Pluck the gongura leaves and wash them thoroughly. Place them in a strainer. (About 200 grams of leaves)

Heat 1/4 cup oil in a skillet. Add the dried red chilies and fry them, then remove and set aside.

In the remaining oil, add cumin seeds, garlic, tamarind, and curry leaves. Sauté until the garlic changes color. Add the gongura leaves and salt, and cook until the water evaporates and the oil separates.

Add the fried red chilies and mix well. Let the mixture cool. In a blender jar, first grind the red chilies and garlic. Then add the gongura leaves and blend coarsely (do not make it too fine). Transfer to a bowl. In 1/4 cup oil, heat mustard seeds, fenugreek seeds, curry leaves, and dried red chilies for tempering, then mix into the chutney. This chutney keeps well in the refrigerator for up to a week.