Gongura, Mint & Coriander Chutney

This is a simple and flavorful chutney made with gongura, mint, coriander leaves along with roasted corinder seeds, red chillies, tamarind  and grounded into smooth paste.

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. 



Ingredients:


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

For Tampering

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

Preparation

• 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