Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves.
Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.
In the same pan, add asafoetida and the sorrel leaves along with salt.
Let cook until tender. Remove and keep it aside.
When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether.
Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.
