Gongura Chutney Recipe – Authentic Sorrel Leaves Pickle

Last Updated on 2 months by Neha Deshmukh

Gongura Chutney Recipe – Authentic Sorrel Leaves Pickle

Hey everyone! If you’ve ever tasted the tangy, slightly sour, and utterly addictive Gongura chutney, you know exactly what I’m talking about. It’s a flavour that just sticks with you. I first made this when I was craving a taste of my grandmother’s cooking, and honestly, it transported me right back to her kitchen. Today, I’m sharing my version of this South Indian staple with you – it’s easier than you think!

Why You’ll Love This Recipe

This Gongura chutney (also known as sorrel leaves pickle) is a burst of flavour in every bite. It’s incredibly versatile – perfect with rice, roti, or even as a spread for sandwiches. Plus, it’s packed with nutrients! It’s a little different from your typical chutney, offering a unique tangy kick that will elevate any meal. Trust me, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to make this amazing Gongura chutney:

• 7-8 bunches gongura leaves red stem/sorrel leaves
• 1 tablespoon oil
• To taste salt
• 2 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 3-4 green chillies
• 1 medium onion
• 1 medium tomato
• 2 tablespoon coriander leaves
• 3-4 garlic cloves
• 0.5 cup water
• 3 tablespoon oil (tadka)
• 0.5 teaspoon urad dal
• 0.5 teaspoon chana dal
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 teaspoon chopped garlic
• 4-5 dried red chillies
• 5-6 curry leaves

Ingredient Notes

Let’s talk about these ingredients for a sec! Gongura leaves are the star here. They have a wonderfully tart flavour, almost lemony, that’s so unique. You can find them at Indian grocery stores, and sometimes even at farmers’ markets.

Spice levels are a big deal in Gongura chutney, and it really depends on your preference. Some families like it fiery hot, while others prefer a milder flavour. Feel free to adjust the number of green chillies and red chilli powder to your liking.

Fresh ingredients are key! The fresher the gongura leaves, tomato, and coriander, the brighter and more vibrant your chutney will be. Don’t skimp on quality here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the gongura leaves really well. They can sometimes have a bit of dirt, so give them a thorough rinse and drain all the excess water.
2. Now, in a pressure cooker, combine the washed leaves, salt, red chilli powder, turmeric powder, garlic cloves, green chillies, chopped onion, chopped tomato, 1 tablespoon of oil, and ½ cup of water.
3. Pressure cook for 2 whistles. This will soften the leaves beautifully. Once it’s done, let the pressure release naturally and then carefully open the cooker.
4. Let the mixture cool down a bit, then blend it into a coarse paste. You don’t want it completely smooth – a little texture is nice!
5. Time for the tadka (tempering)! Heat 3 tablespoons of oil in a separate pan. Add the urad dal, chana dal, mustard seeds, and cumin seeds. Let them splutter – that’s when you know the flavours are releasing.
6. Add the chopped garlic, dried red chillies, and curry leaves to the pan. Sauté until fragrant, about a minute or two.
7. Pour this beautiful tadka over the blended gongura mixture and mix everything well. The sizzle is the best part!

And that’s it! Your Gongura chutney is ready.

Expert Tips

• Don’t overcook the gongura leaves in the pressure cooker. You want them softened, but not mushy.
• The tadka is crucial for flavour. Don’t rush it! Let the spices splutter and release their aroma.
• Taste and adjust the salt and spice levels as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments:
  • Mild: Reduce the green chillies to 1-2 and use only ½ teaspoon of red chilli powder.
  • Medium: Use the recipe as written.
  • Hot: Add an extra green chilli and increase the red chilli powder to 2.5 teaspoons.
• Festival Adaptions: My aunt always makes a larger batch of this for Ugadi (Telugu New Year) and Sankranti. It’s considered an auspicious dish!

Serving Suggestions

Gongura chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With a simple bowl of steamed rice – it’s a classic pairing!
• Spread on roti or paratha.
• As a side dish with dosa or idli.
• Even as a condiment with sandwiches or wraps.

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Honestly, it rarely lasts that long in my house!

FAQs

• What is Gongura and where can I find it? Gongura, also known as sorrel leaves, is a leafy vegetable popular in South Indian cuisine. It has a unique tangy flavour. You can find it at Indian grocery stores or sometimes at farmers’ markets.
• Can I use frozen Gongura leaves? While fresh is best, you can use frozen gongura leaves in a pinch. Just thaw them completely and squeeze out any excess water before using.
• How do I adjust the sourness of the chutney? The sourness comes from the gongura leaves themselves. If you find it too sour, you can add a tiny bit of sugar to balance it out.
• What is the best way to store Gongura chutney to prevent it from spoiling? Store it in an airtight container in the refrigerator. Make sure to use a clean spoon each time you take some out to prevent contamination.
• Can this chutney be made ahead of time? Yes, you can make it a day or two ahead of time. The flavours actually develop and get even better as it sits!