Home Recipes Articles Contact Us

Sorrel Leaves Chili Pickle

4 from 2 votes

Sorrel leaves (Gongura) and chilies is always a yummy combination for spicy food lovers. Its a 'double the nutrition' combo! Chilies are a rich source of vitamin C, beta-carotene and folic acid. They are good for brain, heart and lungs. It acts as an antibiotic too. Sorrel leaves are known for their essential nutrients (Vitamin C, Potassium, Phosphorus, Calcium & Magnesium). It further aids in digestion and is used to treat liver and skin problems. It is supposed to be good for eyesight due to the presence of Vitamin A. Sorrel Leaves Chili pickle is cooked using Red Sorrel Leaves, Green chilies and dry Red chilies. Enjoy this with hot rice/chapathi/idli/dosa, it makes a good accompaniment.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Recipe CategoryVegetarian
Served AsBreakfast, Dinner, Lunch
CuisineSouth Indian
Servings 10


  • 4 cup tightly packed Sorrel leaves
  • 6 Green chilies
  • 3 Red chilies dried
  • 2 tbsp coriander seeds
  • ½ tsp pepper corns
  • 1 tsp cumin seeds
  • 15 Garlic Pods
  • 15 Onion shallots
  • 3 tbsp Gingelly oil
  • Salt
  • Tempering: 4 tbsp Gingelly oil
  • 3 Red Chilies dried
  • 1 ½ tsp Chana Dal
  • 1 ½ tsp urad dal
  • ½ tsp mustard seeds
  • 1 tsp crushed coriander seeds
  • Asafoetida - 1 pinch
  • 1/8 tsp fenugreek powder Roast few fenugreek seeds until golden brown, cool and grind to a fine powder


  • Clean and wash well the sorrel leaves.
  • In a heavy bottom kadai, heat 3 tbsp oil.
  • In medium flame, Saute coriander seeds, green chilies, red chilies, garlic, onion shallots and add the sorrel leaves.
  • Saute the whole mixture until it turns mushy / the water of the leaves is absorbed and the mixture turns dry and soft.
  • Allow it to cool completely, add salt and grind to a paste without adding water.
  • In another heavy bottom kadai, heat 4 tbsp oil
  • Allow mustard seeds to splutter, fry the chana dal and urad dal until light brown.
  • Add the Red chilies, a pinch of asafoetida followed by crushed coriander seeds.
  • Add the Sorrel leaves paste and cook until oil leaves the side of the vessel. (approximately 3-5 minutes)
  • Finally mix the fenugreek powder and turn off the flame.
  • Allow it to cool completely, and store it in an airtight container preferably glass container.
  • Serve it with rice / chapathi / idli / dosa.


Do not skip coriander seeds and gingelly oil as these ingredients balances the leaves’ & chilies property of producing heat in the body.
Preparation time is excluded of plucking the sorrel leaves activity.
It is always advised to cook sorrel leaves in non reactive metal pans. (unlike aluminium and iron).
Adjust the spice according to your taste.

Please appreciate the author by voting!

4 from 2 votes

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

Featured Recipes

Featured Articles

Leave a Reply