Step-by-Step Instructions

1. 1.Sauté Spices and Aromatics

   Heat 2 tablespoons of oil in a pan. Add 2 tablespoons of coriander seeds, 1 teaspoon of cumin seeds, 5-7 dry red chilies, and 8-10 garlic cloves. Sauté until they turn aromatic and lightly golden, which takes about 3-4 minutes. This step builds the bold base flavor for the chutney.

2. 2.Cook Tomatoes and Spices

   Add 2 medium chopped tomatoes to the pan. Season with 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Mix well and cook for about 5 minutes until the tomatoes start to soften.

3. 3.Add Gongura Leaves and Cook

   Add 2 packed cups of washed ambaade or gongura leaves to the pan. Cover the pan with a lid and cook for about 5-7 minutes until the leaves wilt and release their tangy flavor, and the tomatoes are completely soft.

4. 4.Grind the Chutney Base

   Transfer the cooked mixture to a grinder or food processor. Grind everything together into a coarse chutney. Adjust salt and spice as needed after tasting.

5. 5.Prepare Tempering

   In another pan, heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds and 2-3 dry red chilies. Let the mustard seeds splutter and the chilies turn fragrant, which takes about 1-2 minutes.

6. 6.Combine and Cook Chutney

   Pour the ground chutney paste into the tempering. Cook the chutney for about 5-7 minutes, stirring occasionally, until the excess water dries out and the chutney achieves a rich, thick texture. This also helps in preserving the chutney.

7. 7.Store and Serve

   Transfer the authentic Ambaade ki Chutney to an airtight jar for storage. This chutney stays good for several days. Enjoy it with hot rice and a dollop of ghee, or pair it with rotis for a comforting, homestyle meal. You can also serve it with perfectly boiled eggs.