Gongura (sorrel) chutney

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 250 g - gongura or sorrel leaves (washed, drained and dried on a clean cloth under shade)
  • 10 - red chilli
  • 1 tsp - jeera
  • 1 tbsp - dhania seeds
  • 10 - garlic cloves
  • salt
  • 2 tbsp - oil
  • 1 tsp - thick tamarind paste (optional)

How to Make Gongura (sorrel) chutney

  • Heat 2 tsp of oil, fry jeera, dhania seeds first.
  • Then add red chilli and garlic and keep the mixture aside.
  • Pour remaining oil in the same pan, add gongura leaves.
  • Fry till the leaves become soft and there is a change in colour.
  • It almost forms into a lump.
  • Add this to the mixer to form a powder.
  • Add tamarind paste and salt, run mixie for 2 minutes (stopping every few secs) till we get a fine paste.
  • Remove the chutney into a bowl.
  • Tempering is not required.
  • Serve with hot plain rice with a spoonful of desi ghee.

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