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Gongura Pachadi or Sorrel Leaves Chutney

An ace Chutney Gongura Pachadi or Sorrel Leaves Chutney is quintessentially a authentic delicacy of the Telugu cuisine which is a part of many feast or festivals.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Author: Padma

Ingredients

  • To roast:
  • 1 teaspoon oil
  • 10 to 12 dry red chillies
  • 2 Tablespoon Coriander seeds
  • ½ teaspoon Fenugreek seeds
  • A big bunch of Gongura or Sorrel leaves Wash, pluck leaves from the stalks and leave them to dry
  • Other Ingredients:
  • 1 teaspoon cumin seeds
  • 3 Garlic cloves
  • 1 red onion finely chopped (optional)
  • For seasoning:
  • 2 Tablespoons oil
  • 3 to 4 garlic cloves crushed or cut into small pieces
  • 1 teaspoon Black gram Urad dal
  • 1 teaspoon Split bengal gram Channa dal
  • 2 to 3 dry red chillies
  • ½ teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Fenugreek seeds

Instructions

  • Heat oil in a pan over medium heat and roast dry red chillies, coriander seeds and fenugreek seeds till you get a nice aroma. The fenugreek seeds and coriander seeds turn light brown. Remove them to a plate and let them cool.
  • In the same pan add gongura or sorrel leaves and sauté them till soft. Allow it to cool.
  • In a blender add garlic, and cumin seeds under the section "Other Ingredients", roasted dry ingredients, required slat and grind to a fine powder.
  • Now add sautéed gongura or sorrel leaves and grind very coarsely.
  • For the tempering: Crush or chop garlic pods. Heat oil in a small pan over medium heat. Once oil is hot enough, add garlic. Now add lentils and fenugreek seeds. Once garlic starts to turn light brown add red chillies, mustard seeds and cumin seeds. When mustard seeds splutter add curry leaves.Turn off the heat and let it cool.
  • Transfer the tempering to the Gongura Pachadi or Sorrel Leaves Chutney.
  • Transfer the chutney to an air-tight container and store in the refrigerator for longer shelf life (for about 2 weeks).
  • You can also include finely chopped raw onions to consume immediately or you can fry onions till translucent in the tempering and then transfer to the chutney. You can refrigerate this chutney for about a week.