Gongura pachadi/ chutney

Gongura chutney/ pachadi / pickle is famous in Andhra. Gongura chutney is spicy, tangy, tempting and absolute fingerlicking one. It takes very less time to prepare this pachadi. With freshly ground spices it gives a very good flavour and it tastes no less than any store bought one.

The gongura leaves are tangy and available in 2 varieties. One with red stem and the other with green stem. The red stemed one is more sour and is used for making pickle/ pachadi. For a green stemed one you need to add a piece of tamarind. A piece of tamarind can be roasted along with other ingredient and ground to a paste. This pachadi can be refrigerated for a month with extra oil in it. On the first day, pachadi would be tangy- spicy after 2 to 3 days the taste get balanced. On busy days or on no mood days these refrigerated pickles come as a great saver. This gongura chutney/ pachadi is usually served with hot plain rice or simply as a pickle. Do try this tangy & spicy pachadi for your family !

PREP TIME : 15 minutes

COOK TIME : 10 minutes

CUISINE : Indian

COURSE : sidedish

YIELD : serves 5

INGREDIENTS REQUIRED :

Gongura leaves – 2 handsful

Coriander seeds -1tbsp

Pepper corns – 1tsp

Methi seeds – 1/4 tsp

Red chilli – 10 no.

Tuvar dal – 1 tsp

Urad dal – 1 tbsp

Channa dal – 1 tbsp

Hing – 2 pinches

Salt to taste

Sesame oil – 4 tsp

METHOD :

Firstly clean the gongura leaves well and let the water drain completely.

Heat 1/2 teaspoon of sesame oil in a pan. Add red chillies roast for a minute and set aside.

In the same pan add tuvar dal, channa dal, urad dal and roast until the colour changes then set aside.

Again in the same pan with 1/2 tsp oil, roast pepper, methi and coriander seeds until aromatic then transfer to a plate.

Let the roasted dry ingredients cool completely in the plate.

Meanwhile add a teaspoon of oil in the pan and add the gongura leaves.

Saute until the leaves shrink.

When the leaves are shrunk, transfer to a bowl and allow it to cool.

Now add the dry roasted ingredients to a mixer jar and grind to a powder.

Then add the shrunk gongura leaves, salt to mixer jar and grind to a paste.

Grind to a paste without using water.

Heat 2 teaspoons of sesame oil in a pan and temper mustard, hing and curry leaves.

Add the tempering to the gongura chutney.

Now gongura chutney is ready to serve with hot plain rice.

NOTE :

Pachadi stays well on refrigeration for 2 to 3 days

Adding more oil increases shelf life of the pachadi.

Pat drying the leaves is important for shelf life.

Store in an air tight container and refrigerate.

Use a clean dry spoon to avoid spoiling of the pachadi.

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