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


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


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.


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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