Ingredients:

250gms – gongura or sorrel leaves (washed, drained & dried on a clean cloth under shade)
10 – red chilli
1tsp – jeera
1tbsp – dhania seeds
10 – garlic cloves
salt
2 tbsp – oil
1tsp – thick tamarind paste (optional)

Method:

1.Heat 2tsp of oil, fry jeera, dhania seeds first
2.Then add red chilli & garlic, remove & powder
3.Keep it aside
4.Pour remaining oil in the same pan, add gongura leaves
5.Fry till the leaves become soft & change in colour
6.It almost forms into a lump
7.Add this to mixer (with powder)
8.Add tamarind paste & salt, run mixie for 2min (stopping in between every few sec) till we get a fine paste
9.Remove the chutney into a bowl
10.Tempering is not required
11.Serve with hot plain rice (with a spoonful of desi ghee).
12.Can be preserved & used for a week to 10 days if kept in fridge.