Dec 19, 2011

Gongura Chutney

Gongura Chutney

Gongura is popular among Andhraites (Telugu speaking community). Gongura (leaves) comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed ones. There is medicinal properties associated with Gongura (I am not sure of the details).

Gongura pachchadi, Gongura pappu and Gongura mutton are more than quintessentially Andhra food items: they are Andhra obsessions.

This chutney is best with rice and rice preparations.

Serves: 4 – 6

You will need

1 tablespoon oil

50 gongura leaves

2 green chillies

¼ teaspoon salt (or to taste)

Other ingredients

1 tablespoon oil

½ teaspoon methi seeds (fenugreek seeds)

½ teaspoon jeera (cumin seeds)

½ teaspoon mustard seeds

½ teaspoon hing powder (asafoetida)

10 dried red chillies


Wash gongura leaves and drain out water thoroughly. Wipe each leaves with a kitchen towel.

Heat oil in a kadai / frying pan. Fry gongura leaves till dark brown color on a low to medium heat. While frying gongura leaves it is natural that quantity will reduce.

Heat oil (1 tablespoon) in another frying pan. Add methi, jeera, mustard seeds, hing and dried red chillies. Fry on a low to medium heat for 10 minutes or until crisp and fragrant.

Transfer fried gongura leaves, salt to taste, green chilies and fried spices into a mixer bowl and make a fine paste. Serve with rice and other rice varieties.

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