Gongura Chutney/Pachadi, a spicy and tangy chutney made from gongura leaves. I had seen lot of recipes online with gongura leaves including both veg and non-veg and also heard from friends how good it is, but i never had the chance to taste this chutney until i tried on my own. Usually the nearby indian store have the stock of gongura leaves, but mostly they are not fresh, but luckily last week it was so fresh, so immediately picked one and tried this chutney within few days. The natural tanginess from the leaves gives great taste to the chutney and ST liked it so much, since i'm not into any tangy dishes like pickle n all, i couldn't have it more than a spoonful.But with that limited tasting, i can definitely say that it was so good and those who like spicy and tangy dishes, definitely give it a try. Now let's see how to make this gongura chutney. 
Procedure
Gongura Chutney | Gongura Pachadi | Sorrel leaves Chutney
Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 4
Recipe Category: Chutney | Recipe Cuisine: Indian
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Gongura leaves- 1 bunch
Garlic - 1 clove
Salt - to taste
To dry roast
Red chili - 6
Coriander seed - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Cumin seed - 1/2 tsp
Fenugreek seed - 1/4 tsp
To temper
Oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1/2 tsp
Red chili - 1
Curry leaves - few
Gongura leaves- 1 bunch
Garlic - 1 clove
Salt - to taste
To dry roast
Red chili - 6
Coriander seed - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Cumin seed - 1/2 tsp
Fenugreek seed - 1/4 tsp
To temper
Oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1/2 tsp
Red chili - 1
Curry leaves - few
Measure and take all the ingredients for dry roast, add it in the pan and roast till nice aroma comes from it. Remove from the heat and transfer to the plate.
Remove the stalk from gongura leaves, wash and pat dry them well, then add into the pan and saute till it shrinks. Let it cool completely.
Add all the roasted ingredients except gongura into the mixie jar and grind them into coarse powder, then add the sauted gongura leaves, garlic and salt.
Grind them into fine paste without adding any water. Next temper the ingredients listed under "To Temper" and add into the chutney.
Tasty Gongura chutney/pachadi is ready.
Notes:Remove the stalk from gongura leaves, wash and pat dry them well, then add into the pan and saute till it shrinks. Let it cool completely.Add all the roasted ingredients except gongura into the mixie jar and grind them into coarse powder, then add the sauted gongura leaves, garlic and salt.Grind them into fine paste without adding any water. Next temper the ingredients listed under "To Temper" and add into the chutney.Tasty Gongura chutney/pachadi is ready.- For the given quantity, the spice level is moderate, if you want really spicy chutney add more chilies.
- It stays well for days in refrigerator.
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