Spicy Sorrel Leaf Chili Pickle (Gongura Pickle) Recipe
1 hour
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About Spicy Sorrel Leaf Chili Pickle (Gongura Pickle) Recipe
Experience the fiery delight of South Indian Gongura pickle, a vibrant condiment made with tightly packed sorrel leaves, green and red chilies, and aromatic spices. This recipe delivers a bold, spicy flavor that complements rice, chapathi, idli, or dosa perfectly.Beyond its tantalizing taste, this pickle is a nutritional powerhouse. Chilies offer vitamins C and A, while sorrel leaves contribute vitamins A and C, potassium, and more, boosting your health and adding a nutritious kick to your meals.Learn how to make this easy yet flavorful pickle, a testament to South Indian culinary heritage. It's a fantastic addition to your breakfast, lunch, or dinner table, adding a delicious and healthy twist to your daily diet.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Sorrel Leaf Paste
- 4 cup Sorrel Leaves tightly packed
- 6 Chilies green
- 3 Chilies dried, red
- 2 tbsp Coriander Seeds
- 1 tsp Peppercorns
- 1 tsp Cumin Seeds
- 15 pod Garlic Cloves
- 15 Onions shallots, chopped, medium sized, small
- 1.5 tsp Salt or to taste
For the Tempering
- 4 tbsp Gingelly Oil sesame oil
- 3 Chilies dried, red
- 1 tsp Chickpeas chana dal, split
- 1 tsp Lentils urad dal, black, split
- 1/2 tsp Mustard Seeds rai
- 1 tsp Coriander Seeds crushed
- 1 pinch Asafoetida hing
- 1/8 tsp Fenugreek Powder roast fenugreek seeds until golden brown, and grind to a fine powder., cool
Instructions
Prepare the Sorrel Leaf Paste
- Clean and thoroughly wash the sorrel leaves.
- Heat 3 tbsp of gingelly oil in a heavy-bottomed pan over medium heat.
- Sauté coriander seeds, green chilies, red chilies, garlic, and shallots until fragrant.
- Add the sorrel leaves and sauté until the leaves are mushy and the water has evaporated.
- Let the mixture cool completely, then add salt and grind into a smooth paste without adding water.
Make the Tempering
- Heat 4 tbsp of gingelly oil in another heavy-bottomed pan.
- Once hot, add mustard seeds and let them splutter.
- Add chana dal and urad dal and fry until light brown.
- Add dried red chilies, asafoetida, and crushed coriander seeds.
- Stir in the sorrel leaf paste and cook for 3-5 minutes, or until the oil separates from the sides of the pan.
- Mix in the fenugreek powder and remove from heat.
Finishing and Storage
- Let the pickle cool completely before transferring it to an airtight glass container.
- Store in a cool, dark place. Serve with rice, chapathi, idli, or dosa.
Recipe Notes
Expert Tips for the Best Sorrel Leaf Chili Pickle
- For a less spicy pickle, reduce the number of green and red chilies.
- Adjust the salt according to your preference. Taste and add more if needed after grinding the paste.
- Using a heavy-bottomed pan helps prevent burning during the sautéing and tempering processes.
- The pickle will improve in flavor over time. Allow it to sit for at least a day before serving for the best taste.
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Recipe Nutrition
Calories: 118kcalCarbohydrates: 7gProtein: 1gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 342mgFiber: 1gSugar: 3g
Rajeswari Annamalai
Articles: 100
5 Comments
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Looks so delicious! Thanks for the recipe.
This is amazing! Excited to make it.
This looks so good! Can’t wait to cook it.
Such a great recipe! Can’t wait to try it.
Looks so delectable! Thanks for posting.