Home / Recipes / Ambaade Ki Chutney-My way(Red Sorrel Leaves Chutney)

Photo of Ambaade Ki Chutney-My way(Red Sorrel Leaves Chutney) by Zeenath Muhammad Amaanullah at BetterButter
105
7
5.0(2)
0

Ambaade Ki Chutney-My way(Red Sorrel Leaves Chutney)

Jun-14-2017
Zeenath Muhammad Amaanullah
15 minutes
Prep Time
15 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Ambaade Ki Chutney-My way(Red Sorrel Leaves Chutney) RECIPE

This is my way of making a quick and easy Chutney. I had made it simple for everyone to follow. Hence i named it my way. This can be conveniently made to suit one's palate. As it is, Red Sorrel is considered a delight for the vegetarians and also those who loves sour taste and enjoys eating Pickles and Chutneys, Trust me folks, it tastes just out of this World. Do check it out people. I bet you will love it.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Himachal
  • Simmering
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 10

  1. Red Sorrel Leaves or Ambaade Ki Bhaaji 8 bunches
  2. Kashmiri red Chilli powder 2 tsp
  3. Salt to taste
  4. Turmeric powder 1 tsp
  5. Oil 1/4 cup
  6. curry leaves 10
  7. Ripe Tomatoes medium ones 2
  8. cumin seeds 1 tbsp
  9. Dry red chillies 3-4
  10. Ginger garlic paste 1 tbsp
  11. Green chillies whole 3 (optional)

Instructions

  1. Pluck only the leaves from the bunches and rinse thoroughly in enough water to get rid of dirt and sand. When you pluck leaves from the bunches, you will be left with only three fourths of it because one fourth will be stale and rotten leaves. That is why I have mentioned about 8 bunches. You can store this for a month in the refrigerator and relish it's awesome taste.
  2. Heat oil and add Cumin seeds and Curry leaves. Fry for a minute and then add Dry red chillies and Ginger garlic paste.
  3. Fry for a minute more and then add chopped tomatoes, Turmeric and Red chilli powders. Cover and cook until mushy and soft.
  4. Now add cleaned and well drained Red Sorrel Leaves to the pan. Add Salt at this point according to your preference. Mix well and cook on a low heat for about 15 minutes or until the water dries up. It is important to drain properly after you wash the leaves. It tends to leave a lot of water in the pan otherwise. If needed, increase the heat and keep stirring at regular intervals until oil is seen on the top.
  5. It gets done very quickly and is a lovely instantly done Chutney. In Winters this is a must have one when this leafy vegetable is available aplenty.
  6. Enjoy it with Ghee and plain boiled rice. You will want more of it. That's for sure. Happy Cooking People!

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Yasmeen Ahmed
Jun-26-2017
Yasmeen Ahmed   Jun-26-2017

Kashmiri cuisine huh ???!!! :heart::heart::heart::heart::heart::heart::kissing_heart::kissing_heart::kissing_heart::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes:

Tanya Chauhan
Jun-15-2017
Tanya Chauhan   Jun-15-2017

Awesome...

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE