A Best Healthy Preparation Of Gongura Chutney Recipe With Spicy

By Sanagala.jayasri, Posted on 19/07/2020 - 2 Comments
A Best Healthy Preparation Of Gongura Chutney Recipe With Spicy

PREPARATION TIME

5m

COOKING TIME

20m

RATINGS

2.4 Average Ratings

COMMENTS

2 User Comments

This is one type of pickle in different style with the red chilies and also we are using the asafoetida for doing this pickle in a tasty way not only this some other ingredients are also be used for this preparation.

Ingredients of Gongura chutney

4.00 cup sorrel leaves
0.50 cup red chili powder
0.50 cup salt
0.50 tbsp curry leaves
3.00 cup oil
0.50 tbsp cumin
0.50 tbsp mustard seeds
0.50 tbsp turmeric powder
0.25 cup tamarind
0.25 tbsp ginger

Gongura chutney

Bring the sorrel leafs and remove each leaf from the stems of this plant and kept aside for the preparation process.

STEP : 1

Bring the sorrel leafs and remove each leaf from the stems of this plant and kept aside for the preparation process.

Take one bowl of fresh water and add those sorrel leafs to it and wash it properly to remove dirt particles from it.

STEP : 2

Take one bowl of fresh water and add those sorrel leafs to it and wash it properly to remove dirt particles from it.

Now stain it well without water for some time and cut them to small parts for easy of cooking with a sharp knife.

STEP : 3

Now stain it well without water for some time and cut them to small parts for easy of cooking with a sharp knife.

Put on the stove take one bowl and add the sorrel leafs to it and keep the stove in a low flame.

STEP : 4

Put on the stove take one bowl and add the sorrel leafs to it and keep the stove in a low flame.

Add some 4 table spoons of oil to the leafs in the bowl and made them to cook well in the oil.

STEP : 5

Add some 4 table spoons of oil to the leafs in the bowl and made them to cook well in the oil.

After 10 minutes we can see that the leaf turn to cooking at that time add the tamarind of 1/2 table spoon to it .

STEP : 6

After 10 minutes we can see that the leaf turn to cooking at that time add the tamarind of 1/2 table spoon to it .

Now keep a lid on the bowl and kept for some time in a low flame in order for proper boiling of the leafs.

STEP : 7

Now keep a lid on the bowl and kept for some time in a low flame in order for proper boiling of the leafs.

Open the bowl and we can see that the sorrel leafs are perfectly cooked with the tamarind and then put off the stove.

STEP : 8

Open the bowl and we can see that the sorrel leafs are perfectly cooked with the tamarind and then put off the stove.

And now take another pan add oil of 2 cups to it and made the oil to heat in a low flame.

STEP : 9

And now take another pan add oil of 2 cups to it and made the oil to heat in a low flame.

After that add the red chili flakes of 4 no in the oil and made them fry in the oil in a low flame.

STEP : 10

After that add the red chili flakes of 4 no in the oil and made them fry in the oil in a low flame.

Add the cumin of 1/2 table spoon to the oil and made them heat in the pan in a low flame.

STEP : 11

Add the cumin of 1/2 table spoon to the oil and made them heat in the pan in a low flame.

After that add the mustard seeds to it and made them crack in the oil in a low flame only for some time.

STEP : 12

After that add the mustard seeds to it and made them crack in the oil in a low flame only for some time.

After that add the asafoetida powder to it in the oil in a low flame and made them fry in the oil.

STEP : 13

After that add the asafoetida powder to it in the oil in a low flame and made them fry in the oil.

Take the ginger in the bowl and cut them to pieces of small size in the bowl only for further preparation.

STEP : 14

Take the ginger in the bowl and cut them to pieces of small size in the bowl only for further preparation.

Smash the ginger to a fine paste in the bowl only with the help of the smashing rod in to fine paste.

STEP : 15

Smash the ginger to a fine paste in the bowl only with the help of the smashing rod in to fine paste.

After that add the ginger paste of 1/2 table spoon to the bowl and mix well with the cooked leafs without lightening the stove.

STEP : 16

After that add the ginger paste of 1/2 table spoon to the bowl and mix well with the cooked leafs without lightening the stove.

Add the turmeric powder of 1/2 table spoon to the cooked sorrel leafs paste and mix well in the bowl only.

STEP : 17

Add the turmeric powder of 1/2 table spoon to the cooked sorrel leafs paste and mix well in the bowl only.

Add the salt of 4 table spoons to the bowl containing the leaf paste and mix well in the bowl without put on the stove.

STEP : 18

Add the salt of 4 table spoons to the bowl containing the leaf paste and mix well in the bowl without put on the stove.

Add the red chili powder of 5 table spoons to the oil and also curry leafs of 1/2 table spoon to it.

STEP : 19

Add the red chili powder of 5 table spoons to the oil and also curry leafs of 1/2 table spoon to it.

Transfer the prepared popu in to the prepared leaf paste and mix well and take in to the serving bowl to serve.

STEP : 20

Transfer the prepared popu in to the prepared leaf paste and mix well and take in to the serving bowl to serve.

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Comments (2)
Piyush Chirde Piyush Chirde
this chutney is very spicy and delicious, it is made from Gongura leaves, this dish has very good spices, you can add this chutney to your diet, I will try this chutney in future but the problem is these leaves are not found near me, so, now I note this dish and also share it with my family, thank you for sharing this spicy chutney recipe with us.
A.Venkata siva A.Venkata siva
Gongura leaves and flowers help cool the body and reduce inflammation, this will strengthen the bones and are very useful in relieving symptoms of fever,Gongura prevents hair loss .This recipe is good combination with rice