Sunday, November 6, 2011

Gongura(Sorrel Leaves) Mint Chutney

There is no introduction needed about Gongura chutney or pachadi to Andhrites :). But to all others it's the famous sorrel leaves chutney from AP, India. This is my Mom's recipe and I grew up eating it. Rather than using only Gongura, my Mom mixes it up with mint. The combination of tangy Gongura leaves and fresh mint works really well. With the Gongura I picked up from Indian store and mint from my backyard I whipped up this delicious, mouth-watering chutney today to go with plain rice and ghee. Not only taste but from nutrition perspective too Gongura scores high, the leaves are rich in iron and anti-oxidants. 

- Pick Gongura and Mint leaves from the stems (can be done a day before to save time)

What you need:
(serves 4 people)
3 cups of tightly packed Gongura leaves
1 cup tightly packed Mint leaves
4-5 garlic cloves
4-5 dry red chilies (change depending on how much heat you can take it)
1 tbsp oil
8-10 peanuts
1/3 tsp turmeric
1 tsp cumin seeds (jeera)
Salt to taste

Steps to follow:
  1. Wash Gongura and Mint leaves together in a colander and drain the water.
  2. Heat a skillet and add oil.
  3. When oil is hot, add cumin seeds, chilies, garlic, peanuts and turmeric. Roast them for less than a minute.
  4. Add washed leaves to the skillet and keep the stove on medium heat.
  5. Keep stirring as leaves starts to wilt.
  6. Cook this mixture for 2-3 minutes until the leaves are completely wilted. Add salt.
  7. Switch off the heat and let the mixture cool down.
  8. Using a blender make this into a coarse paste.
  9. I also add some fresh chopped onions to this chutney just before serving.
  10. Tastes great with hot rice and ghee.