Gongura Pachadi | Gongura pickle: After tasting different recipes of Gongura Pachadi | Gongura Pickle in different places of Andhra/Telangana, I hit the jackpot. The very tasty, lip-smacking one which I cannot stop but write the recipe for. The right amount of chosen spices is the secret behind the “can’t stop eating Gongura pachadi |Gongura pickle | Sorrel Leaves Chutney! Take a look, try and let me know your views on the same.

Ingredients to Make Gongura Pachadi Recipe | Gongura pickle 

• Sorrel leaves/Gongura: One cup
• Dry Chillies: 4
• Green Chillies: 5
• Fenugreek seeds: ¼ of a teaspoon
• Coriander seeds: Half a teaspoon
• Asafoetida: ¼ of a teaspoon
• Mustard seeds: 1 teaspoon
• Garlic cloves: 6-8
• Turmeric powder: ¼ of a teaspoon
• Salt: To Taste

Method to make Gongura Pachadi Recipe | Gongura pickle | Sorrel Leaves Chutney

 

Step 1: Take a pan, heat some oil and fry the mustard seeds, garlic cloves, coriander seeds, fenugreek seeds and dry red chillies.

 

 

Step 2: Grind the whole fried ingredients until it’s a fine powder and keep it aside.

  

 

Step 3: Heat a pan with some oil and put in the sorrel leaves along with turmeric and salt.

 

 Step 4: Cook the leaves till they are brown and the raw smell fades off. Then add the whole spice powder we made in the initial steps and keep the mixture aside in a bowl.

Tip: If you think your leaf paste has become tight you can always put it aside and heat some oil in the pan and add it back to the chutney.        

    

Step 5: It’s tampering time: Take a generous amount of oil and put in the mustard seeds, garlic, asafoetida, and green chillies and let them sputter.

  

Step 6:  Add the bowl of chutney you kept aside.

 

Step 6: Give the whole chutney a good mix and the very tasty Gongura pickle is ready! Enjoy it with steamed rice and chopped raw onions for a great meal!

Picking up the Sorrel/Gongura leaves is one hassle we face before starting the recipe. So, I have a tip.

TIP: Spare your thumb the pain and pick up the scissors to get the leaves off the branches.