Gongura pachadi
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[Based on 1 users]
Author duppula Yield No Value
Published May 11, 2009 Cooking Time 20 Minutes
Recipe Type Dipping/Pickles Preparation Time 15 Minutes
Ingredient Other Standing Time 20 Minutes
Description: Gongura pachadi is a traditional Andhra chutney eaten with hot rice and ghee. This can be stored if you don't finish it all at once! Can be easily prepared without grinding, leaving a leafy texture.

Recipe of Gongura pachadi

Ingredient Name Quantity Unit
Ginger Garlic Paste 1/2 Teaspoons
Salt To Taste
Cumin 1/2 Teaspoons
Mustard 1/2 Tablespoons
Red Chillies Uncut 10 Numbers
Green Mirchi, Split Vertically 20 Numbers
Gongura (sour Leaves) Cleaned 1 Bunch
Curry Leaves 1/2 Bunch
Roasted Fenugreek Powder 1/4 Teaspoons
Oil 1/2 Cup


1. Wash and dry the gongura leaves. 2. Pour 1/2 cup oil in the non stick wide pan and once the oil is heated, add the mustard seeds, cumin seeds. 3. After the seeds crackle, add red mirchi, green mirchi and curry leaves. 4. Add ginger garlic paste and fenugreek powder. you should be getting nice aroma already! 5. Add the sour leaves, salt and close with a lid for 10 minutes with in between stirring. 6. By this time the leaves become soft, then leave the pan open and keep frying till all the water evaporates and oil oozes out. 6. See the taste for proper salt and add if required. 7. Cool it to transfer into a dry bottle. This can be stored in the refrigerator for more than 4-6 months without spoiling.

Recipe Tips

clean and dry the sour leaves so that chutney will last longer. Also fry in non stick pan so it won't become too pasty and will ooze out oil faster than in a vessel.
Posted May 11, 2009

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sirisa Nov 3, 2011
we should never add ginger garlic paste in gongura.just add garlic but not ginger...the taste gets spoiled with ginger

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