This goes well with rice,dosa,idli,vada and so on..
I learnt this Gongura, Mint & Coriander Chutney from my friend Tulasi. Adding coriander seeds to it gives a unique and wonderful flavor.
Gongura / Hibiscus Leaves - 1 bunch
Mint leaves - 1 bunch
Coriander leaves - 1 bunch
Coriander seeds - 1 1/2 tsp
Red Chillies - 4-5 no ( as required based on spicy)
Salt As Required
Oil - 4 tsps
Turmeric powder a pinch
Tamarind - 1 small lemon size
Urad Dal - ½ tsp
Avalu/ Mustard seeds – ¼ tsp
Jeera – ½ tsp
Curry leaves – 4-5 leaves
Oil – 1 tsp
Red chillies – 2 no
Hing a pinch
- In a pan add 1 tsp of oil and saute the red chillies, coriander seeds on medium flame. Remove and keep aside.
- In the same pan, add another tsp of oil and add the gongura leaves and sauté till the rawness of coriander leaves disappears. Remove from heat and keep aside.
- In the same pan add another tsp of oil and add coriander leaves and fry till the rawness of leaves disappears for about 3-4 mints. Remove from heat and cool.
- In the same pan add another tsp of oil and add mint leaves and fry till the rawness of leaves disappears for about 3-4 mints. Remove from heat and cool.
- Grind the roasted mixture along with red chillies, mint, gongura , coarinder leaves, turmeric powder, roasted coriander seeds, tamarind and salt to a coarse paste.
- Heat oil in a pan for tampering; add the mustard seeds, jeera, urad dal after they splutter add curry leaves, hing and red chillies and fry till the dal turns red.
- Add this tampering to the chutney paste.
- Serve with hot rice/roti’s.
Sending this to Healthy Delights hosted by Sangee, Cook With seeds-Coriander Seeds hosted by Kalyani started by anu, The Big Chutney hosted by Priya, Gimme Green hosted by Rosh