Red sorrel leaves ( gongura) pandu mirch chutney

Ingredients	Quantity
Red sorrel leaves (Gongura)	1 bunch
Pandu mirchi	12
Tamarind	To taste
Fenugreek seeds	1 table spoon
Mustard seeds	1 table spoon
Hinge	¼ th spoon
Salt	To taste
Garlic cloves	8

Preparation method

1. Wash the red sorrel leaves and dry it for 1 hour, and keep it aside.
2. Wash the pandu mirch and dry it for 30 minutes, and then mirch salt, tamarind grind it into a smooth paste.
3. Heat the pan oil to fry then add mustard seeds fry until pops and add fenugreek seeds, add hinge and fry it for 1 minute, and add garlic cloves fry it for 2 minutes and transfer to plate.
4.  The same pan, oil to fry then add red sorrel leaves fry it for 10 minutes, then switch off the flame. Let it cool down put the fried seasonings and grind into a coarse powder, then add red sorrel leaves and pandu mirch paste  grind it into a smooth paste.
5. Finally you can add garlic cloves mix it into the chutney.Gongura chutney is ready to serve.
6. You can serve with hot plain rice with oil and onion