Gongura Artichoke chutney
A fun, yummy fusion chutney with very Indian gongura and the western artichoke
Equipment
- Blender
Ingredients
- 4 cups Gongura (Roselle) leaves washed
- 1 can artichoke hearts drained, washed , roughly chopped
- 3 dry red chilies
- 1 tbsp channa dal
- 1 tbsp urad dal
- 1/2 tbsp cumin
- 2 garlic cloves
- 1/2 tsp fenugreek seeds
- 1 tbsp oil cold pressed virgin avocado oil preferred
Tempering - optional
- 2 dry red chilies use your hand to break into two pieces
- 1 tsp channa dal
- 1 tsp mustard seeds
- 1 stem curry leaves
Instructions
- In a pan, take 1/2 tbsp oil. Once hot, add red chilies, cumin, channa dal, urad dal, fenugreek seeds, and once brown , remove from the pan. Add to the blender jar along with fresh garlic.
- Take 1 tbsp oil in the same pan, and when hot, add artichoke hearts to the pan. Saute for 6-7 min on medium heat, till you see slight browning on edges. Add these hearts to the blender.
- Coarsely grind the ingredients so far.
- To the same pan, add the gongura leaves. Let the leaves wilt and turn slightly brown in 3 min. Take these wilted leaves to the blender.
- Blend till nice paste with bit of creamy texture. Add salt per taste, and blend one last time. Take the chutney into a bowl.
Tempering is optional, but is traditional upgrade for the chutney
- In a skillet, add 1/2 tbsp oil. Once hot, add mustard seeds, red chillis, curry leaves, channa dal .It will add aromatic flavor. Pour it on the ground chutney.
Notes
Serve with hot rice.
This is a good chutney to eat with dosas/idilis as well.