Gongura Chutney Recipe – Authentic Sorrel Leaves & Red Chilli Paste

Last Updated on 1 month by Neha Deshmukh

Gongura Chutney Recipe – Authentic Sorrel Leaves & Red Chilli Paste

Hey everyone! If you’ve ever tasted the vibrant, tangy goodness of Gongura chutney, you know it’s something special. It’s a flavour that just sticks with you. I remember the first time my grandmother made this for me – the sourness was such a surprise, but so incredibly addictive! Today, I’m sharing my version of this classic Andhra/Telangana recipe with you. Get ready to add a burst of flavour to your meals!

Why You’ll Love This Recipe

This Gongura chutney isn’t just a condiment; it’s an experience. It’s a perfect blend of sour, spicy, and savoury, and it’s incredibly versatile. It’s fantastic with rice, roti, or even as a spread for sandwiches. Plus, it’s surprisingly easy to make once you get the hang of it. Trust me, once you try this, you’ll be hooked!

Ingredients

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

• 6-7 small bunches sorrel leaves/gongura leaves
• 2 tablespoons oil
• 15 dried red chillies
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3-4 fenugreek seeds
• To taste salt
• 6-7 garlic cloves
• 1 large onion (optional)
• 2 tablespoons oil
• 0.5 teaspoon chana dal
• 0.5 teaspoon urad dal
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 4-5 dried red chillies
• 6-7 curry leaves

Ingredient Notes

Let’s talk ingredients! Gongura leaves are the star here, and their unique sourness is what makes this chutney so special. You can usually find them at Indian grocery stores. If you’re lucky enough to grow your own, even better!

As for the chillies, I prefer using Byadagi chillies for their vibrant colour and moderate heat. But feel free to use any dried red chillies you like, adjusting the quantity to your spice preference.

And don’t underestimate the tempering! It’s crucial for developing the chutney’s full flavour profile. The fragrant spices sizzling in oil create a depth that you just can’t skip.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thoroughly dry the gongura leaves. Getting rid of the moisture is key! Then, heat 1 tablespoon of oil in a pan and sauté the leaves until they’re soft and mushy – about 10 minutes should do it.
2. While the leaves are cooking, let’s work on the spice powder. In a separate pan, roast the cumin seeds, coriander seeds, fenugreek seeds, and 15 dried red chillies in 1 tablespoon of oil for about a minute. Let them cool completely, then grind them into a fine powder.
3. Now, blend the spice powder with the garlic cloves until you have a coarse mixture. Add the cooked gongura leaves and pulse a few times – you want it to be roughly combined, not completely smooth.
4. Transfer the mixture to a bowl. If you’re serving immediately, you can mix in the diced onion. But if you’re planning to store it, I recommend leaving the onion out to prevent it from spoiling quickly.
5. Time for the tempering! Heat 2 tablespoons of oil in a small pan. Add the chana dal, urad dal, cumin seeds, mustard seeds, 4-5 dried red chillies (broken into pieces), and curry leaves. Sauté until the dals turn golden and everything is wonderfully fragrant.
6. Finally, pour the hot tempering over the gongura mixture and mix well. Serve immediately with hot rice and a dollop of ghee, or store it in an airtight container.

Expert Tips

• Don’t skip drying the gongura leaves! Excess moisture will make the chutney watery.
• Roasting the spices really brings out their flavour. Don’t rush this step.
• Adjust the amount of chillies to your liking. Start with less and add more if you prefer a spicier chutney.
• The tempering should be hot when you pour it over the chutney. This helps to release the flavours and preserve the chutney for longer.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: For a milder chutney, reduce the number of dried red chillies. For a fiery kick, add a few extra!
• Regional Variations: Andhra-style Gongura chutney tends to be spicier, while the Telangana version is often a bit more tangy. Feel free to experiment with the chilli-to-gongura ratio to find your perfect balance.
• Storage for Longer Shelf Life: Omit the onion when storing. Properly stored in an airtight container in the refrigerator, this chutney can last for up to a week.

Serving Suggestions

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

• With a simple bowl of steaming hot rice and a spoonful of ghee.
• As a side dish with roti or paratha.
• Spread on sandwiches or wraps for a tangy twist.
• As a dip for vegetable sticks or samosas.

Storage Instructions

To keep your Gongura chutney fresh for longer:

• Let it cool completely before storing.
• Transfer it to an airtight container.
• Refrigerate immediately.
• It should stay good for up to 5-7 days.

FAQs

Q: What is Gongura and where can I find it?

A: Gongura, also known as sorrel leaves, is a plant native to India and has a wonderfully tart, sour flavour. You can usually find it at Indian grocery stores, especially those specializing in South Indian produce.

Q: Can I use frozen Gongura leaves?

A: While fresh leaves are best, you can use frozen Gongura leaves in a pinch. Just make sure to thaw them completely and squeeze out any excess water before using.

Q: How do I adjust the spice level of this chutney?

A: The easiest way to adjust the spice level is to control the number of dried red chillies you use. Start with fewer chillies and add more to taste.

Q: What is the best way to temper the chutney?

A: The key is to use hot oil and sauté the spices until they’re fragrant and golden brown. Don’t burn them!

Q: Can this chutney be made ahead of time?

A: Yes, you can definitely make it ahead of time! It actually tastes even better after the flavours have had a chance to meld together. Just remember to omit the onion if you’re storing it.

Q: What is the shelf life of homemade Gongura chutney?

A: When stored properly in an airtight container in the refrigerator, homemade Gongura chutney should last for up to 5-7 days.