Gongura (Sorrel) Pickle

Sorrel/Gongura leaves - 2 cups
Red chillies - 15 (as per your spice levels)
urad dal - 2 tbsps
cumin seeds - 1/4 tbsp
coriander seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Red chilli flakes - 1/4 tbsp for tempering
fenugreek seeds - 1/4 tbsp
Garlic pods - 3
Salt to taste
tamarind - 2 tbsp
curry leaves- 5
Tamarind pulp - 1/2 tbsp, if you need extra tangy taste to the chutney
  1. In a pan add oil and when it is hot, add red chillies, urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min
  2. Now remove all the ingredients from oil and let them cool
  3. To the oil add sorrel leaves and fry till the water evaporates (Sorrel leaves give out lot of water)
  4. In the mixie jar, grind 2 garlic pods and salt coarsely. 
  5. Add all the above fried ingredients except sorrel leaves and grind coarsely 
  6. Lastly add sorrel leaves and tamarind pulp and grind coarsely
  7. Transfer the chutney from the mixie jar into a dish
  8. In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add this to the chutney and mix well
  9. Stays fresh for 3 weeks
Not to mention, this chutney tastes heavenly! Goes well with hot white rice, roti, with muddapappu & white rice, with white rice and tomato dal

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