Ingredients

• 250 g - gongura or sorrel leaves (washed, drained and dried on a clean cloth under shade)
• 10 - red chilli
• 1 tsp - jeera
• 1 tbsp - dhania seeds
• 10 - garlic cloves
• salt
• 2 tbsp - oil
• 1 tsp - thick tamarind paste (optional)

How to Make Gongura (sorrel) chutney

• Heat 2 tsp of oil, fry jeera, dhania seeds first.
• Then add red chilli and garlic and keep the mixture aside.
• Pour remaining oil in the same pan, add gongura leaves.
• Fry till the leaves become soft and there is a change in colour.
• It almost forms into a lump.
• Add this to the mixer to form a powder.
• Add tamarind paste and salt, run mixie for 2 minutes (stopping every few secs) till we get a fine paste.
• Remove the chutney into a bowl.
• Tempering is not required.
• Serve with hot plain rice with a spoonful of desi ghee.