Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti.
Course accompaniment, chutney,, Side Dish
Cuisine Indian, karnataka, southindian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 1bowl
Author Jayashree
Ingredients
2clustersorrel leaves
6green chilly
1teaspoonmethi
2teaspoon oil
salt to taste
For the seasoning
2teaspoonoil
1/2teaspoonmustard seeds
1/4teaspoonturmeric powder
1/4teaspoonasafoetida
Instructions
Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves.
Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.
In the same pan, add asafoetida and the sorrel leaves along with salt.
Let cook until tender. Remove and keep it aside.
When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether.
Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.
Notes
You may add garlic along with green chillies while roasting.
Finely cut onion pieces can be put in the seasoning and sauted for sometime.
This chutney tastes good with jowar roti.
It can also be served with hot steamed rice along with a dollop of ghee.
This chutney can be stored in refrigerator. Put seasoning and use it.