As promised, I am sharing with you a recipe to make a chutney using the boiled and softened sorrel after it would have been cooked to extract the juice to make last week’s Sorrel Liqueur. You can also use the cooked sorrel that you would have drained to make sorrel drink.
This chutney can be used as a spread for sandwiches; a preserve served with pâté, cheese boards or with roast meats. Works great with baked ham.
INGREDIENTS
- Boiled sorrel petals
- ½ cup orange juice
- ½ cup sugar
- 1 ½ teaspoons grated fresh ginger
- 1 teaspoon Amchar masala
- ¾ teaspoon fine table salt
- Minced hot pepper to taste
- 1/8 teaspoon (a pinch) ground cloves
DIRECTIONS
- Add all the ingredients to a pot and place over medium heat. Stir to mix well and dissolve sugar. Bring to a slow boil. Reduce heat to low and cook for 20 minutes.
- Transfer to a food processor or blender and puree until smooth. Cool completely before filling sterilized glass bottle/jar, cover tightly and store in the refrigerator.
NOTES
- The above ingredients are for using 1 pound of the fresh sorrel petals, boiled. Half the ingredients if using ½ pound of petals, boiled.
- The chutney should be made at least 1 day before serving so that the flavours can meld. If using the day after it has been made, no need to refrigerate, it can stay at room temperature for 2 full days. Refrigerate leftovers in an airtight container and it can last for months.
- If you don’t have Amchar masala, then use a masala blend that is best suited for making achar.
