Go Back Email Link

Sweet and Sour Gongura Pachadi - Sorrel Leaves Chutney

This Gongura Pachadi recipe is super easy and delicious. It is sweeter and crunchier in texture than typical Andhra style Gongura pachadi. Adding jaggery and peanuts makes it easier and inviting for kids.
Prep Time10 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Indian, Telugu
Keyword: Chutney
Servings: 3 People
Author: Nidhi Bansal
Cost: $3

Equipment

  • Pan
  • Chopping Board

Ingredients

  • 200 g Fresh Gongura leaves
  • 4 Cloves Garlic
  • 1 Medium Onion
  • 1 Regular Dried Red Chili Optional
  • 1 tsp Salt To taste
  • tsp Turmeric
  • tsp Coriander Powder Optional
  • 1 tsp Mustard Seeds
  • 2 tbsp Peanuts Roasted
  • 2 tsp Jaggery powder
  • 1 tbsp Cooking Oil Use sesame oil, ghee, coconut oil, peanut oil or mustard oil. Any cooking oil that is not refined and pure in nature would go well.

Instructions

  • Separate the leaves from the twigs. Properly wash gongura leaves.
  • Finely chop the Gongura leaves and keep aside.
  • Pound the jaggery or grind to make powdered or smaller pieces. This will make it easier to mix.
  • Finely chop the onion and garlic and keep aside.
  • Heat oil in the pan.
  • Once the oil is hot, add mustard seeds. Let the seeds splutter.
  • Add garlic and let it turn golden yellow.
  • Break the chili in two pieces and add to the pan.
  • Add onion and salt. Stir till onions turn golden brown.
  • Add turmeric powder, coriander powder, and jaggery powder.
  • Add the leaves. Mix well and cover for 5 mins or till the leaves have wilted off nicely.
  • Add the roasted peanuts on the top. Mix well.
  • Serve hot with steamed rice or chapati.Enjoy!