Gongura Chutney Recipe, How To Make Gongura Chutney Andhra Style
Yummy Indian Kitchen
Yummy Indian Kitchen
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  • 1. The gongura leaves need to be washed well and dried to get rid of moisture content in the leaves or dry them using an absorption cloth
  • 2. If the chutney leaves are not dried then the chutney cannot be stored for a long time and can be eaten as an instant chutney.
  • 3. If the leaves are dried and made then the chutney can be stored for a couple of weeks.
  • 4. In this recipe I have added onions and tomatoes while cooking gongura leaves and these ingredients can be skipped if planning to store the chutney as the chutney spoils if water content is available in the chutney.
  • 5. The chutney can be made with red stem sorrel leaves for a tangy taste or
  • 6. Here I am making instant chutney and did not dry the leaves and all the above would be followed in gongura pachadi
  • 15 mins Cook time
  • 20 mins Total time
  • 35 mins Gongura chutney recipe made with sorrel leaves and enjoyed with steamed rice
  • leaves
  • 3-4 Ingredients For The Chutney
  • 1 tbsp oil
  • 2 tsp red chilli powder
  • ½ tsp turmeric powder
  • 3-4 green chillies
  • 1 medium size onion
  • 1 medium size tomato chopped
  • 2 tbsp coriander leaves
  • 3-4 garlic cloves
  • ½ cup water
  • 3 tbsp oil
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 1/ 2 tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp finely chopped garlic
  • 4-5 dried red chillies
  • 5-6 curry leaves



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