Yummy, gongura green apple chutney with 3 ingredients- vegan.

Chutneys are a category of recipes, that inspire me to think about new combinations, because the possibilities are endless and I have a family who love side dishes more than the main dish on their plates. The advantages I see in making a chutney are being able to condense the volume of veggies, effectively hide the ‘not so tasty’ ingredients, the less time required to make a chutney and the versatility of pairing them in breakfast with idli/ dosa, etc or with rice in lunch.

Gongura the princess green of Andhra, is rich in many vitamins and especially Iron. Tangy, vibrant and a great addition to many dishes, it makes every dish so much more memorable . As gongura grows in plenty in my backyard and we exhausted our known gongura recipes, here comes the new one on the table. Just 10 min and 3 ingredients = we had the perfect combination with dosa. We enjoyed this chutney with beetroot jowar dosa made by adding beetroot puree to batter base in jowar brussels sprouts uttapam posted in this blog.

Eat those greens, as many as you can in a day. They work their magic inside your body.

Gongura green apple chutney

Tangy, spicy, slightly sweet and the perfect side with your dosas, idlis, uttapams.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Indian

Servings 4 people

Equipment

• Blender

Ingredients

  

• 2 cups gongura leaves
• 1 cup green apple chopped
• 2 small green chilies fresh
• salt to taste

Tempering is optional. See notes below for tempering ingredients, process, if interested.

Instructions

 

• Have gongura leaves separated from stems ready to cook. Slit your green chilies. Wash and chop the green apple, no peeling needed.
• In a saute pan on medium heat, saute the green chilies for 2 min. Take them into the blender jar, and set aside.

  Saute the chopped green apples for 2 min. Add 1-2 tbsp water if needed. Then cover with lid and let them cook for 3 min. Add the apple pieces to blender jar.

  Then saute the gongura leaves until wilt and slightly brown, but not burnt. Add them to the blender jar.

  Blend until smooth paste is obtained. Add salt per taste. Take to a serving bowl. Add tempering per preference.

Notes

Tempering

• In a skillet once hot, add a tbsp water (or a spray of  oil if using ). Add mustard seeds, dry red chilies, curry leaves, channa dal. Once you feel the aromatic flavor, pour the pan contents on the ground chutney before serving.