Manathakkali Keerai Chutney | Black Nightshade Leaves Chutney
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a healthy, vegan and nutritious chutney / dip prepared from black night shade leaves, flower and fruit.
Recipe type: chutney
Cuisine: south indian, tamilnadu
Serves: 3
  • 1 bunch manathakkali keerai / black nightshade - cleaned and washed
  • 5-6 pearl onion / sambar vengayam
  • dry red chili - according to your need
  • 3-4 garlic flakes
  • 1 stick curry leaves
  • small marble sized tamarind ball
  • ¼ cup coconut - grated
  • 1 tsp urad dal / ultham paruppu / split bengal gram
  • 1 tsp channa dal / kadala paruppu / split benal gram
  • asfotida / hing - a pinch
  • salt to taste
  • 1 tsp mustard seeds
  • 1 tbsp water
  1. Heat 2 tsp gingelly oil in a kadai or pan. Temper mustard seeds, curry leaves, urad dal, channa dal, red chilies and asofeotida.
  2. Add pearl onions, garlic flakes and tamarind. Saute a while. Now, add coconut and cook for few minutes. Finally, add washed manathakkali keerai and cook till raw smell goes off and there is no moisture left in keerai. Switch off the flame and allow the ingredients to cool.
  3. Grind using a mixer to smooth paste adding salt and water is using. Transfer to a bowl and serve with rice, idli or dosa.
Recipe by Jopreetskitchen at