An Andhra special chutney recipe, Gongura pickle is made from sorrel leaves or gongura as main ingredient. Gongura is also called Sorrel leaves. The chutney is staple in Hyderabadi cuisine and is best enjoyed with rice and onions. Gongura chutney is spicy, tangy and a great accompaniment to any rice dish. It is extremely delicious!
Gongura are an excellent source of folate and a very good source of vitamin B6, both of which are needed to keep levels of homo cysteine, a potentially dangerous molecule, low. Gongura is a very rich source of Iron, vitamins C, folic acid and anti-oxidants essential for human nutrition In addition, they also are a very good source of riboflavin, another important B vitamin for cardiovascular health since it is necessary for the proper functioning of B6
2 cups chopped gongura leaves (ambada)
salt to taste
2 tbsp roasted and powdered peanuts
2 tsp sugar
1/2 tsp coriander (dhania) powder
1/4 tsp chilli powder
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
- Heat the oil in a kadhai (deep pan) and add the mustard seed.
- When the seeds crackle, add the turmeric powder, asafoetida and gongura leaves and stir continuously for 2 minutes.
- Add the salt sugar,coriander and cumin seeds powder, peanut powder and chilli powder, mix well and cook for 2 minutes.
- Transfer in a bowl and serve hot with rotis or parathas.