Thursday, October 22, 2009

Gongura Chutney

Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe.This delicious chutney can be stored in the refrigerator for a week. Homemade gongura chutney is very flavorful and delicious. Today we will learn how to make gongura chutney/gongura pachadi (Andhra Style) or  at home.

Gongura Chutney-Gongura Pachadi (Andhra style)
Gongura chutney with rice and potatoes

Gongura Pachadi-Chutney-Andhra Style

Gongura Pachadi-Andhra Style

 Prep Time : 15 mins
 Cook Time : 30 mins 
 Yields: 2 cups
 Recipe Category
 Recipe CuisineAndhra Cuisine-Indian

   Ingredients needed

   Gongura – 2 big bunches or 6 cups tightly packed
   Red chillies – 4-5
   Green chillies – 5-6
   Fenugreek powder -1/2 tsp
   Asafoetida – a pinch
   Turmeric Powder –a pinch
   Sesame seed oil -3-4 tbsp
   Salt as required

   For the seasoning

   Oil - 1 tbsp
   Mustard seeds– 1 tsp


Separate gongura leaves from the stem, wash it, drain the water and pat it dry with a kitchen towel.

Dry roast fenugreek seeds (vendhayam) and powder it.

Heat a tsp of oil and fry red chillies and green chillies separately. Keep it aside.

Heat 3 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Cook the leaves well. Leave it to cool.

frying sorrel leaves

Then grind it along with red chillies, green chillies and salt (I used rock salt) to a fine paste. Picture below shows cooked gongura leaves.

Andhra gongura chutney

Heat 1 tbsp of oil in a kadai/pan, add mustard seeds, when it splutters, add the ground gongura paste and fry on medium flame for another 10 minutes or until it leaves the sides of the pan. Add fenugreek powder, mix well and remove from flame.

how to make gongura chutney

Delicious gongura chutney/pachadi is ready. This chutney goes well with rice. I love it even with dosas. Check out more Chutney Recipes 

Note -I have prepared half of the recipe given above i.e- with 1 bunch - you will get 1 cup of chutney as shown in the main picture above.

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  1. Wow tangy gongura chutney looks yumm!

  2. Looks delicious..Never tasted it..will try soon.

  3. I'm stopping by again to inform that you have been bestowed a "kreativ Blogger" on my page. Do come by to collect them when you have the time, dearest:)

  4. Thank you,Sangeetha for your award.

  5. I love this chutney,Mouthwatering one.Do visit my blog when u find time

  6. gongura chutney has a different taste

  7. Hi Padma,

    I am prathiba from "Ths indian food court". You have a wonderful blog with wow recipes. Do visit my blog when you are free!!!!

  8. Dear Padhu,

    Your recipes are awesome. Especially lunch box menus. Your recipes are really easy to learn and simple to cook as your logo says. Thanks for posting lovely ones and keep posting many many recipes.

    Luving ur recipes and menus,
    Anitha V

  9. U r outstanding spending my entire day in ur blog only.u made my cooking easy and interestin
    Lov u mam. . .

  10. Hi padhu, any time I want to cook something new, I come here to your blog. One stop for everything. Well u had a quick question about tongues, why are we using both red and green chilli? And how would it be if I add few garlic pods too ??


Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.