How to Make Gongura Chutney: A Unique and Flavorful Indian Green Herb Relish
Gongura, also known as Indian sorrel, is a popular green herb in South Indian kitchens. The láte Gongura chutney, or Adurs, is a delightful side dish that pairs well with hot rice and ghee. This chutney is not only delicious but also adds a unique flavor to any meal. Whether you're a seasoned cook or just starting your culinary journey, this simple and delicious recipe is within reach. Follow this step-by-step guide and enjoy the rich flavors of this traditional Indian chutney.
Ingredients
To make this chutney, you will need the following ingredients:
4 bundles of Gongura (coconut greens) - about 150 grams 1 cup of green coconut (uncooked) - about 150 grams 10 dried red chillies 1 teaspoon of dill (doollena) 1 tablespoon of mustard seeds (ratta kombu) 1 teaspoon of cumin 1 teaspoon of coriander 1.5 teaspoons of salt 1/2 cup of oil 1 teaspoon of mustard seeds (for toasting) 5 cloves of garlic, crushed 1/4 teaspoon of asafoetida (hing) A pinch of rebba curry powder (optional)Instructions
Fry the dill in a pan until it turns red. This will help bring out the flavor of the dill and turn it a beautiful red color.
Add the mustard seeds to the pan. Cook until they crackle and the dill is fragrant. This will help the mustard seeds release their oils and add a nice crunch to the chutney.
Next, add the cumin and coriander, and cook for a minute or two. This combination of spices will give the chutney a nice flavor profile.
Add the coconut pieces and fry until they become smooth, without adding any water. This step will ensure the coconut is well cooked and adds a creamy texture to the chutney.
In the same pan, heat a quarter cup of oil. Add the Gongura greens, which should be washed and dried thoroughly. Cook until the leaves are tender. This step will help the leaves become soft and add to the overall texture of the chutney.
Drain any excess liquid if needed, and then add the remaining quarter cup of oil to the pan. Toast the mustard seeds, crushed garlic, asafoetida, and a pinch of rebba curry powder (if using) for a couple of minutes. This will enhance the flavors and aromas of the chutney.
Combine the toasted spices and pour them over the cooked Gongura and coconut mixture. Mix well to combine all the ingredients.
Allow the chutney to cool and then store it in an airtight container. It can be served immediately or stored in the refrigerator for up to a week.
Conclusion
Making Gongura chutney is a straightforward process that can be made in a short amount of time. It's a fantastic way to add a fresh, tangy, and spicy flavor to your meals. Try out this recipe at home and enjoy the rich flavors of this traditional Indian chutney. Happy cooking, and enjoy your meal!