Gongura chutney is a must-try recipe for you if you enjoy sour, hot tastes that entice your palate.
This mouthwatering South Indian meal makes a lovely side dish for your rice and rotis by fusing the distinct flavor of gongura leaves with a variety of spices.
We’ll go into detail about how to make this tasty gongura chutney in this recipe
Introduction to Gongura Chutney
South Indian cuisine is noted for its gongura chutney, sometimes referred to as sorrel leaves chutney.
The gongura leaves, which are loaded with vital nutrients, give the chutney its characteristic acidic flavor.
Due to its distinctive flavor profile and adaptability, gongura chutney has grown significantly in popularity.
RECIPE CARD
![Exploring the Delicious Gongura Chutney: A Tangy and Spicy Delight|Gongura pachadi 2 gongura chutney](/wp-content/uploads/2023/08/IMG_20230816_132922-500x500.webp)
Exploring the Delicious Gongura Chutney: A Tangy and Spicy Delight|Gongura pachadi
Ingredients
Ingredients:
- 80 g Gongura leaves
- 7 small baby arbi leaves
- 1 tablespoon ginger-garlic paste
- 2 dry red chillies
- Mustard oil
- 1/4 teaspoon haldi powder
- 1 tablespoon red chilli powder
- Salt
Instructions
Preparation Steps:
- Wash and Chop Gongura Leaves:
- Clean the gongura leaves well.
- Remove the red stems.
- Chop the leaves finely.
Prepare Baby Arbi Leaves:
- Wash and finely chop the baby arbi leaves.
Cook Gongura and Arbi Leaves:
- Heat mustard oil in a pan.
- Add 2 dry red chillies and let them sizzle.
- Put in the ginger-garlic paste and cook for a minute.
- Add chopped gongura and arbi leaves.
- Sprinkle some salt and haldi powder.
- Mix well, reduce the heat, and cover the pan.
- Let it cook for 5 to 7 minutes until arbi leaves get soft.
Add Spices for Flavor:
- After 7 minutes, add red chilli powder.
- Cook for 5 more minutes on high heat, stirring continuously.
Serving Suggestions:
- Hot as a side dish with rice and rotis.
Notes
– Washing and Chopping Gongura Leaves
The gongura leaves should first be carefully cleaned.
Finely slice the leaves and remove the red stems.
By following these instructions, you can be sure that your chutney is clear of contaminants and preserves its bright green color.
– Preparing Baby Arbi Leaves
Similarly, wash the baby arbi leaves and chop them finely.
This adds a pleasant crunch to the chutney and complements the tangy gongura leaves.
– Cooking the Gongura and Arbi Leaves
Two dry red chilies are added to a pan of heated mustard oil to add a little spice.
On medium heat, add the ginger-garlic paste and cook for one minute.
Add salt and haldi powder now, along with the chopped gongura and arbi leaves.
Stir thoroughly, then turn the heat down and cover the pan. The arbi leaves should be soft after 5 to 7 minutes of cooking the combination.
– Adding Spices for Flavor
Add red chili powder to the mixture after 7 minutes.
Continue stirring while cooking for a further 5 minutes over high heat.
Your taste buds will dance with delight as a result of this process, which gives the chutney a rich and aromatic flavor.
With fluffy rotis and steaming rice, serve it hot as a side dish. Your food will taste even better because to the sour, hot, and savory flavors that are combined.
Ingredients:
- 80g Gongura leaves
- 7 small baby arbi leaves
- 1 tablespoon ginger-garlic paste
- 2 dry red chillies
- Mustard oil
- 1/4 teaspoon haldi powder
- 1 tablespoon red chilli powder
- Salt
Preparation Steps:
Wash and Chop Gongura Leaves and Baby Arbi Leaves
- Clean the gongura and arbi leaves well.
- Remove the red stems of gongura leaves
- .Chop the leaves finely.
Cook Gongura and Arbi Leaves:
- Heat mustard oil in a pan.
- Add 2 dry red chillies and let them sizzle.
- Put in the ginger-garlic paste and cook for a minute.
- Add chopped gongura and arbi leaves.
- Sprinkle some salt and haldi powder.
- Mix well for 1 minutes, reduce the heat, and cover the pan.
- Let it cook for 5 to 7 minutes until arbi leaves get soft.
Add Spices for Flavor:
- After 7 minutes, add red chilli powder.
- Cook for 5 more minutes on high heat, stirring continuously.
Serving Suggestions:
- serve Hot as a side dish with rice and rotis.
more chutney you may like:
Gongura chutney is a South Indian specialty that brings together tangy gongura leaves and spices. It’s a unique and delicious addition to your meals.
FAQs:
Q1: Can I make the chutney less spicy?
A: Of course! Adjust the red chilli powder as per your taste.
Q2: Where can I find gongura leaves?
A: Look for them in Indian grocery stores or local markets.
Q3: Can I store the chutney?
A: Yes, keep it in the fridge in a sealed container for up to 3 days
Q4: Can I use a different oil?
A: Yes, you can use any cooking oil you like.
Q5: Is gongura chutney for vegetarians?
A: Yes, it’s perfect for vegetarians.