Dish

Red Sorrel Leaves Chutney

Red sorrel leaves chutney is made by cooking red sorrel leaves and onions with a blend of spices such as cumin, coriander, and red chili powder. The mixture is then blended to a smooth consistency and tempered with mustard seeds, curry leaves, and asafoetida. The result is a tangy and spicy chutney that pairs well with rice, roti, or bread. It is also a great way to add some extra nutrition to your meals as red sorrel leaves are a good source of vitamins and minerals.

Asian cuisine› Indian cuisine

Dip

Origins and history

Red sorrel leaves chutney is a popular condiment in South Indian cuisine and is often served with dosa, idli, and vada. It is believed to have originated in the state of Tamil Nadu and has since spread to other parts of India.

Dietary considerations

Vegan, vegetarian, gluten-free

Variations

Red sorrel leaves chutney can be made with different variations of spices and herbs. Some recipes call for the addition of ginger, garlic, or tamarind. Others may use different types of chili peppers or add coconut for a creamier texture.

Presentation and garnishing

Garnish the chutney with fresh cilantro or mint leaves for a pop of color. You can also add a sprinkle of roasted cumin powder or red chili flakes for extra flavor.

Tips & Tricks

To make the chutney smoother, you can strain it through a fine-mesh sieve before tempering it with the spices. This will remove any fibrous bits from the sorrel leaves and onions.

Side-dishes

Serve red sorrel leaves chutney with a side of papadum or vegetable samosas for a complete meal. It also pairs well with yogurt or raita to balance out the spiciness.

Drink pairings

Pair red sorrel leaves chutney with a refreshing glass of lassi or buttermilk to cool down the heat from the spices.

Delicious Red Sorrel Leaves Chutney recipes