Gongura Onion Chutney Recipe | Authentic Andhra Sorrel Leaves Pachadi

Gongura Onion Chutney Recipe

A tangy and spicy Gongura (Sorrel Leaves) Chutney with Onion – a traditional Andhra-style pachadi. This flavorful chutney combines the natural sourness of gongura with fried onions, garlic, and chilies, giving a bold taste that pairs beautifully with hot rice, idli, dosa, or roti.

🥬 Ingredients (for Gongura Onion Chutney):

• Gongura (Sorrel Leaves) – 2 cups, washed, dried & tightly packed

• Onion – 1 medium, sliced

• Dry Red Chilies – 8 to 10 (adjust to spice preference)

• Garlic – 6 to 7 cloves

• Green Chilies – 2 (optional, for extra heat)

• Oil – 2 tbsp (preferably sesame/gingelly oil)

• Tamarind – small piece (optional, only if gongura isn’t sour enough)

• Salt – to taste

🌿 For Tempering:

• Oil – 1 tbsp

• Mustard Seeds – ½ tsp

• Cumin Seeds – ½ tsp

• Dry Red Chili – 1

• Garlic – 2 cloves, lightly crushed

• Curry Leaves – 6 to 8

🔪 Preparation Method:

1. Fry the Chilies & Garlic:
   Heat 1 tbsp oil in a pan. Add dry red chilies, garlic, and green chilies. Fry until fragrant.

2. Cook the Onions:
   Add sliced onion and sauté until it turns golden brown.

3. Add Gongura Leaves:
   Add gongura leaves and cook until they shrink, soften, and lose their raw smell.

4. Grind into Chutney:
   Let mixture cool. Grind into a coarse paste with salt. Add tamarind only if extra tang is required. Do not add water.

5. Prepare Tempering:
   Heat 1 tbsp oil. Add mustard seeds, cumin, dry red chili, crushed garlic, and curry leaves. Let them splutter.

6. Final Touch:
   Pour this tempering over the chutney and mix well.

📦 Storage & Uses:

• Storage: Store chutney in a clean airtight container in the refrigerator for 2–3 days. Always use a dry spoon.

• Serving: Traditionally served with steamed rice & ghee, but also tastes great with idli, dosa, pesarattu, roti, or chapati.

• Tip: If making in bulk, you can skip onion and prepare plain gongura chutney, which stays fresh longer.