Ambade ki Chutney/Red Sorrel Leaves Chutney

Name: Ambade ki Chutney/Red Sorrel Leaves Chutney
Total time: 900 s
Yield: 25-30 servings
Cuisine: Indian
Ingredients: 5-6 big bunches Red Sorrel Leaves; 5-6 Garlic Cloves; 1 tbsp Tamarind or Pakki Imli; 1 tsp Salt; 1 tsp Cumin Seeds; 1 tbsp Oil; 3 Dry Red Chillies; FOR THE TEMPERING-; 3 tbsp Oil; 1/8 tsp Asafoetida or Hing; 1 tsp Cumin Seeds; 2-3 Dry Red Chillies; 1-2 sprig Curry Leaves

ZMA @zesty5

#Nov
#W1
#cookpadindia
This is a simple Chutney made with Red Sorrel Leaves. Also called as Gongura Chutney in Telugu, this is absolutely lip-smacking. It's called Ambade (Red Sorrel Leaves) ki Chutney in Hyderabad.
This can be had with a steaming hot plate of simple boiled Rice and a dollop of pure desi Ghee. It's a divine combo.
A perfect comfort food for me. It's pure ecstasy.
And the best part is that it can be made so very easily and is done almost in no time at all.
I always make it and enjoy it for a Week everytime. Stays good if refrigerated. And one more thing about it is that these leaves are available all through the Year.
That's really the best part for me. Therefore I make it as and when required. Also this one can be stored for long provided it's stored in the refrigerator. And though it might not be so much in abundance in the Summers but still it's available.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

15 minutes

25-30 servings

5-6big bunches Red Sorrel Leaves
5-6Garlic Cloves
1 tbspTamarind or Pakki Imli
1 tspSalt
1 tspCumin Seeds
1 tbspOil
3Dry Red Chillies
FOR THE TEMPERING-
3 tbspOil
1/8 tspAsafoetida or Hing
1 tspCumin Seeds
2-3Dry Red Chillies
1-2 sprigCurry Leaves

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Steps

15 minutes

1

Pluck only the Leaves and discard the stems. Wash and allow to drain. Heat Oil in a kadai. Add Cumin seeds at first. Fry them for a minute and then add Garlic cloves and Dry Red chillies both. Let them darken a bit but do not burn them. Do it on a low heat only. Now add the Red Sorrel Leaves and also a piece of Tamarind or Imli. Mix well and allow to cook for 6-7 minutes. That's it. Adjust Salt accordingly before taking it off the heat. However It can be adjusted even later on.
2

Let it cool down a bit before grinding it to a smooth paste. Now it's time to temper it now. Heat Oil. Add Asafoetida or Hing followed by the Dry Red Chillies and the Cumin Seeds. Fry all that on a low heat before adding some Curry Leaves. Now add the ground Chutney to this tempering. Give it a good mix. Take it off the heat after 2-3 minutes. That's it. The tempting Ambade ki Chutney is absolutely ready.
3

Serve it as a condiment with Ghee and Boiled Rice. It tastes heavenly. A lovely accompaniment to your everyday meals. Yum! Enjoy!

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ZMA @zesty5

on November 05, 2022 05:00

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.