Saturday, 25 February 2012

Gongura / Sorrel chutney with peanuts

There are lots of chutney in Indian cuisine, few are served with tiffins like idly, dosa, upma and few are best served with rice. One among them is this sorrel chutney with a hint of tamarind, red chili and peanuts.

Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is popular in the state of Andhra Pradesh. It is a summer crop and the hotter the place, the more sour the leaf gets. Andhra Pradesh produces the best quality.

Fresh green stemmed sorrel leaves


Gongura / Sorrel leaves– 3 cups
Tamarind - 1/4 of lemon size
Roasted peanuts – ¼ cup
Dry red chilies – 6-8
Onion - chopped into big chunks

Heat a kadai with one tbsp oil. Roast the red chili and onion for a minute or so. Remove from the pan and keep them aside.

To the same pan, add washed sorrel leaves and tamarind, Stir and close the lid. Stir occasionally and cook until it is soft. If required sprinkle little water. Allow it to cool.

Grind the roasted Red chilies and peanuts along with salt coarsely in a blender. Now add the boiled gongura / sorrel and tamarind mixture and the onions and pulse it again. If required add little bit water. Please note that this chutney should not be watery.

Gongura chutney with peanuts

A nice companion for hot rice with a dallop of ghee.


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