Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
Andhra Gongura Pachadi / Sorrel Leaves Chutney is the predominant among the recipes of Andhra Pradesh, a Southern state of India. Andhra Gongura / Guntur Gongura is the most popular keywords used for its reference, as its extensively grown there.
Health Benefits of Gongura / Sorrel Leaves
Gongura / Sorrel Leaves are referred to as the powerhouse of nutrition. Most importantly, these are very low in fat and calories. Hence, these are good option for a weight loss diet. This herb has a tangy and a sharp taste and is primarily used for treatment of nasal inflammation and sinusitis.(info from internet)

Since the time I started blogging, I was eagerly waiting to write few recipes with these greens. Fortunately, could get gongura / sorrel leaves and moringa / munagaku together on the same day at an Indian store. Happy me!!
I was remembering my Mom, throughout the whole day, how robustly she used to make such chutneys / pickles, in large quantities only in the mortar-pestle. To reciprocate the same, even I made it in my tiny little mortar-pestle that lazily lies on my kitchen platform. And that piece of job, gave me an earthy feeling of achieving some antic piece as a gift….
Before starting to cook, don’t forget to see the Tips mentioned at the end.
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- Avocado Chutney (South Indian style)
- Moringa/Drumstick Leaves Spice Powder/Munagaku Podi
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Ingredients:
- Gongura / Sorrel Leaves – 1 cup (heaped)
- Cooking Oil – 3 tablespoons
- Dry Red Chillies – 8 to 10
- Fresh Long Green Chillies – 8
- Dry Tamarind – ½ of small lemon
- Salt – as per taste
- Garlic Cloves – 6 (optional)
Ingredients for Tempering:
- Fenugreek Seeds / Menthulu – ¼ teaspoon
- Mustard Seeds / Aavaalu – ¼ teaspoon
- Urad Dal / Split Black Gram – 1 and ½ teaspoon
- Turmeric – a pinch
- Cumin Seeds / Jeera – ¼ teaspoon
- Sesame Seeds / Nuvvulu – ¼ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
Special Ingredients:
- Dry Tamarind
- Asafoetida / Hing / Inguva
- Garlic Cloves
Step wise Procedure for ‘Andhra Gongura Pacchadi’:

Gongura Akulu / Sorrel Leaves washed and pat dried with kitchen towel.

‘Ingredients for Tempering’ taken into frying pan.

Green Chillies and Red Chillies added to sautee.

Gongura / Sorrel Leaves, dry tamarind and garlic cloves (optional) added to the same pan.

After the saute.

All the above content, taken into mortar-pestle and hand grounded coarsely. Or can be grind in amixie / spice blender.

Hand ground Gongura Chutney / Sorrel Leaves. Done!!
Tips:
- Take care that the leaves are completely air-dried without any dampness, for the chutney to long for a month.
- Keep stirring continuously while sauteing the ingredients so that they don’t burn.
- Optionally, Add 2 more tablespoons of oil if required. After making the pachadi, add this oil and mix the pachadi well.
- You can stir fry the sorrel leaves first, take them aside and then continue with the rest of the procedure.
- Adjust the salt & spice as per your taste.
- The sorrel leaves / gongura are very sour in taste, to compensate this more chillies, salt and tamarind are needed for this chutney.
- Garlic & Onions might be skipped completely in this recipe.
- This chutney stays good up to a 3-4 weeks when stored in the fridge.
Result:
- This is THE ULTIMATE & INCOMPARABLE to any chutney / pachadi thats made on earth… ya thats my statement. 🙂
- Always serve with chopped onions, fresh green chillies and homemade butter / venna / malai for the taste of the chutney to enhance.
- We had it with steaming hot rice and the supporting condiments as I said above.
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Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)
Equipment
- Frying pan (for stove-top method)
- Blender/ Spice Grinder/ Mixie.
Ingredients
- Gongura / Sorrel Leaves – 1 cup (heaped)
- Cooking Oil – 3 tablespoons
- Dry Red Chillies – 8 to 10
- Fresh Long Green Chillies – 8
- Dry Tamarind – ½ of small lemon
- Salt – as per taste
- Garlic Cloves – 6 (optional)
Ingredients for Tempering:
- ¼ teaspoon Fenugreek Seeds / Menthulu
- ¼ teaspoon Mustard Seeds / Aavaalu
- 1½ teaspoon Urad Dal / Split Black Gram
- ⅛ teaspoon Turmeric Powder
- ¼ teaspoon Cumin Seeds / Jeera
- ¼ teaspoon Sesame Seeds / Nuvvulu
- ⅛ teaspoon Asafoetida / Hing / Inguva
Instructions
- Pluck the leaves from the stalk, wash them under running water and pat dry with kitchen towel.
- Put a frying pan / sauce pan on stove top under medium heat. Add the oil and let it heat.
- Add all 'ingredients for tempering', sauté them by stirring continuously until you get a pleasant aroma.
- Now, to the same pan, add the dry red chillies and fresh green chillies. Stir fry them until they turn their colour.
- Into the pan, add all the gongura aaku / sorrel leaves, dry tamarind and garlic cloves (optional).
- Sautee until the leaves shrink. Switch the flame off and let them cool a bit.
- Take this content into a mortar-pestle (or) spice blender / mixie.
- Add the salt and grind everything coarsely. Done!!
Notes
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One of my fav Chutney… superbbb share👍
Thanks a lot, dear Jyo! 🙂 My all time fav…