Gongura green apple chutney
Tangy, spicy, slightly sweet and the perfect side with your dosas, idlis, uttapams.
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.