Gongura Chutney



Gongura Leaves 1 1/2 Cups Packed
Tomato 1 large
Green Chiles 2
Turmeric Powder a pinch
Salt to taste
Oil 1 tsp


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Asafoetida a big pinch
Oil 1 tsp


Pluck the gongura leaves from the stalks. Wash thoroughly and roughly chop the gongura leaves. Remove stems, wash and slice the green chiles.

Wash and roughly chop the tomato.

Heat oil in a pan, add chopped gongura leaves and fry till they wilt.
Then stir in green chiles and chopped tomato.

Once tomato becomes soft, remove and cool to room temperature.
Grind the cooked gongura leaves mixture into smooth paste using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add the ground gongura leaves mixture and fry for a minute.

Cool the chutney to room temperature and store tight in a refrigerator.

Serve gongura leaves chutney with rice or idly or dosa etc…

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Posted by on May 20 2017 Filed under Chutney, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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