This is for Rosie and Pixie's event Putting Up. I definitely wanted to take part, only I don't make jams, jellies or preserves. When I read the fine print, it said Chutneys too. This is a huge favorite in my house, passed down from my grandmother's mother! (yeah, its an age old recipe). And as a fellow blogger said, the simplest recipes are the ones you reach for again and again.
This is a chutney made with Sorrel Leaves (in Tamil, Pulicha Keerai and in Telugu, Gongura Leaves). Though it was traditionally served with akki rotis or steamed rice, I've tried it with dosas and as a spread on bread, and its very good. It has a slight sour and spicy taste, sort of like kiwi fruit.
(photo courtesy: True Star Health)
Sorrel leaves fall under the spinach category. You can read more about them here and here. They are a little difficult to find, especially in the US, but are available from June to November in Indian stores (for the Bay Area, it is available in Namaste Plaza during the summer).
Sorrel Leaves Chutney
1 bunch (about 4 cups) Sorrel Leaves, stems discarded, finely chopped
3 cloves Garlic, crushed
3 dried Red Chillies
1 large Onion, chopped
Salt, to taste
1 tsp Mustard Seeds (for tempering)
Heat a saute pan with a teaspoon of oil (I use olive oil, but any oil you have on hand should be fine). Add the garlic, red chillies and onion and saute until onions are soft and garlic is slightly browned. Add the sorrel leaves and saute until wilted.
In a grinder, add the sauteed ingredients and pulse to a coarse paste.
In a separate pan, add about a tablespoon of oil and some mustard seeds. When the seeds start to splutter, add the ground ingredients and stir to combine. Take off the heat. Let it cool and store in an airtight container in the refrigerator. This chutney can be stored for up to 6 months in the refrigerator.