Gongura Chutney Recipe, Andhra Style is an authentic dish from the cuisine of Andhra Pradesh. Though it is made all over India, but today, I have decided to write the Andhra version.
Gongura (Red Sorrel leaves) is also known as ambada bhaaji in Maharasthra and pulichikirai in Tamil Nadu. It is very famous in South India especially for its various varieties like Gongura Pachadi (Gongura chutney), Niluva Gongura Pachadi (Gongura pickle) and Gongura pappu (Gongura Dal) and so many other recipes.
For more similar recipes try the following
The Gongura Chutney Recipe, Andhra Style, or the Gongura Pachadi, as the pachadi stands for chutney in Telugu, is one of my favorite recipes.
The gongura leaves that we get in my Abba’s native town in Andhra is also very different which will enhance the flavor of this Gongura Chutney or the Gongura Pachadi to another level. I have not seen those leaves anywhere else, to be honest.
How to choose gongura leaves?
- Look for leaves that are firm and not wilted.
- The smaller the leaves, better will be the taste.
- The gongura leaves should not be yellow or brown.
What is the taste of gongura leaves
The gongura has a very distinct sour and tangy taste. They are perfect to be served with plain rice or simply as a pickle.
Different methods you can make gongura chutney or pachadi
You can make gongura leaves in various forms and methods.
- Add some boiled dal to the gongura curry for a yummy gongura pappu.
- You can make pickle by excluding water and tomato from the recipe. Ensure that you cook on relly low flame to prevent burning.
- Add more tomatoes to the gongura make a smooth gravy for rice.
- Make chicken masala and add the gongura to relish the popular gongura chicken recipe.
Expert Tips for storing the Gongura Chutney
- If you are planning to store the gongura chutney, wash and dry the leaves completely. The moister from the leaves will spoil the chutney faster.
- Skip the tomato and water completely.
- Store in the refrigerator for best results.
- You can store up to a fortnight in the refrigerator.
- Even if you make with tomato, you can easily store the gongura pachadi for couple of days in the refrigerator. This is a great make ahead dish.
My version is a quick and instant gongura chutney recipe in andhra style. Hence tomato was added and I didn’t dry the leaves as the chutney was consumed within two days of making.
Let’s get started with our Gongura Chutney recipe, Andhra Style Gongura Pachadi
Check out the step by step picture of making the gongura chutney below
- Choose the best gongura leaves. Separate the leaves from the stem and wash them thoroughly.
- Heat oil, add onion. Fry till the onion browns, then add in the garlic and green chili.
- Add the tomato, salt, turmeric powder
- Add the gongura leaves to the prepared masala
- Cook until done. Once cooled, blend coarsely.
- Prepare the tempering for the gongura chutney
- Add the tadka to the prepared gongura chutney recipe.
Gongura Chutney Recipe, Andhra style
What You Need:
- 2 bunches of gongura leaves
- 4 tbsp oil
- 2 onion, finely chopped
- 3 garlic cloves, crushed
- 2 tomato, finely chopped
- 5-6 green chili, slit in middle
- 1 tsp turmeric powder
- salt to taste
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 garlic cloves, finely chopped
- 2 red chili, whole
- a sprig of curry leaf
How To Make:
Cooking Gongura Chutney
- Heat oil in a pan and fry the onion till translucent.
- Add garlic and green chilis and fry till the garlic browns.
- Now add the turmeric powder and tomato and cook till the tomato is tender.
- Add in the gongura leaves and a cup of water and cook till the gongura leaves are tender and change the color.
- Mix in the salt and mash it with a wooden dal masher or put in a blender and blend coarsely.
- Heat oil in a pan and add the mustard seeds till they splutter.
- Add in the garlic, red chili and curry leaves. Cook till garlic is browned. Your tadka is ready
Making Gongura Chutney
- Pour this tempering over the blended gongura and your gongura chutney recipe is ready to serve.
Until next time
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This recipe was originally published in May 2016. It has been retested and updated with reader feedback. New step by step photos have been added and the recipe has been made printable.