Ganike Soppina Chutney, also known as Amaranth leaves chutney, is a popular Indian chutney made with Amaranth leaves, also known as Ganike Soppina in Kannada, and a variety of spices. It is often served as a side dish or a dip with Indian meals like dosa, idli, and vada. Here is a recipe you can use to make Ganike Soppina Chutney at home:

 Ganike Soppina Chutney, also known as Amaranth leaves chutney, is a popular Indian chutney made with Amaranth leaves, also known as Ganike Soppina in Kannada, and a variety of spices. It is often served as a side dish or a dip with Indian meals like dosa, idli, and vada. Here is a recipe you can use to make Ganike Soppina Chutney at home:

Ingredients:

  • 2 cups Amaranth leaves (Ganike Soppina)
  • 1/2 cup grated coconut
  • 2-3 dried red chilies
  • 1/4 cup chopped onion
  • 2 tbsp chopped coriander leaves
  • 2 tsp chopped ginger
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp oil
  • Salt to taste

Instructions:

  1. In a pan, dry roast chana dal, red chili, mustard seeds, urad dal, chana dal, and cumin seeds.
  2. Once it cools down, grind it with cooked amaranth leaves, ginger, onion, coconut, salt, and coriander leaves to a fine paste.
  3. Heat oil in a pan, add the mustard seeds, once they start spluttering, add the chutney and sauté for 2-3 minutes.
  4. The chutney is now ready to serve, use it as a side with idli,dosa or vada.

Your Ganike Soppina Chutney is now ready to be served. This dish is a perfect combination of spicy, tangy and sweet flavor, and it is rich in vitamins and minerals. Amaranth leaves are known for their high nutritional value and it is a great way to consume them. You can adjust the amount of chilies as per your preference to make it more delicious. It can be stored in an airtight container for up to a week in the refrigerator.

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