First thing that strikes in our mind whenever we plan for Andhra Meals is tangy, spicy - Gongura chutney or Pachadi. I’ve seen my friends going mad about Gongura Chutney and completing the entire Meal only with this chutney. This is truly an inseparable part of Andhra meals. 

I bet my Mother-in-law makes the best Gongura Chutney I’ve ever had.  A very simple and quick recipe that can easily be stored for a week.  You can choose this chutney as spread for roti, dosa or bread, but the best is to have with hot rice and ghee along with a slice of onion.  Hmmmmmmmmm can’t resist anymore, let’s try this now…………………..

 

  Gongura Chutney

Ingredients:

Gongura Leaves (red sorrel leaves) : 2 cups

Red Chilies : 10-12 nos.

Jeera : 2 tsps

Garlic : 10 cloves

Oil : 14-15 tsps

Salt to taste

For Tempering :

Mustard : 1 tsps

Red Chilies – 3-4 nos.

Curry Leaves – 10-12 nos.

Peel and wash the Gongura leaves.

Heat 2 tsps of oil in a pan, fry Red chilies, Jeera and Garlic. Keep aside the fried ingredients.To the same pan heat 2 tsps of oil and fry the Gongura leaves until the water evaporates. 

The leaves will turn slimy but don’t worry that’s the actual taste you will get in your chutney. Allow this to cool down. 

Mix the fried dry ingredients and the Gongura in a bowl, add Salt to taste. Grind this mixture to fine paste in a blender.

Tempering :

Heat 8-10 tsps of Oil in a small pan, add mustard, curry leaves and red chilies, allow it to splutter. Add this tempering to Gongura Chutney. Yummy, tangy, spicy Gongura chutney ready to serve. 

You can store this in an air tight container and refrigerate.