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?
Sorrel leaves Chutney | Gongura Chutney Recipe
Ingredients
- Sorrel leaves Gongura- 1 bunch
- Split blackgram lentils- 1 tbsp
- Coriander seeds- 1 tbsp
- Salt- 2 tsp
- Green chillies- 2 nos.
To temper
- Cooking oil- 1.5 tsp
- Split blackgram lentils- 1/2 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- Few
- Garlic cloves- 3 nos.
Instructions
Method
- 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.
Notes
- 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.
Thank you dear, this is the recipeI am waiting for. Can we add red chillies
Of course, you can add red chillies.