Today I am going to share you Gongura chutney in village style. It is a simple and quick chutney recipe, can serve with hot rice and ghee. Gongura chutney, also known as gongura Pickle, is a flavorful and tangy condiment from South India, particularly popular in Andhra Pradesh and Telangana.
The primary ingredient is gongura leaves (sorrel leaves), known for their unique sour taste. These leaves are sautéed and blended with spices, creating a vibrant green chutney that pairs well with rice, dosa, or idli.
The chutney offers a distinct combination of tartness from the gongura leaves and heat from green chilies, making it a beloved addition to many South Indian meals. Do try this village style gongura chutney at home and leave your valuable feedback in comment section.
Ingredients
- To Make Roast Oil – 3 Tsp
- Coriander Seeds – 1 Tbsp
- Cumin Seeds – 1 Tbsp
- Fenugreek Seeds – 1/2 Tsp
- Red Chilli – 15 Nos
- Gongura/Sorrel Leaves – 2 Medium Size Bunches
- Garlic – 3
- Cloves Salt 1 Tsp
- To Tempering Oil- 2 Tbsp
- Mustard Seeds – 1/4 Tsp
- Cumin Seeds – 1/4 Tsp
- Urad Dal – 1 Tsp
- Chana Dal – 1 Tsp
- Garlic Slices Asafoetida Powder – 1/4 Tsp
- Few Red Chillies
- Curry Leaves
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Preparing
- To a pan, add oil, coriander seeds, cumin seeds, fenugreek seeds, red chillies and roast them for 2 mins.
- Turn off the stove and keep it aside.
- To the same pan, add some oil.
- Add the washed sorrel leaves.
- Cook until they become mushy.
- Turn off the stove. Keep them aside. Cool the mixture.
- To a mixer jar, add the roasted spices and grind it to powder.
- Add cloves of garlic and pulse it again.
- To this add the cooked sorrel leaves and salt. Grind together into a paste.
- To another pan, add oil, mustard seeds, cumin seeds, urad dhal, chana dal, garlic slices, asafoetida, red chillies and curry leaves.
- Once the mustard seeds splatter, turn off the stove and add the sorrel leave mixture. Mix well.
- Turn on the stove and cook the mixture until oil separates. 13. Andhara style gongura pachadi is ready to be served.
Gongura Pickle – FAQs
What is Gongura Pickle
A spicy and tangy Andhra pickle made from sorrel (gongura) leaves.
Main ingredients
Gongura leaves, red chilies, garlic, oil, and spices.
How to make Gongura Pickle
Cook gongura leaves, grind with spices, and mix with tempered oil.
Why is it sour in taste
Gongura leaves naturally have a tangy flavor.
How long does it last
It can last for weeks when stored properly in oil.
Best oil to use
Gingelly (sesame) oil gives the best traditional taste.
Can I reduce spiciness
Yes, reduce the number of red chilies.
Best combination
Tastes great with hot rice and ghee.
Storage tips
Store in an airtight container with oil on top.
Is it healthy
Yes, it is rich in iron and antioxidants when consumed in moderation.
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Be Healthy. Thank-you