Sorrel Leaves and Onion Chutney

Preparation 1. Wash the sorrel leaves (3 cups) thoroughly and chop them finely. 2. In a mixing bowl, soak tamarind in warm water and extract the pulp. 3. Heat oil (¼ cup) in a pan and add mustard seeds (1 tsp), fenugreek seeds (½ tsp), cumin seeds (½ tsp), and asafoetida (¼ tsp). Let them crackle.

Cooking the Chutney 1. Add chopped onions (2) and green chilies (3) to the pan and sauté until the onions (2) turn translucent. 2. Add the chopped sorrel leaves (3 cups) and mix well. Cook for 5 minutes or until the leaves wilt. 3. Add turmeric powder (½ tsp), red chili powder (½ tsp), and salt. Mix well. 4. Add the tamarind pulp (½ cup), jaggery (½ cup), and cook until the chutney thickens. Remove from heat and let it cool.

Tempering 1. Heat oil (¼ cup) in a small pan and add mustard seeds (1 tsp), cumin seeds (½ tsp), asafoetida (¼ tsp), and curry leaves (5-6). Let them splutter. 2. Pour the tempering over the prepared chutney and mix well.