OXAlis Chutney – Huli Soppu Chutney


4 cups – Oxalis leaves,Cleaned, washed
6 to 7 nos – Garlic cloves
4 to 5 nos – Green chillies 
1/2 cup – grated dry coconut or dessecated coconut
1 tsp – Black pepper 
1 tbsp + 1tsp – clarified butter/ghee
1 tsp – Mustard seedsSalt to taste
Salt to taste
In a deep pan heat 1tbsp ghee. Fry the leaves till they turn brown and reduce in quantity to 1/2 a cup. It will take just a minute. Transfer this to a blender. In the same kadhai roast the green chillies, pepper, 4 garlic pods, salt and dry coconut till the coconut turns golden brown. Add this to the blender too. Grind this mixture into a smooth paste adding minimum water.

In the same pan heat the left over ghee, add mustards seeds and sliced garlic and let it turn gold. Add the ground paste to it. I add water to the mixer, close the cap, shake it well and add that water to the chutney too. So that i do not waste any bit of the chutney. Let the chutney cook for 3 to 4 minutes or till the oil seperates.*Oxalis leaves are extremely tangy and hence check the tasteof the chutney while cooking to adjust it according to your liking. 

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