Ambadi/Gongura/Sorrel leaves Chutney

Name: Ambadi/Gongura/Sorrel leaves Chutney
Total time: 1200 s
Yield: 15-20servings
Cuisine: Indian
Ingredients: 1big bowl Ambadi leaves/Gongura; 1 tsp oil; 8-10 cloves garlic; 1 inch ginger; 6-7 Dry Red chillies (can vary according to taste); 1/2 tsp methi(Fenugreek) seeds; 1 tsp coriander seed; 1 tsp Cumin seeds; 2 tsp peanuts; to taste Salt; as per need Water for adjusting thickness; 2-3 tsp Oil; 1 tsp Mustard seeds; 1 tsp Cumin seeds; 1/2 tsp asafoetida; 1-2 Dry red chilli; 8-10 Curry leaves; 1 tsp Chana dal(Bengal gram); 1 tsp Peanuts (if you are a great fan of it)

Suvarna Vinchurkar @cook_27298084

Hibiscus cannabinus, aka red sorrel leaves, roselle, gongura (telugu), pulicha keerai (Tamil), Ambad bhaji, ambada, ambadi (Hindi) are other names this popular sour green bears in the Southern State of Andhra Pradesh. Had it at my friends place once and loved every bit of it.. Very popular and traditional chutney in Andra Pradesh. Added a picture of the leaves below for reference.
#savourytoothtales #1stweek #chutney_challenge #Gongura #andracuisine

Suvarna Vinchurkar @cook_27298084

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Ingredients

20mins

15-20servings

Chutney ingredients
1big bowl Ambadi leaves/Gongura
1 tspoil
8-10 clovesgarlic
1 inchginger
6-7Dry Red chillies (can vary according to taste)
1/2 tspmethi(Fenugreek) seeds
1 tspcoriander seed
1 tspCumin seeds
2 tsppeanuts
to tasteSalt
as per needWater for adjusting thickness
Tadka/ tempering
2-3 tspOil
1 tspMustard seeds
1 tspCumin seeds
1/2 tspasafoetida
1-2Dry red chilli
8-10Curry leaves
1 tspChana dal(Bengal gram)
1 tspPeanuts (if you are a great fan of it)

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Steps

20mins

1

Dry roast Cumin seeds, Fenugreek seeds, coriander seeds, ginger, garlic, dry chilli, peanuts. Remove it aside and cool it
2

In same pan add oil if required and roast Ambadi/Gongura leaves for 5-6mins. And cool it
3

In a big mixer jar add all roasted ingredients and salt to taste. Make a fine paste. Add water as required.
4

Remove the paste in bowl to serve.
5

For tempering heat oil in the pan add mustard seeds let them crackle, then add cumin seeds fry for 1/2min. Add chana dal and fry for 2mins. Now add curry leaves and asafoetida and finally dry red chilli and fry for 2mins.
6

Pour the tempering over the chutney. And it's ready to eat
7

Traditionally it's had with steamed rice.