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Sorrel Leaves Chutney

18 Aug

Gongura Tomato Pachadi.

Sorrel Leaves / Gongura Pickle is well known in Andhra. But this is a fresh chutney made from sorrel leaves. Sorrel leaves are cooked along with chopped tomato and green chiles in little bit of oil. Then they are ground into fine paste and the ground chutney is fried in tempered oil for few seconds.
Makes: around 3/4th Cup of Sorrel Leaves Chutney


Sorrel Leaves 1 1/2 Cups Packed
Tomato 1 large
Green Chiles 2
Turmeric Powder a pinch
Salt to taste
Oil 1 tsp


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Asafoetida a big pinch
Oil 1 tsp

Method of preparation:

Pluck the sorrel leaves from the stalks.
Wash thoroughly and roughly chop the sorrel leaves.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the tomato.

Heat oil in a pan, add chopped sorrel leaves and fry till they wilt.
Then stir in green chiles and chopped tomato.
Once tomato becomes soft, remove and cool to room temperature.
Grind the cooked sorrel leaves mixture into smooth paste using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add the ground sorrel leaves mixture and fry for a minute.
Cool the chutney to room temperature and store tight in a refrigerator.
Serve sorrel leaves chutney with rice or idly or dosa etc…
Notes:Make sure to adjust tomato and green chiles according to the sourness of the sorrel leaves.

Suggestions: If the chutney is too sour, cook another tomato and grind it along with the sorrel leaves chutney. You can also grind some cloves with the chutney.
Variations: Sorrel Leaves Dal, Simple Sorrel Leaves Pickle, Traditional Sorrel Leaves Pickle.
Other Names:Sorrel Leaves Tomato Chutney.