Sorrel Chutney

Clean the sorrel leaves and allow them to dry completely.

Take oil in a deep bottomed pan and heat. Add the sorrel leaves, green chillies and ginger pieces and fry until the contents turn dark brown. 3)After cooling, grind them into a rough(not too smooth)paste.

To the frying pan add 2 tbsp of oil and heat. Splutter the mustard seeds, add hing and garlic bulbs, whole red chillies, coriander powder and finally the curry leaves and saute.

Add these sauted ingredients and salt to the roughly ground paste and mix well.

If stored properly, it lasts for a week.