Gongura Chutney Recipe, Andhra Style, Gongura Pachadi (2024)

By Fareeha Leave a Comment

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Gongura Chutney Recipe, Andhra Styleis 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.

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Gongura (Red Sorrel leaves) isalso 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

Mango Dal recipe,Allam Chutney,Tomato Onion Chutney

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.

Table of Contents

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 gongurahas 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 gonguraleaves 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

Fareeha

Gongura Chutney is a delicious and yummy chutney that serves well with plain rice.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Ingredients

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

For Tadka

1 tbsp oil
1 tsp mustard seeds
2 garlic cloves finely chopped
2 red chili whole
a sprig of curry leaf

Instructions

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.

Preparing Tadka

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.

Notes

Choose bright green gongura leaves for best taste and flovor. You can add in the stems if you would like more sourness to it.

You can store this chutney for a couple of days in the refrigerator.

Keyword gongura chutney

Until next time

Fareeha

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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.

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