Chukka Aaku Pachadi | How to make Chukka Aaku Chutney

Chukka Aaku Chutney - Indian Mini Thali

Chukka Aaku Pachadi is a chutney made with Indian Sorrel or Ambat Chukka that can be served with rice.

Chukka Aaku is also called as Ambat Chukka or Indian Sorrel. I am not sure exactly about the Indian name. However, it is slightly sour in taste and makes a wonderful greens for making chutney or pachadi.

When we recently got this, Amma also made a kura with this, which was a hit, then she decided to make this pachadi, which tasted so good with steamed rice and ghee. I had clicked a hurried one with my phone, these days it has become real hard to setup the photo shoot for an elaborate one.

Anyway you have access to these greens, you must try this version.

Chukka Aaku Chutney - Indian Mini Thali  PIN This for Later!Chukka Aaku Pachadi

Chukka Aaku Pachadi | How to make Chukka Aaku Chutney

Ingredients Needed:

  • 1 cup – Chukka Aaku
  • 1 – Onions
  • 3 to 4 – Garlic Cloves
  • 2 to 3 – Green Chilies
  • Salt to taste
  • 1 tsp – Cooking Oil
  • 1 inch – Tamarind

How to make the Pachadi:

  • Wash and chop the greens fine.
  • Heat a pan with cooking oil, saute the onions, garlic, green chillies and green leaves.
  • Transfer to a plate, add the tamarind and allow it to cool.
  • Grind to a fine paste.
  • Serve this with Steamed Rice and Ghee.

Notes:

You can temper this again with curry leaves and mustard, however the chutney was delicious as such.

Chukka Aaku Chutney

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Chukka Aaku Pachadi | How to make Chukka Aaku Chutney
Chukka Aaku Pachadi is a chutney made with Indian Sorrel or Ambat Chukka that can be served with rice.
Chukka Aaku Chutney - Indian Mini Thali
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Prep Time 5 Minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 10 minutes
Servings
Ingredients
Chukka Aaku Chutney - Indian Mini Thali
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and chop the greens fine.
  2. Heat a pan with cooking oil, saute the onions, garlic, green chillies and green leaves.
  3. Transfer to a plate, add the tamarind and allow it to cool.
  4. Grind to a fine paste.
  5. Serve this with Steamed Rice and Ghee.
Recipe Notes

You can temper this again with curry leaves and mustard, however the chutney was delicious as such.

This is part of July Week 4, Cooking from Cookbook Challenge Group.

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4 comments

  1. This is the first time I’m hearing about this veggie. After searching on goggle, came to know that it is some khatti palak. I’m just wondering how many different types of veggies are there in India only about which we are clueless. I,’m sure this chutney must have tasted good

  2. I still use my camera as my phone is not “smart” 😉 Any way you picture it this is a beautiful recipe. I am growing gongura this year – do you think it would work?

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