Gongura Pickle Recipe – Authentic Red Sorrel & Chili Chutney

Last Updated on 6 months ago by Neha Deshmukh

Gongura Pickle Recipe – Authentic Red Sorrel & Chili Chutney

Okay, let’s be real. If you’ve ever tasted Gongura pickle, you understand the obsession. It’s that perfect balance of tangy, spicy, and utterly addictive. I first made this when I was craving a taste of my grandmother’s cooking, and honestly, it’s been a family favorite ever since! This isn’t just a pickle; it’s a little jar of sunshine (and spice!) that brightens up any meal.

Why You’ll Love This Recipe

This Gongura pickle (also known as Gongura pachadi when served fresh) is a South Indian staple, and for good reason. It’s incredibly flavorful, surprisingly easy to make, and keeps for ages – perfect for when you want a burst of flavor without spending hours in the kitchen. Plus, it’s a fantastic way to experience the unique taste of Gongura leaves, which are truly one-of-a-kind.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 4 bunches fresh gongura leaves (red sorrel)
• 7-8 dry red chillis (whole)
• 1 tsp methi seeds (fenugreek)
• 7-8 green chillis
• 1 tbsp black gram dal (urad dal)
• 1 tbsp bengal gram dal (chana dal)
• 1 tbsp coriander seeds
• 12-15 garlic cloves
• 4 tbsp oil (plus 3 tbsp for tempering)
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few of them are key to getting this pickle just right:

• Gongura Leaves: These are the stars of the show! They have a wonderfully tart, almost lemony flavor. You can usually find them at Indian grocery stores. Don’t be intimidated by their slightly sour smell – that’s a good thing!
• Red Chillies: The amount of heat is totally up to you. Some regions in Andhra Pradesh use incredibly fiery chillies, while Telangana tends to be a bit milder. Feel free to adjust to your spice preference.
• Drying the Leaves: This is important. Air-drying the Gongura leaves for a couple of days helps concentrate their flavor and prevents the pickle from becoming too watery. Trust me on this one!
• Dals & Seeds: Toasting these brings out their nutty aroma and adds depth to the pickle. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, separate the gongura leaves from their stalks. Then, spread them out and air-dry for about 2 days, until they’re nicely wilted.
2. Once dried, give the leaves a good wash and pat them completely dry. We don’t want any extra moisture hanging around.
3. Heat 2-3 tablespoons of oil in a pan over medium heat. Fry the gongura leaves for 5-7 minutes, until they soften up. Set aside.
4. In the same pan, add the methi seeds, coriander seeds, black gram dal, bengal gram dal, and dry red chillies. Toast them until they become fragrant – about 3-5 minutes. Keep a close eye, as they can burn quickly!
5. Let the toasted spices cool slightly, then grind them together with the green chillies and salt to a coarse powder. A little texture is good here.
6. Now, add the crushed garlic and fried gongura leaves to the spice mixture. Pulse grind everything together – you want a chunky texture, not a smooth paste.
7. Time for the tempering! Heat 3 tablespoons of oil in a small pan. Add mustard seeds, dry red chillies (broken into pieces), and curry leaves. Let them splutter and sizzle.
8. Pour the hot tempering oil over the gongura mixture and mix well. That sizzle is the sound of deliciousness!

Expert Tips

• Taste as you go: Don’t be afraid to adjust the salt and chilli levels to your liking.
• Use good quality oil: A flavorful oil will really enhance the taste of the pickle. I like to use groundnut oil.
• Don’t over-grind: A chunky texture is what you’re after. It adds to the overall experience.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce the number of green chillies and dry red chillies. Or, remove the seeds from the green chillies for a milder flavour.
• Andhra vs. Telangana Style: Andhra style tends to be spicier and uses more dry red chillies. Telangana style is often a bit milder and uses more green chillies.
• Vegan Adaptation: This recipe is naturally vegan!
• Shelf Life Extension: Adding a tablespoon of mustard seeds powder while grinding the spices can help extend the shelf life.

Serving Suggestions

Gongura pickle is incredibly versatile. It’s amazing with:

• Steaming hot rice and a dollop of ghee.
• Idli and dosa for a flavourful breakfast.
• Roti or paratha for a quick and easy meal.
• Even as a side with a simple dal-rice combo.

Honestly, I sometimes just eat it straight from the jar (don’t judge!).

Storage Instructions

Let the pickle cool completely before storing it in an airtight container. Refrigerate for up to 1 month. Make sure to use a clean, dry spoon each time you take some out to prevent spoilage.

FAQs

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

A: Gongura, also known as red sorrel, is a leafy vegetable popular in South Indian cuisine. It has a unique tart 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 is 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. The flavour won’t be quite as vibrant, though.

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

A: Easily! Reduce the number of green and dry red chillies for a milder pickle, or add more for extra heat. Removing the seeds from the green chillies also helps tone down the spice.

Q: What is the best way to store Gongura pickle to prevent spoilage?

A: Store the cooled pickle in an airtight container in the refrigerator. Always use a clean, dry spoon when taking out portions.

Q: Can this pickle be made without garlic?

A: Yes, absolutely! While garlic adds a lovely flavour, you can omit it if you prefer. The pickle will still be delicious.