Step-by-Step Guide to Make Ultimate Ambadi/Gongura/Sorrel leaves Chutney

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We hope you got insight from reading it, now let's go back to ambadi/gongura/sorrel leaves chutney recipe. You can have ambadi/gongura/sorrel leaves chutney using 21 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Ambadi/Gongura/Sorrel leaves Chutney:

1. You need of Chutney ingredients.
2. Prepare 1 of big bowl Ambadi leaves/Gongura.
3. Get 1 tsp of oil.
4. Prepare 8-10 cloves of garlic.
5. Use 1 inch of ginger.
6. Provide 6-7 of Dry Red chillies (can vary according to taste).
7. Provide 1/2 tsp of methi(Fenugreek) seeds.
8. You need 1 tsp of coriander seed.
9. Use 1 tsp of Cumin seeds.
10. You need 2 tsp of peanuts.
11. Provide to taste of Salt.
12. Prepare of Water for adjusting thickness.
13. Prepare of Tadka/ tempering.
14. Prepare 2-3 tsp of Oil.
15. Use 1 tsp of Mustard seeds.
16. Prepare 1 tsp of Cumin seeds.
17. You need 1/2 tsp of Asafoetida.
18. Prepare 1-2 of Dry red chilli.
19. You need 8-10 of Curry leaves.
20. You need 1 tsp of Chana dal(Bengal gram).
21. Take 1 tsp of Peanuts (if you are a great fan of it).

Instructions to make Ambadi/Gongura/Sorrel leaves Chutney:

1. Dry roast Cumin seeds, Fenugreek seeds, coriander seeds, ginger, garlic, dry chilly, peanuts. Remove it aside and cool it.
2. In same pan add oil if required and roast Ambadi/Gongura leaves for 5-6mins. And cool it.
3. In a big mixer jar add all roasted ingredients and salt to taste. Make a fine paste. Add water as required..
4. Remove the paste in bowl to serve..
5. For tempering heat oil in the pan add mustard seeds let them crackle, then add cumin seeds fry for 1/2min. Add chana dal and fry for 2mins. Now add curry leaves and asafoetida and finally dry red chilli and fry for 2mins..
6. Pour the tempering over the chutney. And it's ready to eat.
7. Traditionally it's had with steamed rice..

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