Gongura leaves (Red sorrel) – 1 big bunch
Oil – 20ml
Red chilis – 12
Methi seeds – 2 tsp
Jeera – 1 1/2 tsp
Mustard seeds – 2 tsp
Tamarind – 3 one inch pieces
Salt to taste
Garlic – 6 pods
Curry leaves – few
Shallots (sambar onion) – 12 peeled
Red chilis – 2
mustard seeds – 1/2 tsp
1.Pick and thoroughly wash and pat dry the gongura leaves on a clean cloth.Then chop.
2.Heat a pan and 1/2 tsp oil and fry red chilis and remove into a dish to the same pan add methi,jeera and mustard seeds and fry lightly.Do not burn.let cool along with red chilis.fry tamarind also and grind all the five fried ingredients in a small blender jar.
3.Add 10ml oil and fry the Gongura leaves well till they change colour to dark green and moisture is evaporated.
4.let this also cool.Now add to the powder in the jar along with salt and run the mixer for few times just to blend well .
5.Heat a small pan for tempering add remaining oil and splutter mustard and add curry leaves,red chilis and shallots stir 1 min and turn of heat .Do not fry the small onions more.
6.now add the ground gongura and garlic pods to the tempering and mix well.Let cool and transfer to a glass jar or bottle.
This is made like Gongura chutney with slight changes.But remains long evev without any preservatives.Ofcourse this is my own homemade style pickle.
We can make in less amounts and keep for 2-3 months easily.If you add more oil it lasts 6 months.
By kezia Mary