Gongura Pachadi Recipe (Sorrel Leaves Chutney)

Gongura Pachadi is a tangy, spicy and flavorful chutney from Andhra cuisine, prepared using sorrel leaves, locally called ‘gongura (Hibiscus sabdariffa).’ The red-stemmed variety is often preferred for its pronounced sourness, though the green-stemmed one is also traditional, offering a milder tang and softer texture. The jagged leaves are sautéed in oil and blended with tempered spices to create a bold, earthy chutney that tastes delicious with hot steamed rice, especially when topped with a touch of sesame oil or ghee.

In Andhra cuisine, ‘gongura’ refers to sorrel leaves, scientifically known as Hibiscus sabdariffa. Two main varieties are commonly used:

1. Red-stemmed gongura: Features darker green leaves with reddish stems and a pronounced sourness, often favored in traditional recipes.
2. Green-stemmed gongura: Lighter in color, more tender and slightly less tangy, yet just as traditional and widely used, especially when red-stemmed is not available.

What I’m sharing here is a Gongura Nilava Pachadi – a simple, bold-flavored version made with Sorrel (Hibiscus sabdariffa) called Gongura in Telugu language.

Additionally, the word ’Nilava’ in Telugu means something that is preserved or stored for a longer time. The term ’Pachadi’ is a traditional South Indian word for a spicy, tangy chutney or pickle.

A classic from Andhra and Telangana, this Sorrel Chutney is known for its punchy taste and long shelf life. It has a tangy, spicy flavor that pairs perfectly with hot rice and a spoonful of ghee or sesame oil.

In fact gongura is a staple in Andhra households and finds its way into chutneys (pachadi), dals and pickles.

The Gongura Pachadi, in particular, is known for its bold, robust complex flavors with subtle bitter undertones. While some call it a chutney and others a pickle, there are many ways to prepare this awesome dish.

In my recipe, I’ve used green-stemmed gongura leaves, but it works just as well with red-stemmed leaves. Feel free to use whichever variety is available to you. The red variety gives a sharper tang, while the green brings a milder flavor.

My version also uses minimal oil, making it a lighter option that still keeps well for a few weeks. If you plan to make a larger batch or store the Gongura Pachadi longer, you can increase the oil quantity to help preserve it.

How to make Gongura Pachadi

Prep & Sauté Sorrel Leaves

1. Pluck leaves from stems. You should get 6 cups of gongura leaves. Rinse the leaves very well in water to remove any dirt or grit. Drain extra water from the rinsed leaves and dry the leaves.

Spread them on a clean cloth for drying. Do not dry in sunlight. Dry in shade or in your kitchen. Drying takes a few hours.

It is important to dry leaves so that any extra water does not come into the pachadi. This will spoil it further. The leaves should not be wet or moist.

2. Heat ¼ cup oil in a kadai or sauté pan. Add the 6 cups of gongura leaves. 

3. Mix and begin to sauté, stirring often.

4. First, the leaves will wilt. Continue to sauté until oil separates at the sides. The cooking time for the leaves will range from 10 to 12 minutes on a low to medium-low heat.

5. Set the sautéed leaves aside on a plate to cool.

Temper Spices

6. Heat 2 tablespoons oil in another pan or same pan.

Add 1 teaspoon mustard seeds. When they crackle, turn off the heat. 

7. Add ½ teaspoon fenugreek seeds and ½ teaspoon asafoetida. Stir to mix and let the fenugreek seeds change color.

Ensure that the seeds are fried well and do not burn or get browned too much.

Note: If the fenugreek seed remain raw or are browned too much or get burnt, then they taste bitter.

8. Add 7 to 8 medium-sized Kashmiri dried red chilies (I used 5 large-sized) and 2 sprigs curry leaves (or 30 small curry leaves), and mix.

Tip: Halve or break and remove seeds from the red chillies before using them.

9. Turn on the heat and keep it to a low. Stir often, until red chilies change color and look crisp.

10. Turn off the heat again. Add ¼ teaspoon turmeric powder and mix.

Set aside this tempered spices mixture to cool on a separate plate.

Make Gongura Pachadi

11. Transfer to a mixer-grinder. Add ½ teaspoon pink salt or regular salt according to taste.

12. Grind to a coarse mixture. 

13. Add the sautéed gongura leaves together with any extra oil that has remained after sautéing them.

14. Pulse or grind in small bursts to a coarse or semi-coarse texture.

15. Transfer Gongura Pachadi to a clean bowl or jar. Keep it air-tight and sealed with a lid.

Tip: Avoid storing in metal containers or bowls, as the sourness of gongura may react with them.

Storage & Serving Suggestions

Refrigerate the bowl or jar with the pachadi and use it as needed. When removing the pachadi, use a clean dry spoon. The pachadi keeps well for about a few weeks when refrigerated.

If you want to store for a longer period of time, freeze the chutney in small portions. Thaw it before using.

Gongura Pachadi is best enjoyed as a side dish or mixed into hot steamed rice. It also pairs well with chapati.

You can serve it alongside South Indian meals like Sambar, dal or Rasam with rice. It’s equally delicious when accompanied by Curd Rice for a tangy-spicy contrast.

Expert Tips

1. Tempering options: For extra flavor, in a bit of oil, temper mustard seeds, curry leaves and a pinch of asafoetida (hing) and add this tempering to the prepared chutney.
2. Add crunch with lentils: You could include urad dal or chana dal in the tempering for a subtle crunch and nuttiness.
3. Adjust chilli for heat: Customize the spice level by increasing or decreasing the number of red chilies based on their pungency and heat.
4. Use of Kashmiri chilies: Kashmiri red chilies offer vibrant color with milder heat. Use 5 to 6 medium-sized chillies, if you prefer a less spicy chutney. You could also include a few green chillies, if you like.
5. Balance bitter & tangy notes: To mellow the bitterness of fenugreek seeds and tartness of sorrel, keep the fenugreek seeds to just ¼ teaspoon if using fewer chillies.
6. Including tamarind: Opt to add a small piece of tamarind, for a more pronounced sour taste or if the gongura leaves are less our.
7. Richer flavor with garlic: For added depth while serving, fry some garlic and stir it into the chutney.
8. Oil adjustment: Add more oil if you prefer a richer, more pickle-like consistency.
9. Optional ingredients: Curry leaves and turmeric can be skipped if desired – they’re optional additions.

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