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Gongura chutney is a must-try recipe for you if you enjoy sour, hot tastes that entice your palate.

This mouthwatering South Indian meal makes a lovely side dish for your rice and rotis by fusing the distinct flavor of gongura leaves with a variety of spices.

We’ll go into detail about how to make this tasty gongura chutney in this recipe

Table of Contents

Introduction to Gongura Chutney

South Indian cuisine is noted for its gongura chutney, sometimes referred to as sorrel leaves chutney.

The gongura leaves, which are loaded with vital nutrients, give the chutney its characteristic acidic flavor.

Due to its distinctive flavor profile and adaptability, gongura chutney has grown significantly in popularity.

RECIPE CARD

Exploring the Delicious Gongura Chutney: A Tangy and Spicy Delight|Gongura pachadi

payal debnath

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine Indian, south indian

Servings 8 People

Calories 15 kcal

Ingredients

Ingredients:

80 g Gongura leaves
7 small baby arbi leaves
1 tablespoon ginger-garlic paste
2 dry red chillies
Mustard oil
1/4 teaspoon haldi powder
1 tablespoon red chilli powder
Salt

Instructions

Preparation Steps:

Wash and Chop Gongura Leaves:
Clean the gongura leaves well.
Remove the red stems.
Chop the leaves finely.

Prepare Baby Arbi Leaves:

Wash and finely chop the baby arbi leaves.

Cook Gongura and Arbi Leaves:

Heat mustard oil in a pan.
Add 2 dry red chillies and let them sizzle.
Put in the ginger-garlic paste and cook for a minute.
Add chopped gongura and arbi leaves.
Sprinkle some salt and haldi powder.
Mix well, reduce the heat, and cover the pan.
Let it cook for 5 to 7 minutes until arbi leaves get soft.

Add Spices for Flavor:

After 7 minutes, add red chilli powder.
Cook for 5 more minutes on high heat, stirring continuously.

Serving Suggestions:

Hot as a side dish with rice and rotis.

Notes

Gongura Chutney contains around 10 to 15 calories per 20g serving.

Keyword gongura chutney

– Washing and Chopping Gongura Leaves

The gongura leaves should first be carefully cleaned.

Finely slice the leaves and remove the red stems.

By following these instructions, you can be sure that your chutney is clear of contaminants and preserves its bright green color.

– Preparing Baby Arbi Leaves

Similarly, wash the baby arbi leaves and chop them finely.

This adds a pleasant crunch to the chutney and complements the tangy gongura leaves.

– Cooking the Gongura and Arbi Leaves

Two dry red chilies are added to a pan of heated mustard oil to add a little spice.

On medium heat, add the ginger-garlic paste and cook for one minute.

Add salt and haldi powder now, along with the chopped gongura and arbi leaves.

Stir thoroughly, then turn the heat down and cover the pan. The arbi leaves should be soft after 5 to 7 minutes of cooking the combination.

– Adding Spices for Flavor

Add red chili powder to the mixture after 7 minutes.

Continue stirring while cooking for a further 5 minutes over high heat.

Your taste buds will dance with delight as a result of this process, which gives the chutney a rich and aromatic flavor.

With fluffy rotis and steaming rice, serve it hot as a side dish. Your food will taste even better because to the sour, hot, and savory flavors that are combined.