Gongura Chutney Recipe, Andhra style
Gongura Chutney is a delicious and yummy chutney that serves well with plain rice.
Servings 8 people
- 2 bunches of gongura leaves
- 4 tbsp oil
- 2 onion finely chopped
- 3 garlic cloves crushed
- 2 tomato finely chopped
- 5-6 green chili slit in middle
- 1 tsp turmeric powder
- salt to taste
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 garlic cloves finely chopped
- 2 red chili whole
- a sprig of curry leaf
Cooking Gongura Chutney
Heat oil in a pan and fry the onion till translucent.
Add garlic and green chilis and fry till the garlic browns.
Now add the turmeric powder and tomato and cook till the tomato is tender.
Add in the gongura leaves and a cup of water and cook till the gongura leaves are tender and change the color.
Mix in the salt and mash it with a wooden dal masher or put in a blender and blend coarsely.
Heat oil in a pan and add the mustard seeds till they splutter.
Add in the garlic, red chili and curry leaves. Cook till garlic is browned. Your tadka is ready
Choose bright green gongura leaves for best taste and flovor. You can add in the stems if you would like more sourness to it.
You can store this chutney for a couple of days in the refrigerator.