|Gongura leaves||250 grams|
|Red chilli powder||2 teaspoons|
|Coriander leaves||1 tablespoon|
|Dry red chillies||2|
|Mustard seeds||1⁄4 teaspoon|
Wash gongura leaves, blanch in salt water, drain and grind on a stone mortar with a pestle or process in a mixer. Remove into a bowl.
Add red chilli powder, turmeric, salt, crushed garlic and coriander leaves. In a small pan, heat oil and temper mustard seeds, curry leaves, dry red chillies and chopped garlic and add to the chutney.
Serve as an accompaniment to main dishes.
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