Gongura Chutney
Gongura/pundi/sorrel leaves are sour tasting greens which are excellent source of vitamin C, Vitamin A and Iron. There are two varieties, green stemmed leaf which is less sour then the red stemmed variety.It contains high amount of oxalates, it may not be suitable for people suffering from or prone to kidney stones.With hot rice and spoon of ghee, the chutney is just heavenly .
Gongura/pundi/sorrel leaves are sour tasting greens which are excellent source of vitamin C, Vitamin A and Iron. There are two varieties, green stemmed leaf which is less sour then the red stemmed variety which is more sour.It contains high amount of oxalates, it may not be suitable for people suffering from or prone to kidney stones.With hot rice and spoon of ghee, the chutney is just heavenly . Here is a healthy chutney recipe using these gongura leaves. There are varieties of ways we can prepare the chutney. This particular recipe is from my mother in law.
Ingredients
- 4 to 5 cup pundi/gongura leaves pluck the leaves from the stem and discard the stem
- 1 TBSP oil
- 3 tsp jeera/cumin seeds
- 10 to 15 green chillies
- 1¾ tsp salt
- For seasoning:
- 3 TBSP oil
- 1/2 tsp mustard seeds
- 1/4 tsp hing
- 1 red chilli broken into pieces
- few curry leaves
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Instructions
- Wash the leaves thoroughly and spread it on a towel to get rid of extra water.
- Heat a table spoon of oil, once it is hot add jeera. Then add green chillies and the leaves together.
- Fry or saute it until all the leaves changes its color. Turn off the heat. Add salt.
Let it cool.
- Once it cools down completely, grind it to a fine paste without adding water.
Seasoning :
- Once you have the fine paste ready, heat 3 TBSP oil in a pan. Once it is hot, add hing, mustard seeds.
Once the mustard seeds pops, add the red chillies and curry leaves.
- Now add the ground chutney, fry it until the oil leaves the mix.
Turn off the heat and let it cool. You can store it in a air container for a month in refrigerator.
- Enjoy the gongura chutney with hot rice, rotis, and as a pickle with curd rice .
Notes
Since the gongura leaves are sour to taste we add more chillies to balance it, if you want mild spice reduce the quantity of green chillies.
If available use peanut oil, else any oil will work .