Gonkura chutney
Gonkura leaves - 1 bunch
Oil - 2 tbsp = ½ cup
Mustard seeds - 3 sp
Methi seeds - 1 tsp
Red chillies - 15-20
Tamarind paste - 2 tbsp
Salt, Jaggery.
Wash, clean & chop 1 bunch of gonkura leaves,dry on few sheets of newspaper over which a cloth is spread.
When dry, fry in 2 tbsp of oil.
Heat 1/2 cup oil & fry mustd seeds,methi seeds & chillies well, without the chillies turning black.
When cool grind chillies, salt & tamarind paste.
When half way through, add ¼ cup jaggery & grind.
Finally add mustard seeds& methi seeds with oil & grind to blend well.
Because of oil it preserves for min: 10-12 days.
Pickles:
More or less similar – but the proportions given will help the pickle last for one year.
Gonkura leaves - 1 kg
Red chillies - 100gms
Tamarind - 250 gms
Gingelly oil - 2 cups
Mustard seeds - 50 gms
Methi seeds - 25 gms
Hing powder - 2 tsp
Red chillies, cut into pieces - 50 gms
Garlic - 100 gms ( peeled)
Salt - 450-500 gms
Haldi
Take 1 kg (roughly 7 cups) gonkura leaves & clean in the same way as given above but dry overnight preferably.
Then just dry them on a kadai in batches of 2 cups at a time to “dehydrate “ them ( till they wilt well).
Cool & grind coarse in a mixi.
In a litle oil fry red chillies & powder.
Take about 500ml extract from tamarind.
Heat gingelly oil in a vessel & temper with mustars seeds, methi seeds, hing powder , red chillies cut into pieces & peeled garlic.
Fry well.
Then add tamarind pulp & boil.
When the whole mixture boils & starts thickening add haldi , about 450 – 500 gms salt , ground gonkura & chilli powder.
Simmer & cook till it reaches thokku consistency & oil starts leaving the mixture. Remove , cool & bottle.