Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Gongura Chutney (Red Sorrel Leaves Chutney)

 Published 2014-May-30   Updated 2018-Aug-28

- Submitted by Dahlia

(Gongura Chutney, Pulicha Keerai Thuvayal, Ambadi ki Chutney)

Gongura (Red Sorrel Leaves) Chutney is a specialty condiment from the state of Andra Pradesh. It is also found in other states of India, as well as in some other countries. Red Sorrel has a naturally sour taste. The flowers are sometimes used to make juice. These greens are recommended during summer months as it has a cooling effect. In Andhra, there are many dishes made with gongura that includes Gongura dal, Gongura Mamsam, Gongura Pachadi and the very famous Gongura Pickle.

There are 2 types of gongura leaves (Sorrel Leaves) available - one with red stem and the other with white stem. The leaves with red stem are sourer than the white variety.

This chutney is very flavorful and can be stored in the refrigerator for a week. Let us see how to make this.

Recipe For Red Sorrel Leaves Chutney

Ingredients

  • Fresh Red Sorrel Leaves (Gongura, Pulicha Keerai) - 1 bunch
  • Dry Red Chilies - 4
  • Green Chilies - 1
  • Garlic - 10- 15 cloves
  • Fenugreek seeds- 1/2 tsp
  • Channa dal (Bengal gram dal) - 1 tbsp.
  • Urad dal (Black gram dal) - 1 tbsp.
  • Peanuts - 2 tbsp.
  • Salt - to taste
  • Oil - 2 tbsp.

To Temper

  • Oil - 1 tbsp.
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Dry red chilies - 2
  • Curry leaves - 1 sprig

Method

  1. Wash the leaves for at least 2-3 times in plenty of water to remove all dirt. Pluck the leaves and discard the stem.
  2. Heat 1 tbsp oil in a heavy bottomed pan and roast the peanuts, channa dal, urad dal, fenugreek seeds and the dry red chilies. Fry on low heat till they turn golden brown.
  3. Remove it with a slotted spoon onto a plate and let it cool.
  4. In the same pan add another tbsp of oil and saute the green chili, garlic cloves and sorrel leaves. In about 3-4 minutes, the leaves will get wilted.
  5. Switch off and let it cool too.
  6. Grind the roasted seeds, chilies, garlic and the leaves together with enough salt to a smooth paste.
  7. Take the chutney in a bowl. Heat oil in a small pan and do the tempering. Add this on top of the chutney.

Serving Suggestion

  • Tasty Gongura chutney is ready to serve with rice, roti or dosa.

Red Sorrel Leaves Chutney

More Chutney Recipes

Coconut Chutney Coconut Chutney Beetroot Chutney Beetroot Chutney Tamarind Chutney Tamarind Chutney Roasted Garlic Chutney Roasted Garlic Chutney
See more ⟩⟩

More Greens Recipes

Gongura Pachadi Gongura Pachadi Beetleaves Poriyal Beetleaves Poriyal Mustard Greens Curry Mustard Greens Curry Spinach Dosa Spinach Dosa
See more ⟩⟩


Post a new comment

2000 Characters left
Name
Your name will be displayed next to your comment.
Email
Email will NOT be displayed publicly.
Cancel       Save Comment

Comments (1)

Person   ()
Hi!

Your blog has caught our attention thanks to the quality of your recipes. We would be delighted if you would join us on Recipes.in so that we could link to your blog.

Recipes.in is a search engine that compiles the best Indian cooking sites and blogs from the Internet. We are one of the largest in the world with sites in 37 markets and several hundred blogs are already enrolled here and benefit from the traffic we are sending to their sites.

To join Recipes.in, just go to recipes.in/add-your-food-blog

Sincerely,

Emilie
Recipes.in

Post Comment


 Published by on and last updated on 2018-08-28.