Gongura /Kenaf Leaves Chutney

Gongura/Pundi palle or Kenaf  leaves Chutney.

 Gongura/Pundi palle Chutney is world famous because of its spicy taste. Gongura chutney is very famous in Andra Pradesha. There are many varieties of dishes prepared using this leaves. It is used in curries since it has a savoury taste. Pundi palle (gongura) is regularly eaten with jolada rotti in North and Central Karnataka.
Gogura/Kenaf leaves are called in different names in different places. Pundi Palle in Kannada (Karnataka), Gongura - Andra Pradesh,
Pulichakeerai - Tamil Nadu and Ambadi in Marati. It is called as Pitwaa in Hindi. Taka bhendi or Khata Palanga in Oriya. It is known as Kotrum in Jharkhand, Mestapat in Bengali, Sankokda in Punjab and Sougri in Manipuri.
Lets see some benefits of eating Gongura Leaves. 
Gongura leaves are in two varieties like green stemmed leaf and red stemmed leaf. The red stemmed variety is more sour than the green stemmed. Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants. It is full of dietary fiber, potassium, phosphorus, calcium and magnesium.
Gongura Chutney can be eaten with hot rice and fresh ghee. You can use it as pickle, or as one of the side dish. It is normally hot and spicy.
No Garlic is used in this recipe.

Things required:

Gongura/Kenaf leaves : 2 Bundles. (One bowl).
Green chilly : 5 to 6
Mustard seeds : 1 Tablespoon
Red chilly powder : 1 Tablespoon
Methi/Fenugrik seeds : 1/2 Teaspoon
Salt : as required (1 to 1 1/2 Tablespoon).
Oil : 2 Tablespoons.
Turmeric powder : 1/4 Teaspoon
Lemon extract : 1 lemon extract
Ingh : a pinch

Method : 

1. Wash and clean the leaves and separate the leaves from its stems. Keep it aside. Let it completely dry.

2. Keep a pan on the fire and heat. Put 1 Tablespoon of oil. Add mustard seeds . Let it splutter.

3. Add ingh and dried gongura leaves. Mix it well. It turns soft within few seconds. Stir nicely.

4. Roast methi seeds and dry grind it.
5. Dry grind raw mustard seeds and green chilly. Do not add any water.

6. Add ground green chilly and mustard paste to the gongura mixture.

7. Add red chilly powder, methi powder and mix it thoroughly.

8. Add remaining oil and mix it nicely. The mixture turns soft and starts leaving. Add lemon extract.(

9. Needs to stir little more (at least another 2 to 3 minutes.
10. Now shift the chutney to a dry container or bowl.

11. Let it cool. Fill it in a glass bottle.
12. Better to keep it in fridge and make use of it.

Note :

Normally gongura chutney will not get spoil even it is kept outside.But touching with wet spoon may lead in to fungus. So use a dry spoon. You can add methi seeds along with mustard seeds and fry. Adding more chilly is optional. You can also dry roast mustard seeds and then dry grind it along with green chilly. You can wash and cut green chilly and then add it to the oil and fry.(Optional). Adding garlic to chutney is optional. ( I have not done ). Adding lemon juice not only adds taste it helps the chutney stay longer.
Time :
Drying under the fan : 10 to 15 minutes.
Cooking : 10 minutes.
Serves : As per usage. (1/2 Bottle).
People who suffer from kidney stone problem or acidity problem please do not Eat this Gongura leaves chutney or any other dishes prepared using this leaves.