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Gongura|Pundi|Sorrel Leaf Chutney in a bowl
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5 from 6 votes

Gongura Leaf Chutney

A Chutney that highlights the tastes of food pungent and tart yet you want more!
Prep Time10 mins
Cook Time5 mins
Course: Condiments, Dips
Cuisine: Dairy-free, Gluten-free, Indian, Vegan
Keyword: Ambaadi chi Chutney, chutney, Gongura Leaf, Pundi Palle Chutney
Servings: 1 bowl
Author: ArchanaPotdar

Equipment

  • Kadhai
  • Spoons and Ladles
  • Mixer

Ingredients

  • 3 cups pundi/gongura leaves only
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing
  • 1 tsp fenugreek seeds/methi seeds
  • 2 Tsp white sesame seeds
  • 10 to 15 green chillies slit
  • salt to taste

Instructions

  • Pluck and wash the pundi leaves thoroughly. Discard the stems.
  • Let the leaves lie on a towel to dry while you can start collecting your ingredients.
  • Heat the oil in a thick bottomed kadhai/wok on medium heat, once hot add mustard seeds let it splutter.
  • Then add hing and methi seeds let the methi seeds become light brown.
  • Toss in the sesame seeds and the chillies and the leaves and sauté until all the leaves changes color. 
  • Turn off the heat. Let the mixture cool completely.
  • Grind with salt. Use little water if needed but the chutney wet but not runny. More like a paste.
  • Transfer to a clean glass/ ceramic container. The chutney stays good in the fridge in my place this bowl was there for 3 days by then it had disappeared mysteriously. 
  • If you desire you can add a tempering of oil, mustard and hing on top, I don’t.

Notes

  • Since the gongura leaves are sour to taste we add more chillies to balance it, if you want mild spice reduce the quantity of green chillies.However, it will not taste as good. I suggest use the chillies as suggested eat the Chutney sparingly or mix it with curds and eat.
  • If using red chillies fry them first and take them out before you start making your tempering.
  • You may add garlic may be added along with green chillies while sautéing.
    You can also add onions are added to the chutney.
  • The leaves turn slimy when chopped.
  • You can add additional tempering if you desire after the chutney is ground.