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Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)

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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)

Gongura Chutney / Sorrel Leaves / Gongura Pachadi (Andhra style) hand grounded using a mortar-pestle

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.

My Chutney recipes collection⇒ Chutney / Pachchadi / Dip

Appetiser recipes collection⇒ Starters / Snacks

Daily Meal Platters collection⇒  Bhojanam / Thali / Meal Platter

Related Posts⇒ 

  1. Spinach & Chutney / Pachadi
  2. Avocado Chutney (South Indian style)
  3. Moringa/Drumstick Leaves Spice Powder/Munagaku Podi

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  • Gongura / Sorrel Leaves – 1 cup
  • 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: 

  • 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’, saute 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 morta-pestle (or) spice blender / mixie.
  • Add the salt and grind everything coarsely. Done!!

Step wise pics recipe:

Gongura Chutney / Sorrel Leaves / Gongura Pachadi (Andhra style)

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 Chutney / Sorrel Leaves / Gongura Pachadi (Andhra style)

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

After the saute.

Gongura Chutney / Sorrel Leaves / Gongura Pachadi (Andhra style)

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

Gongura Chutney / Sorrel Leaves / Gongura Pachadi (Andhra style)

Hand ground Gongura Chutney / Sorrel Leaves. Done!!


  • 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.


  • 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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