Spicy Gongura chutney – The perennial favorite

Gongura or Sorrel leaves are an integral part of Andhra (South east coastal region of India), consumed in their day to day diet. These leaves have a highly tangy flavor and cooking them with the right amount of spices enhance their taste. Like any other greens, gongura is rich in Vitamins, anti-oxidants ,iron and fiber. Being fiber rich , including these leaves in our daily diet improves the digestive process. It is also rich in essential minerals like calcium, potassium, phosphorous and magnesium.

This recipe of gongura chutney is inspired from many of the 100 recipes found over the internet. The spices that I have added in my recipe are some of my favorite flavors and the dish had come out quite delicious. This spicy chutney goes well with roti or can be mixed with plain white rice. Garlic is one of the essential ingredient of this recipe and its aroma is so refreshing. Now, with this little background , let’s jump into the recipe.


  • 1 bunch of gongura
  • 3/4 tsp. cumin seeds (Jeera)
  • 1 tsp. of split chickpeas (channa daal)
  • 1/2 tsp. of pepper
  • 1 tsp. of coriander seeds
  • 1/2 tsp. of mustard seeds
  • 1 tsp. of jaggery
  • 6-7 garlic cloves
  • 5-6 tbsp. of gingelly oil
  • 2 tbsp. of groundnut oil
  • 8-10 red chilis (long ones .note: If using small round red chilis, add 12-15)


  • Remove the leaves from the stem and wash them well. Leave them aside for a while so they dry completely.
  • In a pan, add 1tbsp. of groundnut oil.
  • Once the oil heats up, add split chickpeas, coriander seeds, cumin seeds, pepper, red chilis and finally the 4 garlic cloves and turn off the heat.(Note: Garlic should be added last after the other ingredients are well roasted, to avoid burnt smell). Set them aside to cool. Once cooled grind them well to a fine powder.
  • Meanwhile, in a pan add 2 tbsp. of groundnut oil and add the dried gongura leaves. They can be added as whole or cut leaves.
  • The leaves have to be completely reduced. Certain type of gongura leaves (red stem) do not reduce well and retain their leafy nature. If the leaves do not get the paste-like consistency after being reduced, grind them in a mixer or mash them well to a paste. Once the desired consistency is achieved , turn off the heat.
  • Heat 6 tbsp. of gingelly oil in a pan .(Note: More oil is needed to bring down the heat of chilis and the chutney’s longevity).
  • Once oil heats up, add mustard seeds.
  • Let the mustard seeds splutter well, then add the rest of the garlic cloves( the cloves have to be finely chopped) and two red chilis.
  • Add gongura paste and mix it well with oil.
  • Add 3 tsp. of the ground spice mix( mentioned above) and salt to taste.
  • Let the gongura cook well for 5 – 6 mins until all the absorbed oil is released by the chutney.
  • Once, oil starts releasing, turn the heat off and add a little jaggery powder. (If you do not like a sweet taste with the chutney this step can be avoided.)


  • If you do not prefer garlic flavor, the ingredient can be removed with the recipe otherwise remaining same.
  • Along with mustard seeds and chilis, peanuts and cashews can also be added for tadka.

Enjoy, this delicious -spicy chutney with hot rice or roti. Hope you all like this wonderful recipe.


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