Sorrel leaves Chutney
Sorrel leaves Chutney

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, sorrel leaves chutney. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sorrel leaves Chutney is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sorrel leaves Chutney is something that I have loved my entire life.

The flavorful sorrel leaves chutney which I had at my friend's place had awakened my taste buds then. The hot steamed rice coated with sorrel leaves chutney takes you to next delicious level. Red Sorrel Leaves Chutney or Gongura Pachadi is a very special condiment in India's southern state of Andra Pradesh.

To begin with this recipe, we must prepare a few ingredients. You can have sorrel leaves chutney using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sorrel leaves Chutney:
  1. Make ready 6-7 sorrel leaves/gongura leaves
  2. Take 2 tablespoons oil
  3. Prepare 10 dried red chillies
  4. Get 1 tbsp coriander seeds
  5. Get 1 tbsp cumin seeds
  6. Make ready 3-4 fenugreek seeds
  7. Get to taste Salt
  8. Prepare 6-7 garlic cloves
  9. Take 1 large size onion
  10. Prepare 2 tbsp oil
  11. Get 1/2 tsp chana dal
  12. Make ready 1/2 tsp urad dal
  13. Get 1/2 tsp cumin seeds
  14. Make ready 1/2 tsp mustard seeds
  15. Make ready 4-5 dried red chillies
  16. Take 6-7 curry leaves

It is an important part of every festive meal or feast. An ace Chutney Gongura Pachadi or Sorrel Leaves Chutney is quintessentially an authentic delicacy of Telugu cuisine & a part of many feast & festivals. Andhra pradesh, my home state is very popular for eating hot and spicy food. Coming to pickles, the most populous one's are aavakaaya (mango pickle) and gongura pachadi (red sorrel leaves chutney).

Instructions to make Sorrel leaves Chutney:
  1. Firstly, pluck all the gongura leaves, wash them and set them aside.
  2. In a wok, add about 1 tbsp oil, add the gongura leaves and green chillies and cook them for about ten minutes until they turn soft and mushy.
  3. Cook on medium flame.
  4. Once it is done cool it and add garlic cloves…Blend it in a blender into smooth paste. I used hand blender.
  5. Into it add cumin seeds, mustard seeds and let them pop up.
  6. Add dried red chillies, stir for few seconds.Add curry leaves and let them crackle.
  7. Add the tempering to the pickle. Serve hot with ghee and rice!!!

In the same pan add oil, green chillies, garlic, cumin seeds, red sorrel leaves and saute it, later transfer into same blender. A spicy chutney prepared using either red or green Sorrel leaves. Method: Separate Gongura leaves from the stem, wash and chop finely. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste.

So that is going to wrap this up with this exceptional food sorrel leaves chutney recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!