Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: Depend upon quantity of leaves

This is very popular dish in Andhra Pradesh. But the traditional one calls for a lot of oil. This is the exact recipe that my mom used to make with oil, but here I have customised this without oil. It’s a very tasty recipe and being oil free can be used guiltfree too. This needs refrigeration and can be consumed in 3-4 days. It has no water, so it will stay for that time period. 

Ingredients

• 2 onions roughly chopped
• 1 onion finely chopped
• Curry leaves
• 5 green chilis or as per taste
• Salt per taste
• 1 bunch of gongura leaves
• 1 tsp mustard
• 1 tsp cumin
• 1/2 tsp turmeric
• Garlic (optional)

Method

• In a clay / iron pan, dry roast roughly chopped onion till they are translucent
• Add the leaves, chilli, turmeric and salt and let it cook for 2 mins till their color changes and the mix becomes mushy and watery from the sap of the leaves
• Switch off and let it cool
• Once cool enough, grind this without water or oil.
• In another pan, make a dry tadka of mustard cumin and finely chopped onions and fry till they turn brown
• Add this to the chutney and mix it
• Enjoy the spicy and tangy chutney with unpolished rice / gluten free chapati.

KNOW MORE

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.