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Gongura (sorrel) chutney Recipe

Gongura (sorrel) chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 250 g - Gongura or sorrel leaves (washed, drained and dried on a clean cloth under shade)
  • 10 - Red Chilli
  • 1 tsp - Jeera
  • 1 tbsp - Dhania seeds
  • 10 - Garlic Cloves
  • salt
  • 2 tbsp - oil
  • 1 tsp - thick Tamarind paste (optional)
  • How to Make Gongura (sorrel) chutney:

    1. Heat 2 tsp of oil, fry jeera, dhania seeds first.
    2. Then add red chilli and garlic and keep the mixture aside.
    3. Pour remaining oil in the same pan, add gongura leaves.
    4. Fry till the leaves become soft and there is a change in colour.
    5. It almost forms into a lump.
    6. Add this to the mixer to form a powder.
    7. Add tamarind paste and salt, run mixie for 2 minutes (stopping every few secs) till we get a fine paste.
    8. Remove the chutney into a bowl.
    9. Tempering is not required.
    10. Serve with hot plain rice with a spoonful of desi ghee.


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