Gongura (Roselle) Chutney Recipe
Gongura or roselle plant is grown in Southern part of India and its recipes are very common in Andhra and Telangana states of South India. It is green leafy vegetable with little sour taste and hence assist in digestion it is also very rich in vitamins, iron, folic acid and antioxidants. Let’s learn step by step process to prepare gongura chutney recipe.
Gongura (Roselle) Chutney Recipe
- 1 cup Washed Roselle (gongura) Leaves
- 1 tbsp Yellow Split Pas
- 1 tbsp Black Split Lentils
- 1 tbsp Coriander Seeds
- 1 tsp Salt (According to your taste)
- 2 tbsp Choped Green Chili (Basically this recipe contains 6 to 7 dried red chillies )
- 1 tsp Turmeric Powder
- 5 cloves of Garlic
- 1 tbsp Cumin Seeds
- 1 tbsp Vegetable Oil
- Take Roselle (gongura) leaves n wash them properly.
- Take all the ingredients as shown in the image.
- Add Black Split Lentils, Yellow Split Pas, cumin seeds, chopped green chili, Coriander seeds and cloves of garlic in the pan and let them splutter.
- Add vegetable oil and stir fry them.
- Add chopped Roselle (gongura) leaves and let them cook.
- Cover the container with lid and let them cook by adding salt and turmeric powder.
- When leaves turns soft turnoff the flame and let them cool down.
- In a grinding jar add the ingredients n grind them.
- The recipe is ready to be served. In an airtight container one can preserve them via refrigeration for a week.
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