Gongura Pickle Recipe – Authentic Sorrel Leaves & Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Gongura Pickle Recipe – Authentic Sorrel Leaves & Sesame Oil

Hey everyone! If you’ve ever tasted the tangy, slightly spicy goodness of Gongura pickle, you know it’s something special. It’s a flavor that just sings of South India, and honestly, once you try making it at home, you’ll be hooked. I remember the first time my grandmother made this for me – the vibrant color and the incredible aroma were unforgettable. Today, I’m sharing my version with you, so you can experience that same magic!

Why You’ll Love This Recipe

This Gongura pickle (also known as sorrel leaves pickle) is more than just a condiment; it’s a burst of flavor that elevates any meal. It’s tangy, spicy, and utterly addictive. Plus, it’s surprisingly easy to make, even if you’ve never attempted pickle-making before. It’s perfect with rice, roti, or even just a simple bowl of yogurt.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 bunches Gongura (sorrel leaves)
• 4-5 red chillies
• 5-6 green chillies
• 1/2 tsp fenugreek powder
• 1 pinch asafoetida (hing)
• 1 pinch turmeric powder
• 3-4 tbsp sesame seed oil
• Salt to taste
• 1 tsp mustard seeds

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Gongura (Sorrel Leaves): Sourcing & Freshness

Gongura can sometimes be tricky to find outside of India, but many Indian grocery stores carry it. Look for leaves that are vibrant green and feel slightly tender. Avoid leaves that are wilted or have brown spots. If you can’t find fresh, frozen can work in a pinch (more on that in the FAQs!).

Sesame Oil: Regional Variations & Flavor Profiles

Traditionally, this pickle uses sesame oil, which lends a beautiful nutty flavor. You can use either light or dark sesame oil – dark sesame oil will give a more intense flavor. I personally prefer a good quality, cold-pressed sesame oil.

Fenugreek Seeds: The Importance of Roasting

Don’t skip roasting the fenugreek seeds! It really brings out their aroma and adds a lovely depth of flavor to the pickle. Just a quick dry roast is all you need.

Red & Green Chillies: Adjusting Spice Levels

The number of chillies is really up to you and your spice preference. I like a good kick, so I usually go with the amounts listed, but feel free to reduce them if you prefer a milder pickle. Removing the seeds from the chillies will also reduce the heat.

Asafoetida (Hing): A Key Flavor Component

Asafoetida, or hing, has a unique pungent aroma that transforms when cooked. It adds a savory depth to the pickle that you won’t get from anything else. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, separate the Gongura leaves from the stems. Give them a really good wash, drain all the water, and pat them dry with a kitchen towel. We want to get rid of any excess moisture.
2. Next, dry roast the fenugreek seeds in a pan until they become fragrant. Let them cool, then grind them into a fine powder.
3. Heat about 1 teaspoon of oil in a pan and fry the red and green chillies separately until they become crisp. Set them aside to cool.
4. Now, heat 3 tablespoons of sesame oil in a pan. Add the asafoetida and turmeric powder. Then, add the Gongura leaves and sauté until they wilt and cook completely. Let this mixture cool down – it’s important!
5. Once cooled, grind the cooked Gongura leaves with the fried chillies, salt, and 1/2 teaspoon of the fenugreek powder into a smooth paste.
6. Heat 1 tablespoon of oil in a kadai (a deep, heavy-bottomed pan). Add the mustard seeds and let them splutter.
7. Add the ground Gongura paste to the kadai. Fry on medium heat for about 10 minutes, stirring constantly, until the mixture thickens and starts to separate from the pan.
8. Finally, mix in the remaining fenugreek powder. Remove from the heat and let it cool completely before storing.

Expert Tips

• Make sure the Gongura leaves are completely dry before grinding – this will prevent the pickle from becoming watery.
• Don’t rush the frying process. Cooking the Gongura leaves thoroughly is key to a good pickle.
• Use a clean, dry spoon when handling the pickle to prevent contamination.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: As mentioned before, adjust the number of chillies to suit your taste.
• Festival Adaptations (Ugadi, Sankranti): This pickle is a staple during festivals like Ugadi and Sankranti in Andhra Pradesh and Telangana. It’s considered auspicious and adds a festive touch to the meal. My aunt always adds a tiny bit of jaggery for a sweet-sour balance during Ugadi.

Storage Duration & Best Practices

Proper storage is crucial for a long-lasting pickle. Store the cooled pickle in a clean, airtight glass jar. It will typically last for about 2-3 weeks at room temperature, or longer if refrigerated.

Serving Suggestions

This Gongura pickle is incredibly versatile!

• Serve it with hot steamed rice and a dollop of ghee.
• Enjoy it with roti or paratha.
• Add a spoonful to your yogurt for a tangy twist.
• It’s also fantastic with idli or dosa.

FAQs

Let’s answer some common questions:

What is Gongura and where can I find it?

Gongura, also known as sorrel leaves, is a leafy vegetable popular in South Indian cuisine. You can find it at Indian grocery stores, or sometimes at Asian markets.

Can I use frozen Gongura leaves for this pickle?

Yes, you can! Just make sure to thaw the leaves completely and squeeze out any excess water before using them. The flavor might be slightly different, but it will still be delicious.

How can I adjust the sourness of the pickle?

Gongura naturally has a sour taste. If you want to reduce the sourness, you can add a tiny bit of jaggery or sugar while grinding the paste.

What is the role of fenugreek seeds in Gongura pickle?

Fenugreek seeds add a unique aroma and flavor to the pickle. They also help to balance the sourness and spice.

How long does this Gongura pickle typically last?

When stored properly in an airtight container, this pickle can last for 2-3 weeks at room temperature, or even longer in the refrigerator.

Can I make a smaller batch of this pickle?

Absolutely! You can easily halve or quarter the recipe if you want to make a smaller batch. Just adjust the ingredient quantities accordingly.