First clean the sorrel leaves by removing them from the stems and washing them thoroughly in running water. Spread them on a clean white cloth and let them air dry for atleast a day. No need to put the leaves in hot sun.

In a thick bottomed pan, dry roast the leaves until they are completely wilted and turn dark-ish green/brown color on a low flame. Remove them on to a plate and let them cool down.

Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. Remove onto a bowl.

Meanwhile, in the same pan, heat 1 tsbp of oil. Add fenugreek and mustard seeds. As they splutter, add dried red chillies. On a low flame, fry the chillies until they turn deep red. Add the remaining salt. Remove from heat and let it cool down. Grind this into a smooth powder as well.

Remove the red chilli powdered mix into a bowl with ground sorrel leaves. Mix them both well together – if required, pulse them together in the blender. At this stage, check for salt. In a pan, heat ¼ cup of sesame/gingely oil. Once the oil is hot, remove from heat. Add garlic pods (optional). Let this completely cool down. Add it to the powdered mixture of sorrel and red chillies. Mix well.

Store in an air tight container and use dry spoon. Let the pickle rest for a couple of days before using for better taste. Serve a teaspoon of it with a cup of hot rice and sesame oil/ghee.