Gongura ki chutney | Sorrel leaves chutney

Gongura also known as ambaadi is a very healthy leafy vegetable. Gongura Ki Chutney is a delectable South Indian condiment made from gongura leaves (sorrel leaves), known for their unique tangy flavor. This chutney pairs perfectly with rice and can also be enjoyed as a side with various Indian dishes. The preparation involves sautéing the gongura leaves with aromatic spices and blending them into a coarse paste. This chutney is a fantastic way to experience the vibrant flavors of South Indian cuisine. In Maharashtra Gongura is also known as ambaadi bhaji and is used in many dishes like dal, rice or dry sabji.

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Ingredients

  

• Gongura Leaves: 2 cups fresh and washed
• Onion: 1 medium chopped
• Tomato: 1 medium chopped
• Peanut Oil: 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Fenugreek Seeds: 1/4 teaspoon
• Coriander Seeds: 2 tablespoons
• Red Chili Powder: 1 teaspoon adjust to taste
• Green Chilies: 1-2 optional, for extra heat
• Garlic: 10 cloves
• Salt: To taste

For Tempering:

• Oil: 2 tablespoons
• Asafoetida Hing: A pinch
• Mustard Seeds: 1 teaspoon
• Dry Red Chilies: 2
• Curry Leaves: A few
• Garlic: 3-4 cloves finely chopped

Instructions

 

Prepare the Gongura Leaves:

• Wash the gongura leaves thoroughly and remove any damaged or yellowed leaves.
• Chop the leaves and set aside.

Sauté Spices:

• Heat 2 tablespoons of peanut oil in a pan over medium heat.
• Add cumin seeds, fenugreek seeds, and coriander seeds. Sauté until they start to darken slightly.
• Add garlic cloves and continue to sauté until fragrant.
• Add the chopped onions to the pan. Sauté until the onions become translucent.
• Add the chopped tomatoes and cook until they soften and blend with the onions.
• Add the chopped gongura leaves to the pan.
• Cook until the leaves wilt and reduce in volume. Stir occasionally to prevent sticking.
• Season with red chili powder and salt. Mix well.

Blend the Chutney:

• Allow the mixture to cool slightly.
• Transfer the cooked ingredients to a blender or food processor. Blend to a coarse paste. Avoid adding water.

Prepare Tempering:

• In a small pan, heat 2 tablespoons of oil for tempering.
• Add a pinch of asafoetida, mustard seeds, dry red chilies, curry leaves, and chopped garlic.
• Sauté until the mustard seeds splutter and the garlic turns golden brown.
• Pour the tempering over the blended chutney and mix well.

Serve:

• Serve the Gongura Ki Chutney with hot steamed rice or as a side with your favorite Indian dishes.

Video

Notes

Adjust the amount of red chili powder and green chilies according to your heat preference.
The chutney can be stored in the refrigerator for up to 4-5 days. For longer storage, keep it in an airtight container.
Enjoy the tangy and flavorful Gongura Ki Chutney as a delightful addition to your meals!

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