Andhra Style, Chutney recipes, Vegetarian

Gongura Chutney | Gongura Pachadi | How to make Sorrel Leaves Chutney

Gongura pachadi

Gongura Chutney | Gongura Pachadi is a delicious and tangy chutney made from sorrel leaves that is a traditional delight of Andhra.

This authentic recipe combines a riot of flavor with gongura leaves, charred brinjal, peanuts, garlic, and a few spices.

Sorrel leaves are known by several names, including Gongura in Telugu, Pundi Palle in Kannada, and pulichakeerai in Tamil.

These leaves have a tangy flavor with subtle acidity, making anything cooked with them incredibly tasty and lip-smacking.

They are considered to be highly nutritious, containing high levels of iron, vitamin A, B, C, calcium, and zinc. They are anti-oxidants, anti-inflammatory, and anti-microbial in nature, which aids in the relief of colds, coughs, and other minor ailments. It also aids in the reduction of blood sugar levels and is suitable for diabetics.

Sorrel leaves have a very important place in Andhra cuisine; it is believed that any meal would be incomplete without this dish.

This is the classic recipe, where we use a motor and pestle to give it a traditional vibe. The coarse pound dish on a motor tastes very different and gets a unique texture.

Although we can make it using a blender, the texture and flavor will not be the same as when we make it by hand on the motor.

The spiciness of the red chilies, the richness of the peanuts, and the soft, creamy texture with the pleasant taste of brinjals and the tangy taste of the leaves make this dish a must-have.

We use dry coconut to increase the quantity and to add a robust flavor; however, using the coconut is totally optional.

Serve this gongura chutney with Roti, Chapati, Biryani, or Plain rice.

How to make Gongura Pachadi

  1. Roast the brinjal on flame by charring them on all sides.
Gongura Pachadi

2. Take the charred skin off the brinjal and set it aside.

3. Dry roast the peanuts and chilies until they turn crispy.

4. Heat 2 tbsp oil in a skillet and add gongura leaves. Sauté them until the water evaporates and the leaves become somewhat sticky.

Gongura Pachadi
Gongura Pachadi

5. Finely grind dry coconut, roasted chiles, garlic cloves, and cumin. (I used motor and pestle to get that authentic taste and feel, use a blender instead)

Gongura chutney

6. Add the sautéed leaves and roasted peanuts to the mixture and coarsely grind until they blend 3/4th. (Set aside a few peanuts and add them last, grinding roughly until they just break into bits to give the chutney a crunchy texture)

Gongura chutney

7. Now. add Onions and charred brinjal to the mixture. Coarsely grind the onions until 1/4th ground.

Gongura chutney
Gongura chutney

8. Take out the mixture from the motor or the blender and serve.

Gongura chutney
Gongura pachadi

Gongura chutney | Gongura pachadi

Srilatha
Gongura Chutney | Gongura Pachadi is a delicious and tangy chutney made from sorrel leaves thatis a traditional delight of Andhra.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Chutney
Cuisine Andhra, Indian
Servings 4 people
Calories 191 kcal

Ingredients
  

  • 2 cups Gongura leaves
  • 2 Brinjal
  • ½ cup Peanuts
  • 4 chilies
  • 2 tbsp Oil
  • ½ cup Dry coconut  Optional
  • 5-6 Garlic cloves
  • 1 tsp Cumin
  • 1 tbsp Salt

Instructions
 

  • Roast the brinjal on flame by charring them on all sides.
  • Take the charred skin off the brinjal and set it aside.
  • Dry roast the peanuts and chilies until they turn crispy.
  • Heat 2 tbsp oil in a skillet and add gongura leaves. Sauté the gongura leaves until the water evaporates and the leaves become somewhat sticky.
  • Dry coconut, roasted chiles, garlic cloves, and cumin should all be finely ground (I used motor and pestle to get that authentic taste and feel, use a blender instead)
  • Add the sautéed gongura leaves and roasted peanuts to the mixture and coarsely blend until the peanuts and gongura leaves are 3/4 ground. (Set aside a few peanuts and add them last, grinding roughly until they just break into bits to give the chutney a crunchy texture)
  • Now, add Onions and charred brinjal to the mixture.
  • Coarsely grind the mixture until the onions are a quarter ground.
  • Take out the mixture from the motor or the blender and serve.

Notes

  1. After adding the onions, do not over-grind the mixture since the onions lend sweetness to the chutney.
  2. If using a blender, simply pulse a few times after adding the onions and brinjal.