Wash the sorrel and remove the sepals. Note: Cutting around the seed at the bottom makes it easier and safer to remove the sepals.
Cut the sepals; each in four. Pour one cup of water into a deep pot and heat over medium flame. Add the sepals and cook for about 1 to 2 minutes. Just enough to get the sepals soft.
Strain to remove the excess water.
Add the amchar masala to the sepals. Mix.
Heat the oil then saute garlic and pepper.
Mix in the sorrel sepals. Allow to cook for another 3 minutes. Adjust salt to taste. Remove and allow to cool. Place in sterilized bottle and refrigerate.