March 2, 2018

Gongura & Capsicum Chutney / Chutney Recipe - 26 / #100chutneys

Gongura is a general used in Telugu cuisine and most popularly used in a pickled version. Already I have shared more information about gongura leaves along with an interesting recipes, so please check the below link to get a detailed version.

Gongura Pappu 

Gongura Pachadi 

Gongura Brown Rice Pulao 

Royyalu Gongura 

And coming to my today's chutney, I gave an unique twist by including green capsicum / bell pepper along with gongura leaves. And both the ingredients complimented each other to give a delicious tangy, spicy and tasty chutney. This chutney pairs perfectly with hot plain rice but also can be served with Idly or Dosa. Adjust the quantity of green chilli according to taste bud. Dry red chillies can also be used instead of green ones.

Ingredients :

1 Tbsp Oil 
1 Bunch Gongura leaves  (approx. 1- 11/2 Cups ) 
1 Big Green Capsicum / Bell Pepper, Chopped 
1 Big Onion,Chopped 
1 Tsp Cumin seeds 
4 - 5 Green chillies ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Cumin seeds / Jeera 
1/2 Tsp Urad dal 
1 - 2 Dry red chillies 
A pinch of Hing 

Method :

Heat 1 tbsp oil in a pan and add chopped onion followed by cumin seeds, green chillies and capsicum.

Saute it together for a minute or until the onion turns translucent and add gongura leaves.

Saute it for a another couple of minutes in a low flame or until the leaves gets cooked well.

Once done, remove from the flame and cool the sautéed mixture.

Grind into fine paste by adding the required quantity of salt and water.

Transfer to a bowl and keep aside.

For Tadka, heat oil in a small pan and add cumin seeds followed by urad dal, dry red chillies and hing powder.

Fry and add it to the prepared chutney.


Serving Options :

Serve with hot plain rice or Idly or Dosa.

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