Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.
Varied names of Sorrel
Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.
Health Benefits of Sorrel leaves
The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.
Different culinary uses of Sorrel leaves in India
Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.
Ingredients:
For the gongura/ sorrel leaves chutney
- 2 clusters of sorrel leaves
- 6 green chilly
- 1 teaspoon methi seeds
- 2 teaspoon oil
- a liitle asafoetida
- salt to taste
For the seasoning:
- 2 teaspoon oil
- 1/4 teaspoon mustard
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
Method:
- Separate the leaves from the stalk, wash and put them to dry on a cloth.
- Cut the leaves.
- Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
- In the same oil, add asafoetida and the sorrel leaves along with salt.
- Let cook for sometime.
- Remove from flame.
- When it cools, grind it.
- Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
- Gongura chutney is ready to serve.
Take a tip:
- Garlic may be added along with green chilly while sautéing.
- Raw onions are added to the chutney by some people.
- Chutney stays good for a couple of days if kept in refrigerator.
- Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
- It can be mixed with hot steamed rice along with ghee.
- The leaves are slimy, thus do not chop and wash them.
Gongura/ Pundi/ Sorrel leaves chutney
Ingredients
- 2 cluster sorrel leaves
- 6 green chilly
- 1 teaspoon methi
- 2 teaspoon oil
- salt to taste
For the seasoning
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
Instructions
- Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves.
- Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.
- In the same pan, add asafoetida and the sorrel leaves along with salt.
- Let cook until tender. Remove and keep it aside.
- When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether.
- Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.
Notes
- You may add garlic along with green chillies while roasting.
- Finely cut onion pieces can be put in the seasoning and sauted for sometime.
- This chutney tastes good with jowar roti.
- It can also be served with hot steamed rice along with a dollop of ghee.
- This chutney can be stored in refrigerator. Put seasoning and use it.
Gongura chutney
Other chutney recipes on the blog
And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu
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This chutney sounds yum! I haven’t had it before, would love to try it 🙂
Jayashree, what a yummy chutney ! Thanks for sharing and also thank you for including my Coconut and Flax seed chutney!
Love gongura chutney, thanks for the lovely recipe
totally new for me, will try soon this one 🙂
Thankyou
I have heard about this chutney, sad that we can’t find gongura leaves very easily here.
Thanks for the visit Jagruti, do buy the ready pickle.
Wow!!! My favorite chutney. I didnt know the Heath benefits though. Thanks for sharing it. <3
Thankyou Dhwani for the visit.
Rice a drop of ghee and gongura chutney is heavenly. I wish I could get some here to mKr these. Missing them terribly.
I have always got gongura chutney from stores.. after after seeing your recipe.. I fell I can also make it at home… Will try finding gongura leaves 🙂
Thankyou Sonia. Do give a try.
This is one of my absolute favorites. Spicy and delicious.
Good to know that Pavani. Thanks for the visit.
Slurp slurp, love this absolutely delicious chutney, ultimate dish.
Thankyou Priya, glad you liked it.
I love this chutney … So yummy. Thanks dear
for including my chutney
Thankyou Ruchi..my pleasure
I’ve never cooked with sorrel leaves, but would love to try out this chutney.
Thankyou Mayuri, do give a try. It tastes good with jowar roti.
It’s something new for me. Bookmarking it. Surely would love to try it some time.
Thankyou Avin
I would like to try this wonderful chutney. Sounds delicious.
Do give a try Sapana. Thanks for the visit.
This is a family favorite. A friend of mine used to give me jars of this pickle and we used to finish it in a blink!
Good to know that Padmajaha. Thankyou for the visit.
This Chutney looks amazing. Don’t know if I will find it here. Thank you for add my Laal Mirch ki Chutney. I just got the notification for the ping back.
Ahhh! the perfect chutney. I love love gongura chutney with anything from rice to rotis to bread! Must check if I can get any here again.
Delicious Gongura chutney. Hubby loves andhra style gongura and ur recipe seems like the one mt hubby will instantly like..will surely try