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    Home » Recipes » Chutney's & Pickles

    Gongura Pachadi Recipe Andhra Style

    Published: Sep 2, 2021 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 1 Comment

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    Gongura pachadi also known as gongura chutney, is a traditional Andhra Pradesh dish made with sorrel leaves, green chillies, garlic pods, and other common spices.

    andhra style gongura pachadi

    If you're looking for more South Indian instant chutney recipes, then do try tomato pickle and mango chutney, which goes great with rice dishes like jeera rice and ghee rice.

    Gongura is a good source of iron, vitamins, and antioxidants, all of which are vital for human nutrition. These sorrel greens are famous in India's southern state of Andhra Pradesh.
    Sorrel comes in two varieties, one is green leaf and the other being red variety which is sourer than the green/white stem variety.

    Jump to:
    • Ingredients for gongura chutney
    • How to make gongura pachadi
    • How to store gongura pachadi
    • 📖 Recipe

    Ingredients for gongura chutney

    • Red Sorrel leaves
    • Green chillies
    • Chopped onion

    Tempering for gongura chutney

    • Oil
    • Mustard +urad dal
    • Garlic pods
    • Dry red chillies
    • Curry leaves

    For the details of the exact quantities of each ingredient, check the recipe card below.

    How to make gongura pachadi

    Pick the leaves from the stalks and wash 2 to 3 times with water and keep them aside. In a large pan add the leaves, green chillies and ¼ cup of water and bring it to boil until the leaves are cooked properly or green chillies change their colour.

    Once it is cooked, allow it to cool completely and add salt and grind into a smooth paste.

    Heat a pan with oil for tempering, once it is hot add mustard, urad dal. Once it splutters add crushed garlic pods, dry chillies and curry leaves.

    Add the chopped onions and saute until the onion changes its colour.

    Then add the ground gongura paste. Simmer and cook till the oil comes out from the sides. It takes 10-15 minutes to get to that stage. Keep stirring occasionally to avoid the burnt at the bottom.

    switch off the flame. Enjoy with steaming rice and ghee. And it also goes well with curd rice!

    How to store gongura pachadi

    Store in an airtight container and it stays good for a week in the fridge.

    You can store it at room temperature also for 2 to 3 days.

    NOTES:

    Adjust the green chillies according to your taste.

    IF YOU ENJOY THIS RECIPE, YOU MAY ALSO LIKE:

    Roasted green chillies chutney

    Green chutney recipe

    Karam chutney

    Coconut chutney

    📖 Recipe

    andhra special gongura chutney

    Gongura Pachadi Recipe Andhra Style

    Gongura pachadi also known as gongura chutney, is a traditional Andhra Pradesh dish made with sorrel leaves, green chillies, garlic pods, and other common spices.
    5 from 3 votes
    Print Pin Rate
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: chutney, Pachadi
    Cuisine: Andhra, Indian
    Servings: 4
    Author: Pavani

    Ingredients

    • 2 cups Red Sorrel leaves tightly packed
    • 6 to 8 Green chillies
    • 1 large Chopped onion

    Tempering for gongura chutney

    • 3 to 4 tablespoon Oil
    • 1 teaspoon Mustard +urad dal
    • 3 to 4 Garlic pods - crushed
    • 2 to 3 Dry red chillies
    • 1 spring Curry leaves

    Instructions

    • Pick the leaves from the stalks and wash 2 to 3 times with water and keep them aside. In a large pan add the leaves, green chillies and ¼ cup of water and bring it to boil until the leaves are cooked properly or green chillies change their colour.
    • Once it is cooked, allow it to cool completely and add salt and grind into a smooth paste.
    • Heat a pan with oil for tempering, once it is hot add mustard, urad dal. Once it splutters add crushed garlic pods, dry chillies and curry leaves.
    • Add the chopped onions and saute until the onion changes its colour.
    • Then add the ground gongura paste. Simmer and cook till the oil comes out from the sides. It takes 10-15 minutes to get to that stage. Keep stirring occasionally to avoid the burnt at the bottom.
    • switch off the flame. Enjoy with steaming rice and ghee. And it also goes well with curd rice!

    Notes

    Adjust the green chillies according to your taste.
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    special andhra gongura chutney

    More Chutney's & Pickles

    • Tomato Chutney | Andhra Style Tomato Pachadi
    • Hmarcha Rawt | Roasted Green Chilli Chutney from Mizoram
    • Instant Tomato Pickle | Andhra Tomato Pachadi
    • Green Chutney Recipe |Green Chutney for Sandwich and Chaat

    Reader Interactions

    Comments

    1. Sai Kiran

      August 17, 2022 at 6:00 am

      I would like to have gongura pickle, it's a tasty and healthy pickle, Thanks for the recipe.

      5 stars

      Reply

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    9 shares