Gongura Chutney
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 cup finely chopped gongura leaves (Red Sorrel Leaves) – discard stems
1 small onion
3 green chiles
1 dry red chile
3 garlic flakes
1 tsp coriander seeds
1/4 tsp fenugreek seeds
asofoetida- a pinch
salt to taste
2 tsp mustard seeds
Instructions:
Heat 1 tsp oil in a pan or kadhai and tamper mustard seeds. Add fenugreek seeds and coriander seeds. Saute a while.
Remove fenugreek and coriander seeds from the oil and keep it aside. Add broken red chile, garlic flakes, chopped onion and green chiles to the same oil. Fry for few mins and remove from the oil and mix with fried fenugreek & coriander.
Add chopped gongura leaves and fry in oil till it turns mashy. Remove from the heat and allow to cool. Combine all the fried ingredients and grind in a mixer without adding water. Heat 2 tsp oil in a pan or kadhai and tamper mustard seeds.
Add gongura paste, asofoetida and salt to taste. Cook for 2-5 mins and remove from the heat. Allow to cool and store in an air-tight bottle. Serve with rice.
Note :
We are not adding water while grinding to improve its shell life. It can be stored in fridge for a week. If the leaves are not much soar, you can add little tamarind while frying in oil.
From jopreet.blogspot.in