Recipe
Red Sorrel Leaves Chutney
Tangy Twist Chutney: A Burst of Flavor with Red Sorrel Leaves
4.4 out of 5
This authentic Indian recipe for Red Sorrel Leaves Chutney is a delightful blend of tangy, spicy, and aromatic flavors. It is a versatile condiment that can be enjoyed with various Indian dishes or used as a dip or spread.
Metadata
Preparation time
10 minutes
Cooking time
N/A
Total time
40 minutes (including chilling time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 cups (60g) fresh red sorrel leaves 2 cups (60g) fresh red sorrel leaves
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2-3 green chilies, chopped 2-3 green chilies, chopped
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1 tablespoon roasted cumin seeds 1 tablespoon roasted cumin seeds
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1 tablespoon grated coconut 1 tablespoon grated coconut
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 teaspoon salt 1 teaspoon salt
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1 teaspoon sugar 1 teaspoon sugar
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Water, as needed Water, as needed
Nutrition
- Calories (kcal / KJ): 30 kcal / 126 KJ
- Fat (total, saturated): 1g, 0g
- Carbohydrates (total, sugars): 5g, 2g
- Protein: 1g
- Fiber: 2g
- Salt: 1g
Preparation
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1.Wash the red sorrel leaves thoroughly and remove any tough stems.
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2.In a blender, combine the red sorrel leaves, green chilies, roasted cumin seeds, grated coconut, lemon juice, salt, and sugar.
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3.Blend the ingredients until you achieve a smooth consistency, adding water as needed to adjust the thickness.
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4.Taste and adjust the seasoning according to your preference.
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5.Transfer the chutney to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
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6.Serve chilled and enjoy with your favorite Indian dishes or as a dip or spread.
Treat your ingredients with care...
- Red Sorrel Leaves — Make sure to remove any tough stems before using them in the chutney.
- Green Chilies — Adjust the quantity according to your spice preference. Remove the seeds for a milder flavor.
- Roasted Cumin Seeds — Dry roast the cumin seeds in a pan over low heat until fragrant before using them in the chutney.
Tips & Tricks
- For a spicier chutney, add more green chilies.
- Adjust the consistency of the chutney by adding more or less water.
- Store the chutney in an airtight container in the refrigerator for up to a week.
- Experiment with different herbs and spices to customize the flavor of the chutney.
- Serve the chutney as a condiment alongside Indian snacks or as a spread on sandwiches.
Serving advice
Serve the Red Sorrel Leaves Chutney chilled in a small bowl or as a dollop on the side of a plate. It pairs well with dosas, idlis, samosas, pakoras, or any other Indian snacks. It can also be used as a spread on sandwiches or wraps for an extra burst of flavor.
Presentation advice
To enhance the presentation, garnish the chutney with a sprinkle of roasted cumin seeds or a few fresh red sorrel leaves. Serve it in a vibrant-colored bowl to highlight the vibrant green color of the chutney.
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