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Ambaade Ki Chutney

Ambaade Ki Chutney

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35


Serves 10

  • Red sorrel leaves 7 cups

  • Cumin seeds 1 tsp Green Chillies 2-3 Garlic cloves 3 Salt to taste Tamarind pieces 2 tbsp Bengal gram 2-3 tbsp Oil 1/4 cup Dry red chillies 4-5 Curry Leaves 1/4 cup


  • 01

    Wash the red sorrel leaves thoroughly in enough water to get rid of dirt and sand.

  • 02

    In a pan, add a tablespoon of oil. Add slit green chillies, cumin seeds, washed and cleaned dry tamarind pieces along with the red sorrel leaves.

  • 03

    Fry them all on a low heat until all the moisture is absorbed and it becomes dry. Blend this with salt and raw garlic cloves. Do not add water and if needed, add as little as possible.

  • 04

    Heat oil and add cumin seeds followed by soaked bengal gram and dry red chillies. And finally add lots of curry leaves. Add this hot tempering to the chutney.

  • 05

    Relish this tangy, delicious chutney with plain boiled rice and ghee. I must say that there is no better comfort food on earth as this. Try it to believe it.

  • 06

    A super duper comfort food of all times, this chutney in Hyderabad is a rage in Winters. Come this Season and it is made in every other home in the City. Winter is a time to celebrate with fresh green vegetables and fruits that flood the markets. This one can be stored in the refrigerator for a week and if you want to store it for a longer time, then make sure to dry the leaves thoroughly before making the chutney. This way it lasts for months and must always be kept in a refrigerator.



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