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Recipe for Sorrel leaves Chutney
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
- Sorrel leaves Gongura- 1 bunch
- Split blackgram lentils- 1 tbsp
- Coriander seeds- 1 tbsp
- Salt- 2 tsp
- Green chillies- 2 nos.
- Cooking oil- 1.5 tsp
- Split blackgram lentils- 1/2 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- Few
- Garlic cloves- 3 nos.
Wash the sorrel leaves under running water and separate the leaves discarding stem. I kept the leaves immersed in water for few minutes to clean.
Next heat a pan adding lentils and coriander seeds. Roast them till they change color slightly. Add in the sorrel leaves.
Within few minutes the leaves wilt and reduce in volume. Continue roasting for few more minutes and let it cool down. Transfer it to a mixer along with salt and green chillies. Grind to paste adding little water.
Next heat a tempering pan adding oil, mustard seeds, blackgram lentils and garlic cloves. When the mustard sizzle pour it over the chutney. Tasty sorrel leaves chutney is ready to serve with steamed rice.
The sorrel leaves are very tangy, so adjust spice and salt accordingly.
The garlic tempering enhances the flavor. So do not skip it.
You can even add little coconut while grinding, it will enrich the taste too.