Few days ago, I happen to buy a big bunch of tangy, star shaped greens from my vegetable vendor. Though these greens made appearance in my kitchen for the first time, the warmth of it’s taste is still in my mind. The flavorful sorrel leaves chutney which I had at my friend’s place had awakened my taste buds then. Now the moment I saw fresh leaves in the market, those memories flushed out. So chutney magic recreated with all the enthusiasm and energy. I am happy, you would be happy, our blenders would be happy too.
The hot steamed rice coated with sorrel leaves chutney takes you to next delicious level. That is Shout from the Rooftops: which is what I am doing right now. Except my roof top is like a corner of the internet and my shouting is more like fingers flying across keyboard. But we’re relishing this at the moment.
It took me a while to hook up with a perfect recipe because the leaves being very tangy, the spices should be appropriate. Like, the salt and green chillies should balance tang so that it pairs well with plain rice. The recipe is too much adaptable I must say. Because the leaves wilt and shrink so much that quantity of chutney wouldn’t be as per your expectation. So you can add little fresh coconut while grinding in order to increase the quantity. I loved the garlic tempering for it’s flavor. How about you?