gongura chutney

Gongura pachadi | Gongura pickle & chutney

By Swasthi on August 2, 2022, Comments, Jump to Recipe

Gongura pachadi also known as gongura chutney is a Andhra style side dish made with sorrel leaves, red chilies, garlic and other basic spices. Red sorrel leaves are called as gongura or puntikura in Telugu, pulicha keerai in Tamil, punde pale in Kannada and Ambaadi in Marathi, pitwaa in Hindi. These leaves taste sour & can help in alleviating symptoms of cold, cough and fever too. They also increases appetite since it is high in vitamin C.

gongura chutney recipe

These leaves hold a special place in the Andhra cuisine especially in and around Guntur region. These leaves are used in various dishes in everyday cooking.

Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel leaves.

I am sharing 2 recipes in this post. One is made like the nilava pachadi or pickle and the other one is a chutney.

gongura pachadi swasthis recipes

Method 1 – gongura pickle

To make this pachadi, I cleaned and plucked the leaves first. Then measured them tightly to fill a 3 liters pot. This is just for you to know how much I used for this recipe.

Rinsed them thoroughly few times in clean water, drained them and then spread them on a clean cotton cloth. The leaves must wilt slightly on their own and no moisture should be left. It just took 10 hours for me on a hot day.

How to make gongura pachadi

1. Heat 3 to 4 tbsp oil in a pan.

heating oil

2. Add the leaves to the hot pan.

adding wilted leaves to make gongura pachadi 3

3. Fry until the leaves wilt completely. Set them aside to cool completely.

frying leaves until wilted in the pan to make gongura pachadi

4. To the same pan, add more oil and fry the red chilies until crisp. Switch off and add cumin/ jeera.

fry chilies and cumin

5. When they cool down add them to a blender along with garlic and salt.Blend until smooth.

blending with garlic salt

6. Add the leaves and pulse to get a coarse texture.

addition of sorrel leaves to blend to make gongura pachadi

7. Traditionally pachadi is made coarse. You can temper with curry leaves, chana dal and urad dal if desired. Adjust salt and spice now. If it is not spicy enough, fry more red chilies & blend. Then mix with gongura pickle.

tempering blended mixture to make gongura chutney

Transfer to a clean air tight glass jar and store in the refrigerator.

gongura pachadi gongura chutney

Method 2 – gongura chutney

This chutney is prepared in many ways, but this is how my mom prepares. Many like to temper the chutney with shrimps / prawns (crispy deep fried or tawa fried). Since my mom tempers it with Vadiyalu and majjiga mirapakayalu. You can even use white sesame seeds. If you haven’t tried with this kind of a tempering, do try it.

I have given the recipe in the recipe card below.

gongura chutney

for more pachadi or chutney recipes, check
green tomato chutney
beerakaya pachadi
menthakku pachadi
dondakaya pachadi

Recipe card

gongura pachadi gongura chutney

Gongura pachadi (gongura pickle)

Gongura chutney is a popular pachadi made using red sorrel leaves. It can be served with rice or chapathi or dosa.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings3 to 4

Ingredients (US cup = 240ml )

  • 2 cups red sorrel leaves or gongura tightly packed
  • 1 large onion (cut to quarters)
  • 3 to 4 Green Chilies
  • Salt to taste

Tempering for gongura chutney

  • 2 tbsp Oil
  • 2 garlic cloves crushed
  • ¼ tsp mustard
  • ¼ tsp cumin or jeera
  • 1 sprig curry leaves
  • 1 red chili
  • 4 to 8 Majjiga Mirapakayalu (curd chilies)
  • Vadiyalu as needed (can use minapa (urad dal) or pesara (moong dal) vadiyalu)


  • Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. Drain them aside for at least 10 mins in a colander.
  • In a large bowl add leaves, onions, green chilies and 3 tbsp water. Boil all these till the leaves are fully cooked.
  • After the leaves are cooked, If there is more water left, discard it or evaporate it by cooking for longer. You can even steam cook them.
  • Once cool, grind all the cooked ingredients with salt.

Tempering gongura chutney

  • Heat oil in a pan. Deep Fry majjiga mirchi set aside. Deep fry vadiyalu set aside. Remove excess oil and keep only a tsp of oil in the pan, add red chilies, mustard, cumin and garlic. Once they splutter. Off the heat. Mix chutney with all the fried and tempered ingredients.
  • Serve gongura pachadi with hot rice and a spoon of ghee.


Vadiyalu can be replaced with Shrimps or cooked soya chunks

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Gongura pachadi (gongura pickle)
Amount Per Serving
Calories 117 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 24mg1%
Potassium 232mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 2045IU41%
Vitamin C 44.8mg54%
Calcium 35mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

gongura pickle
Gongura pachadi | Gongura pickle & chutney

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Hi Swasthi
I noticed in some recipes use coarsely crushed coriander seeds (dhaniyalu) also. Is it worthwhile adding these seeds to the pickle or will they spoil the taste of the pickle? Any thoughts on this? Thanks

Swasthi, thanks very much for your response.

5 stars
Nice n easy recipe, will make it

5 stars
Hi Swasthi

As always, thanks for wonderful recipes.
I put in more red chillies and the pickle is spicy.. any tips to reduce the spice level pls..

5 stars
Hi… I have tried ur recipe first one… Taste is delicious… Can I keep it in deep freeze for one month

OK thanks for your reply

Your great .its very helpful for begininers in cooking.very tasty
We all want to see your pic

Hello Swasthi! Love these recipes! How long do each of them last?

5 stars
thanks swathi garu.mee receipes naku chala use avuthunayi.

5 stars
All recipes are good.what I was looking for was chutneys without coconut.i got the same.wil surely try.thank

5 stars
Chaala bagundi


I found them at my supermart after reading about the health benefits of sorrel leaves.
I cook the chopped wilted leaves with some pounded red chillie and red onions then seasoned with salt and some sugar.

The tart taste of dish is very appetising! Since I cannot eat rice, I ate them with bread instead – yummy. I am also learning to make the paratha.

Tq for your other gongura recipes. I am looking forward to cooking the gongura chicken fry and pappu recipes next to eat with paratha/capathi.



What a taste of this paccadi

swathi garu me blog chala bagundhi.

healthy and delicious recipe… bookmarked..

Superb clicks n just love the recipe

Didn't know adding majjiga mirchi and minapa vadiyalu to any dish like this….quite new one 🙂

very new recipe to me…looks so flavourful…

This is new to me. Looks delicious and inviting.

This pachadi is new to me 🙂 Sounds flavorful Swasthi!!

That's a healthy & flavored chutney… Loved the mix of ingredients that went into the making 🙂

This is my favorite Swasthi,Yours have turned out very well

Another yummy chutney!

The leaves are new to me, maybe I have never noticed it before. Will try to look for it in the market.<br /><br />Its about simplicity but I sure love the fragrance of curry leaves and that bit of chili.