Gongura (Roselle) - 1 bunch - about 5 stems.
Red Chilies - 1 cup - 8 to 10 Red chilies.
Garlic - 4 cloves.
Turmeric.
Jaggary(brown sugar).
Salt to taste
For seasoning: Oil/Ghee, Mustard, Methi, Urad Dhal and Hing (Asafetida).

How to make Gongura Chutney:
a Separate gongura leaves from the stems and wash the leaves throughly. Spread the leaves on towel for removing the moisture off the leaves.
a Heat a pan on low heat, fry gongura leaves with very little oil or ghee. Remove into a food processor. In the same pan roast the garlic cloves and red chilies. (Optional: If you want extra spicy or want to add green chilies instead of red chilies, Green chilies needs to be dry fried too).

a Add chilies, garlic, salt, turmeric and a small amount of jaggary (say a size of peanut) with the gongura leaves and grind into a fine paste.

a Season the chutney with Mustard, Methi, Urad Dhal and Hing (Asafetida) in hot oil or ghee.

a Serve gongura chutney with Rice - topped with Ghee.