Gonkura Leaves with Coconut - Chutny.

 Gonkura Leaves with Coconut - Chutny.

This is different from the standard ‘Gonkura Chutny’ sold in the market and which is really a ‘pickle’.
But this ‘with coconut’ chutney is for short term or immediate use. We make a similar chutny as this
one with ‘Colocasia’ or ‘Pathrode’ leaves also. It has an exotic taste and goes well with plain rice.

Ingredients:
 # 1) Gonkura leaves without any stalks, a medium sized bowl.  2) ½ lime size tamarind (Gonkura leaves are also slightly sour).  3) 3-4 tsp of Urad dal.  4)  3-5 red chillies. 5) Mustard – 1 tsp.  6) Chana Dal 2-3 tsps.  6) Curry leaves few.  7) Turmeric powder 1/2 tsp.  8) Green chillies 2-3.  9) Salt to taste. 10) Coconut – 2 tablespoons. 11) Ghee and cooking oil 2-3 tsp respectively as needed.  12) Garlic pods about 12-15.                              

      Ingredients: Gonkura leaves, Coconut, urad dal, chana dal, red chillies, mustard, tamarind, haldi, garlic, green chillies, curry leaves.

Method:
 #  1. Cleaned and dried leaves, say about 2-3 cups, ½ lime size tamarind and salt as needed and minimal water, cook/blanch in a pressure cooker or any other vessel over a stove for 1-2 minutes after pressure develops. Don’t wait for whistle. Keep it aside to cool.
 2.With little coconut oil, roast urad dal, red chillies, mustard, chana dal, curry leaves and haldi on medium flame for about 2 minutes, when chana dal browns slightly and aroma comes. Cool it. 
   

                                                    
                                           Blanch Gonkura leaves with tamarind and salt in a vessle or cooker.
                                             

                                                   Roast other ingredients and allow it to cool.
# 3) Grind in a mixie items 1 & 2 along with 2 green chillies to a paste with little or no water.
# 4) Though chutney is now ready, to make it last for a few days, just heat it up in a kadai with 2 tsps of coconut oil. 

                                                    Heat up the blended chutney in a kadai with little oil.
 # 5) Transfer it to a serving dish and garnish with the crushed garlic pods and curry leaves using ghee and coconut oil.

                                                  

                                           Ready to serve or preserve after garnishing with garlic.

Use the chutney with hot white rice and ghee or curd rice or chapathi or parota. It can be stored in the fridge for 7-10 days.
Preparation time: About 25 minutes.

Please note the standard Gonkura Chutney sold in the market is a Pickle which can be stored for a long time.
                                    

Gonkura seeds to plants in my garden, to Gonkura Chutny (Pickles), Gonkura Coconut Chutny, blanching and preserving excessive leaves in freezer for later use and nutrition facts.

Nutrition facts: 100 gms of Gonkura (or Sorrel) leaves contain:
 Calories-22, Carbohydrates – 3.2 gm, Proteins – 2.0 gm, Total fat – 0.7 gm, Cholesterol – 0, Dietary fibres – 2.9 gm and various Vitamins, Electrolytes, Minerals and Phyto nutrients *

* Ref: https://www.nutrition-and-you.com/sorrel.html

                 Gonkura plants in my garden.  Harvested leaves.  Seeds,fresh leaves & blanched leaves.

Grow Gonkura in garden or pot, use fresh leaves for various preparations and enjoy the unique flavour and taste regularly. There are also many other dishes one can make with Gonkura.