Gongura Chutney Recipe
Prep time
Cook time
Total time
a simple and healthy chutney recipe made from gongura leaves with minimal ingredients
Recipe type: Side
Cuisine: South Indian
Serves: 8
  • 1 bunch gongura leaves (Red Sorrel Leaves / Pulicha Keerai) – discard stems
  • 4-5 pearl onions / sambar vengayam
  • 3-4 dry red chilies
  • ¼ tsp fenugreek seeds - optional
  • salt to taste
  • 1 tsp mustard seeds
  1. Wash gongura leaves and pressure cook with enough water for 8-10 whistles. If the leaves are too young, then you can pressure cook for 4-5 whistles. Remove from the heat and strain the water. You can use this water to prepare any curry. I used it to cook millet. I shall share the recipe later.
  2. Heat 1 tsp oil in a kadai or pan. Temper mustard seeds, fenugreek seeds and add broken red chilies. Now, add pearl onions and saute a while. Add cooked gongura leaves and cook till all the moisture is absorbed and you get dry mixture. Remove from the heat and allow to cool. Blend it in a food processor or mixer grinder to smooth paste.
  3. Heat 3-4 tbsp oil in a pan and add gongura chutney. Add salt to taste and cook for a minute on low-medium flame. Remove form the heat and allow to cool. Transfer this chutney to an airtight container. You can store this in refrigerator for a week and at room temperature for 2 days.
Recipe by Jopreetskitchen at http://www.jopreetskitchen.com/2015/09/gongura-chutney.html