Wednesday, May 26, 2010

Khatti Bhaji Ki Chutney

Its been a long time since I posted. I am not getting any time from my routine work and weekends have just flown by without me posting anything. But that does not mean I have not been baking and cooking.

I had baked an apple cake recently that we took along for a family friends birthday. Everyone out there gave it a thumbs up. So yes, I will be blogging about that soon. I have some other recipes too lined up!

Okay to start with I want to blog about this nice and tangy chutney that made today. It is so easy to make and amazingly delicious. Goes well with both Rice and Rotis.

Actually this bhaji called Khatti bhaji in North. In hindi "khatti" means sour and this leafy veggie is naturally very sour and tangy. This veggie was a favorite of my grand mother-in-law so I was told.

Also called "gongura" down south and they use it in chutneys, dals and even pickles made out of these leaves are quite famous. This recipe was passed onto me by a generous colleague of mine who had the patience of answering all my questions.

Here goes:


  • Gongura leaves (a small bunch)

  • 2 tbsp of roasted peanuts

  • 2 Green Chillies

  • 4 cloved of garlic

  • salt to taste


  • Grind the roast peanuts into a fine powder.

  • Boil the leaves along with Green Chillies in little water till the leaves are light green and are cooked.

  • Grind the leaves along with any little water left and the chillies into a fine paste along with garlic and salt.

  • Add the peanut powder and give one final stir.

  • Temper the chutney with chopped onions.

  • Your chutney is ready. Enjoy!!!

  • P.S: If you do not want to temper then you may add some hot ghee (optional) on top of this chutney and then top it with freshly chopped onions (mandatory :)).

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