Spicy Sorrel Leaves Chutney

Gongura Pachadi.

This is a fresh chutney made from sorrel leaves / gongura. Sorrel leaves are fried along with green chiles in oil till cooked. Then they are ground into fine paste before tempering with spices. Serve spicy sorrel leaves chutney garnished with finely chopped onion.
Makes: around 3/4th Cup of Sorrel Leaves Chutney

Ingredients:

Sorrel Leaves 1 1/2 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a pinch
Onion 1 Small
Salt to taste
Oil 1 tsp

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 4
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.
Peel and finely chop the onion.

Heat oil in a pan, add chopped sorrel leaves and green chiles.
Fry the sorrel leaves till they wilt and season with salt.
Cook covered if the sorrel leaves are not quite soft which requires lot of cooking.

Remove the leaves from heat and cool to room temperature.
Grind the cooked sorrel leaves mixture into smooth paste using a 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 garnished with chopped onion over plain steamed rice or idly or dosa etc…
Notes: Make sure to cook the sorrel leaves well.

Suggestions: Adjust the spice according to the sourness of the sorrel leaves with green chiles.
Variations: You can also grind some fresh garlic with the chutney.
Other Names: Spicy Sorrel Leaves Chutney, Gongura Pachadi.

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Tamarind Pickle Chutney

Chintakaya Ullipaya Pachadi.

Traditional tamarind pickle which is a preserved tamarind pickle is used to make this chutney. Finely chopped onion, green chiles, spring onions, cilantro etc. are added to the tamarind pickle. Finally the pickle is tempered with south Indian spices and dals to enhance the flavor.
Makes: around 3/4 Cup of Chintakaya Ullipaya Pachadi.

Ingredients:

Traditional Tamarind Pickle 1/2 Cup
Onion 1 Small
Green Chile 1 – 2
Salt a Pinch

Talimpu:

Chana Dal 1/8 tsp
Urad Dal 1/8 tsp
Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Remove stem, wash and chop the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When chand dal changes color, add the tamarind pickle and remove from heat.
Remove the pickle onto a bowl.
Add the chopped onion, green chiles and salt.
Mix thoroughly and erve tamarind pickle chutney with idly, dosa or with any deep fried snacks.
Notes: Chutney can be stored tight in a refrigerator for upto a week.

Suggestions: If the pickle is too spicy, stir in more tamarind pickle.
Variations: Also add chopped spring onions and cilantro to the chutney if you wish.
Other Names: Tamarind Pickle Chutney, Chintakaya Ullipaya Pachadi.

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