Red Sorrel Leaves Chutney with a Eurasian Twist

Ingredients

In this Eurasian adaptation, the traditional Indian Red Sorrel Leaves Chutney is enhanced with the unique flavors of Singapore and Malaysia. The recipe incorporates local spices and ingredients commonly found in Eurasian cuisine, resulting in a fusion of flavors that is both familiar and exciting. We alse have the original recipe for Red Sorrel Leaves Chutney, so you can check it out.

• 2 cups (60g) fresh red sorrel leaves 2 cups (60g) fresh red sorrel leaves
• 1 small onion, chopped 1 small onion, chopped
• 2 cloves garlic 2 cloves garlic
• 1-inch piece ginger, peeled 1-inch piece ginger, peeled
• 2 red chilies, deseeded 2 red chilies, deseeded
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Wash the red sorrel leaves thoroughly and remove any tough stems.
2. 2.
   In a blender or food processor, combine the red sorrel leaves, onion, garlic, ginger, red chilies, tamarind paste, palm sugar, ground coriander, ground cumin, turmeric powder, and salt. Blend until smooth.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the blended mixture and cook for 10-15 minutes, stirring occasionally, until the chutney thickens and the raw smell disappears.
4. 4.
   Remove from heat and let the chutney cool before transferring it to a jar or serving dish.
5. 5.
   The chutney can be stored in the refrigerator for up to a week.

Treat your ingredients with care...

• Red Sorrel Leaves — Ensure that the leaves are fresh and vibrant in color. Remove any tough stems before using.
• Tamarind Paste — Use ready-made tamarind paste or soak tamarind pulp in warm water and extract the juice.

Tips & Tricks

• Adjust the spiciness by adding more or fewer red chilies according to your preference.
• For a sweeter chutney, increase the amount of palm sugar.
• Serve the chutney alongside grilled meats, roasted vegetables, or as a spread in sandwiches and wraps.
• Experiment with different herbs and spices to customize the flavor profile of the chutney.
• Make a larger batch of the chutney and store it in small jars to give as homemade gifts.

Serving advice

Serve the Eurasian Red Sorrel Leaves Chutney as a condiment alongside your favorite Eurasian dishes. It pairs well with rice, curries, grilled meats, and even as a dip for crispy snacks.

Presentation advice

Transfer the chutney to a small serving bowl or jar, garnish with a sprig of fresh red sorrel leaves, and place it on a platter with other Eurasian dishes for a visually appealing presentation.