This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian Jewish community comprises a tiny but important part of the population. Over the centuries, its members have stuck to their dietary laws and integrated Indian habits with their customs, leading to some unique ceremonies, rituals and recipes that have been passed down from one generation to another. The recipe for the Gongura Leaf Chutney is from a chapter on Andhra Pradesh’s Bene Ephraim Jews.
| Gongura leaves | 250 grams |
|---|---|
| Water | 1 cup |
| Red chilli powder | 2 teaspoons |
| Turmeric | 1⁄2 teaspoon |
| Garlic | 6 cloves |
| Coriander leaves | 1 tablespoon |
| Curry leaves | 7 |
| Dry red chillies | 2 |
| Mustard seeds | 1⁄4 teaspoon |
| Salt | To taste |
Instructions
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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