Ingredients :Sorrel Spinach / Green Sorrel Leaves : 4 small bunches
Coriander Seeds : 1 tsp
Urad Dal : 1 tsp
Fenugreek Seeds : 4
Onion : 1 small
Turmeric : 1/4 tsp
Tamarind : very small piece
Whole Red Chillies : 5
Salt to taste
Oil : 2 tsp
For seasoning :
Mustard Seeds : 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal : 1/2 tsp
Whole Red Chilli : 1
Method :
Soak the tamarind in water for few minutes and set aside. Heat one teaspoon of oil in a pan. Add and fry the coriander seeds, urad dal and fenugreek seeds to brown color. Now add the red chillies and fry for few seconds. Take it from the pan and allow it to cool. Wash and chop the sorrel spinach and set aside. Heat one teaspoon of oil in a pan and add the chopped sorrel spinach and turmeric to it and cook for 5 minutes. Turn off the flame and let it cool completely. Peel and chop the onion into small pieces and set aside. Grind the roasted spices into fine powder. Then add the soaked tamarind, sorrel spinach, salt and chopped onion to it and grind for a few seconds. Transfer the chutney into a cup and set aside. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop tossing, add the red chilli and fry for a few seconds. Add this seasoning to the chutney and mix well.
Other Names : Ambat Chukka Chutney, Khatti Palak Chutney, Khatta Palak Chutney, Chukka Koora Pachadi
