Punti kura Chutney (Gongura Chutney)(Shelf life 6 months)

Ingredients

Putikura (Gongura) 1 bunch(Wash and Separate the leaves from the stems )
Red Chilies 5-6 or to taste
Salt to taste
Garlic Cloves 8-10 or more if you like garlic a lot.
Oil 3-4 teaspoons

Powder (Dry roast the following and grind )
Chena Dal 2 teaspoons
Urad Dal 2 teaspoons
Fenugreek seeds ¼ teaspoon
Jeera ¼ teaspoon

Seasoning
Oil 1 cup
Jeera 1 teaspoon
Mustard seeds 1 teaspoon
Hing ½ teaspoon
Urad dal 1 teaspoon

1. Make a powder by grinding all the ingredients under powder sub title.
2. In a hot wide pan add oil and then add cleaned gongura leaves, chopped garlic, red chilies and fry them till the leaves are soft and cooked all the way through.
3. Let the mixture cool and then grind it to a paste along with the powder that is prepared.
4. Heat a wide pan with 1 cup oil in it. Once the oil is hot enough add all the ingredients that are under seasoning sub title, fry them for 1-2 min or till u hear crackling sound of jeera and mustard seeds or the urad dal is golden brown
5. Finally add the above prepared gogura paste to it and fry it till all the wetness from the paste is gone, this can take anywhere from 10-15 min on medium heat stirring occasionally.
6. Once the oil in the pan starts to separate from the chutney, that means it is done.
7. Remove it from heat, let the mixture cool then pack it in a dry air tight container. This will last for 6 months or some times even more.
   
   Enjoy it with rice and roti.