Gongura Chutney - Nutan Shenoy-Kini
Recipe:
2 big bunches gongura leaves plucked n washed
10 guntur chillies
10 green chillies
4 tsp coriander seeds
4 tsp udad dal
4 tsp chutney dal
1 tsp methi seeds
10-12 garlic cloves
Oil for roasting
Salt
For tempering :
6 tsp oil
1tsp mustard seeds
1 tsp cumin seeds
8 -10 garlic cloves
Curry leaves - 10
4 red whole chillies broken
Saute gongura leaves in lil oil till they wilt. Remove n keep aside. In the same oil, fry guntur chillies, green chillies, coriander seeds, udad dal, chutney dal, & methi seeds one by one. Keep aside each lot after frying. Let cool. Grind all fried items in a mixer with garlic and temper with ingredients mentioned for tempering. Add salt. Mix well. Plz do not add water at all. Moisture will curtail its shelf-life.Store in refrigerator in air-tight containers.
I have ground it smooth to enable us to have it with rice /jowari bhakri n phulkas. Traditionally its ground coarsely.
10 guntur chillies
10 green chillies
4 tsp coriander seeds
4 tsp udad dal
4 tsp chutney dal
1 tsp methi seeds
10-12 garlic cloves
Oil for roasting
Salt
For tempering :
6 tsp oil
1tsp mustard seeds
1 tsp cumin seeds
8 -10 garlic cloves
Curry leaves - 10
4 red whole chillies broken
Saute gongura leaves in lil oil till they wilt. Remove n keep aside. In the same oil, fry guntur chillies, green chillies, coriander seeds, udad dal, chutney dal, & methi seeds one by one. Keep aside each lot after frying. Let cool. Grind all fried items in a mixer with garlic and temper with ingredients mentioned for tempering. Add salt. Mix well. Plz do not add water at all. Moisture will curtail its shelf-life.Store in refrigerator in air-tight containers.
I have ground it smooth to enable us to have it with rice /jowari bhakri n phulkas. Traditionally its ground coarsely.
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