmeric a pinch
Salt to taste
Oil – 2 tsp

How to make Siru Keerai Chutney

Wash and chop the leaves fine.

Heat a pan with oil, saute the onions till brown. the add the washed green leaves, add green chilies, chopped tomatoes salt and turmeric powder. Cover with lid and cook till the leaves are cooked.

Check in between to make sure all the moisture is evaporated.

Remove and allow to cool.

Then grind this in the mixer with garlic.
Serve with Rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#8

Siru keerai Chutney | Tropical Amaranthus Chutney

Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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