Appearance

Green Sorrel leaves are small to medium-sized (3-6 inches), and light to dark but bright green colour. They are lance-shaped with a slightly broader base and a narrow tip. They are smooth to the touch and have a firm yet tender stem.

Taste

Ambat Chukka has a distinctly citrusy, sour/tangy taste, giving it a unique flavour profile.

Availability

Though it is available throughout the year, summer is the time when it is readily available in the local markets of Mumbai.

How to purchase and store?

While purchasing sorrel, it is essential to buy bunches with smaller yet firmer green leaves. They should not be discoloured or wilted, or have black/white spots. Also, note that the flavour profile slightly varies based on how tender or old the leaves are.

This leafy vegetable has a short shelf life due to its high moisture content; hence, it is best consumed fresh but can last in the fridge for up to 2-3 days.

Pro tip: Avoid washing the bunch before storing it in the fridge. Wrap it in a paper towel or muslin. Place it in the vegetable box or the door.

In case, you need to store it for a longer duration, blanch, puree and store it in the freeezer. Use as needed

Nutrition Benefits

This leafy green is a rich source of fibre, vitamins A, and C, and many other micronutrients such as calcium, potassium and magnesium, making it great for the gut, skin, weight loss, etc. On the other hand, consuming it mindfully is important due to its high oxalic acid content.

It is also known for stimulating hunger, improving digestion, liver detoxification, and improving skin health. Some studies have found it rich in antioxidants such as quercetin and flavonoids. It also has anti-inflammatory, anti-diabetic, hepatoprotective and antimicrobial properties too.

Culinary uses

Sorrel has a very versatile culinary usage. You can consume it raw or cooked and here are some ways to consume it-

• Salads: Using tender leaves in tossed salads is a great way to add some flavour punch.
• Soups: Adding tender leaves to broths and soups adds the subtle citrusy notes.
• Dips and chutneys: Grind the leaves into pachadis, chutneys or dry podis to lift the meal.
• Ambat Chukka Dal: A Maharashtrian staple made with ambat chukka, tur dal, and seasonings.
• Khatta Bhaji: Combined with besan or chana dal these greens can be turned into gravies.
• Egg-based dishes: Add it to egg-based dishes for the perfect flavour kick.
• Fish/Meat-based dishes: It’s used as a marinade or even to prepare dishes like beef chukka or fish chukka

Culinary tip: Avoid cooking it in iron or cast-iron vessels. Most importantly, avoid overcooking it.

Safety Note

While ambat chukka can be consumed by everyone, it is best avoided by those with kidney stones, high uric acid or gout, or chronic gut health issues. It should be consumed cautiously by those who are pregnant or breastfeeding.

Conclusion

While ambat chukka adds a beautiful flavour to dishes and has many health benefits, consuming it cautiously is important. Its high oxalate content is a major red flag especially for those with kidney and gut issues.

Remember, moderation and variety in diet is always recommended.