Pudina Gongura Chutney.

Pudina Gongura Chutney / Mint Sorrel Leaves Chutney ......... goes very well with Biryani / Kababs / Tandoori / Tikkies / Cutlets ...........

Gongura as called in Northern India,  is Ambadi in Marathi, Sorrel Leaves in English and Pulicha Keerai down south ....

In Mumbai we get gongura leaves in bunches… these are sour in taste and have to be added in small quantities. Chutney made out of these leaves along with onions and garlic are sometimes stored in the freezer and used with Non-Veg dishes a little bit each time. Goes well when grinding it with pudina and coriander leaves for making of chutney to be served with any starters.

This chutney tastes great with Tandoori, biryani, kababs, tikkies, cutlets or even with seasoned rice dishes. Simple to make and tasty in taste the chutney I have prepared here is using pudina, coriander and gongura leaves. 

Just grind to a fine paste ... finely chopped 1/2 cup coriander leaves, 1 cup gangura leaves, 1 cup pudina leaves, 5-6 green chillies (plus or minus depending upon individual taste), 1" ginger with 1/4 cup of grated coconut. Remove and add salt. 

Do add much of water. Keep the chutney a bit on thicker side. Dip tandoori pieces, kababs, kikkis, cutlets in them and eat to your heart’s content. Tastes so good when served with starters.

Serve this chutney along with Biryani, Jeera Rice, Pulavs etc. They taste also great when taken in between to spice up the tongue.