Andhra Gongura Chutney
#CA26
#Week15
#Andhracuisine
#traditional
#cookpadindia
#Chutneys
#RedSorrelLeaves
This is a simple Chutney made with Red Sorrel Leaves. Also called as Gongura Chutney in Telugu, this is absolutely lip-smacking. It's called Ambade (Red Sorrel Leaves) ki Chutney in Hyderabad.
This can be had with a steaming hot plate of simple boiled Rice and a dollop of pure desi Ghee. It's a divine combo.
A perfect comfort food for me. It's pure ecstasy.
And the best part is that it can be made so very easily and is done almost in no time at all.
I always make it and enjoy it for a fortnight everytime. Stays good if refrigerated. And one more thing about it is that these leaves are available all through the Year.
That's really the best part for me. Therefore I make it as and when required. Also this one can be stored for long provided it's stored in the refrigerator. And though it might not be so much in abundance in the Summers but still it's available.
Enjoy Cooking with Zeen!
Andhra Gongura Chutney
#CA26
#Week15
#Andhracuisine
#traditional
#cookpadindia
#Chutneys
#RedSorrelLeaves
This is a simple Chutney made with Red Sorrel Leaves. Also called as Gongura Chutney in Telugu, this is absolutely lip-smacking. It's called Ambade (Red Sorrel Leaves) ki Chutney in Hyderabad.
This can be had with a steaming hot plate of simple boiled Rice and a dollop of pure desi Ghee. It's a divine combo.
A perfect comfort food for me. It's pure ecstasy.
And the best part is that it can be made so very easily and is done almost in no time at all.
I always make it and enjoy it for a fortnight everytime. Stays good if refrigerated. And one more thing about it is that these leaves are available all through the Year.
That's really the best part for me. Therefore I make it as and when required. Also this one can be stored for long provided it's stored in the refrigerator. And though it might not be so much in abundance in the Summers but still it's available.
Enjoy Cooking with Zeen!
Open in Cookpad AppSteps
- 1
Pluck only the leaves. Keep the stems intact if very tender. Wash and allow to drain. Heat oil in a kadai. Add cumin seeds at first. Fry them for a minute and then add garlic cloves, sesame seeds and dry red chillies. Let them darken a bit but do not burn them. Do it on a low heat only. Now add the red sorrel leaves and also a lemon sized piece of tamarind or imli.
- 2
Mix well and allow to cook for 7-8 minutes.
- 3
Let it cool down a bit before grinding it to a smooth paste. Now it's time to temper it. Heat oil. Add asafoetida or hing followed by the dry red chillies, black gram or urad dal, bengal gram or chana dal, cumin and mustard seeds, curry leaves and it's done.
- 4
Now add the ground chutney to this tempering. Give it a good mix. Take it off the heat after 2-3 minutes. That's it. The tempting chutney is absolutely ready for use.
- 5
Serve it as a condiment with ghee and simple boiled rice. It tastes heavenly. A lovely accompaniment to your everyday meals. Yum! Enjoy!
Tips
Refrigerate it for increasing the shelf life. You can also keep a larger amount of it in the freezer. Keep a small amount of it in an airtight container and refrigerate it for best results. This way it can be stored for a long time.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
Brown Butter Chewy Chocolate Chunk Cookies
-
-
Milk Bread Yeast Donuts with Vanilla Glaze
-
Milk Bread Cinnamon Rolls with Cream Cheese Frosting
-
-
Creamy Cheese Weight Loss Pasta
-
-
🍪 Soft & Buttery Chocolate Chunk Cookies
-
-
-
-
Breadfruit fritters with hot & sweet sauce
Comments (8)