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chandrikas kitchen08View on platform ↗

Other regionsPosted: Aug 24, 2026

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Editor's note

South Indian gongura chutney gains traction on short-form video as "village kitchen" content. The traditional tempering technique for extracting aromatics from spices offers practical insights for mise en place and flavor-building in small-batch preparations.

Key ingredients

Original caption

🌿 Gongura Chutney Ingredients 🌿 Gongura (Sour Sorrel Leaves) – 6 bunches 🫒 Oil – 1 tbsp 🧄 Garlic – 8–10 cloves 🌶️ Green Chilies – 6–8 🌿 Cumin Seeds – 1 tsp 🌿 Coriander Leaves – ¼ cup 🍅 Tomatoes – 2 medium 🧂 Salt – 1½ tsp (adjust to taste) 🟡 Turmeric Powder – ¼ tsp 🧅 Onions – 2 medium 🔥 For Tempering 🫒 Oil – 1 tbsp 🌱 Mustard Seeds – 1 tsp 🌿 Cumin Seeds – ½ tsp 🌶️ Dry Red Chilies – 3–4 🫘 Split Chana Dal (Senaga Pappu) – 1 tbsp 🍃 Curry Leaves – 1 add the chutney to the tempering and mix well

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