Gongura Pickle

A tangy and spicy Andhra-style pickle made with gongura (sorrel) leaves and aromatic spices.

Ingredients

• 4 bunches gongura leaves (separated, cleaned, and washed)
• 3 tsp sesame seeds
• 3 tsp urad dal
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 4–5 dry whole red chillies
• 4 green chillies
• 1–2 dry red chillies (for seasoning)
• 1/2 tsp chana dal
• 1/2 tsp urad dal (for seasoning)
• 2 tbsp oil
• 1/2 tsp mustard seeds
• Salt to taste

Method

For Seasoning

1. Heat 1 tbsp oil in a pan.
2. When hot, add mustard seeds.
3. Once they splutter, add chana dal, urad dal, and 1–2 dry red chillies.
4. Fry until they turn golden brown.
5. Switch off the stove and keep aside.

For Pickle

1. Deep fry the gongura leaves and green chillies.
2. Grind them into a coarse paste and keep aside.
3. Dry roast sesame seeds, urad dal, fenugreek, coriander, cumin seeds, and red chillies until aromatic. Grind into a powder and mix with the gongura paste.
4. Add salt to taste and the prepared seasoning. Mix well.