Sorrel/sour leaf chutney:
to make:
simmer 1 bunch sour leaves (without the stems/only the leaves) with enough water till soft and mushy.
Drain out excess so that it's not too sour.

Add 5 smashed shallots,
5 smashed garlic.,
2 sliced and 2 sliced dried red chillies.
Season with salt.
Stir and simmer for another couple of minutes.
Done.

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Pullichai keerai/sour leaf chutney. To make:
pluck leaves from stem (about 1 bunch), rinse and simmer with some water to soften.
Drain off the extra water.
Add 2 sliced red chillies, 4 smashed garlic, 4 smashed shallots and salt.

Simmer and lightly mash.
Stir, pour into 1/2 tbsp gingerly oil and dish out.
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#SourLeavesChutney
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