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Gongura Leaves Chutney Recipe

by Raja Varun |

Also known as "Gongura Thokku," a popular and tangy delicacy from Andhra Pradesh, India. This chutney is a perfect accompaniment to rice, dosas, or even idlis. Gongura leaves are called as Sorrel leaves in English.

Here's a simple recipe to make this flavorful chutney at home and revive this forgotten food.


  • Main Ingredients:
    • 2 cups Gongura (sorrel) leaves, washed and roughly chopped
    • 1 medium onion, chopped
    • 2-3 green chilies (adjust to taste), chopped
    • 1-2 dried red chilies
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1 teaspoon urad dal (split black gram)
    • 1 teaspoon chana dal (split Bengal gram)
    • Salt to taste
    • 2 tablespoons oil
  • For Tempering (Tadka):
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1-2 dried red chilies
    • 8-10 curry leaves
    • 1 tablespoon oil


  1. Prepare the Ingredients:
    • Wash and roughly chop the Gongura leaves. Set aside.
    • Chop the onion and green chilies.
  2. Cook the Gongura Leaves:
    • Heat 1 tablespoon of oil in a pan over medium heat.
    • Add the chopped Gongura leaves and cook until they wilt and become soft. This should take about 5-7 minutes. Stir occasionally to prevent burning.
    • Once cooked, remove the leaves from the pan and set them aside to cool.
  3. Prepare the Spice Mixture:
    • In the same pan, add another tablespoon of oil.
    • Add cumin seeds, mustard seeds, urad dal, chana dal and dried red chilies. Fry until the dals turn golden brown and the spices release their aroma.
    • Add chopped onions and green chilies to the pan. Sauté until the onions become translucent.
  4. Blend the Chutney:
    • In a blender or food processor, combine the cooked Gongura leaves, the spice mixture and salt.
    • Blend to a smooth or slightly coarse paste, depending on your preference. Add a little water if needed to achieve the desired consistency.
  5. Temper the Chutney:
    • Heat a tablespoon of oil in a small pan for tempering.
    • Add mustard seeds, cumin seeds and dried red chilies. Let the mustard seeds splutter.
    • Add curry leaves and fry for a few seconds until they turn crispy.
    • Pour this tempering over the prepared Gongura chutney.
  6. Serve:
    • Mix the tempering well into the chutney.
    • Serve the Gongura chutney with hot steamed rice, a dollop of ghee or dosa, idli, or as a side dish with your meal.


  • Adjust the number of green and red chilies according to your spice preference.
  • You can store the chutney in the refrigerator for up to a week.

Enjoy the tangy and spicy flavors of this traditional Gongura Leaves Chutney!

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