Gongura Pickle
An Andhra delicacy rich in Vitamin C.
Equipment
- 2 Fry Pans Clean & Dry
- 2 Ladles Clean & Dry
- 1 Glass / Ceramic Container (air tight) Clean & Dry for storage
- 1 Grinder Normal
Ingredients
- 1/3 cups Sesame Oil Or any organic oil (not mustard) but sesame works best
- 3 cups Red Sorrel leaves Tightly packed
- 10 pods Garlic Pods Optional, but enhances taste
- 20 pieces Dry Red Chillies Adjust according to taste
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 1 tbsp Coriander Seeds
- 3 tsp Sea / Rock Salt powdered Use regular salt if you cannot find
Instructions
- Clean the sorrel leaves after plucking them from the stems and washing them thoroughly in running water. Spread them on a clean cloth and let them air dry for 2/3 hours under a fan. Do not put them out in the sun.3 cups Red Sorrel leaves
- In a thick bottomed pan, add 1 tbsp of oil and roast the leaves until they are wilt fully and turn into a dark green/brown colour on a low flame. Transfer them to a clean dry plate and let them cool.1/3 cups Sesame Oil, 3 cups Red Sorrel leaves
- In the same pan, heat 2 tsbp oil and add coriander, fenugreek & mustard seeds. When they splutter, add the dry red chillies. Fry the chillies until they turn deep red, on a low flame. Add salt. Let the mixture cool down and transfer to a grinder. Grind to a smooth powder.20 pieces Dry Red Chillies, 1 tsp Mustard Seeds, 1 tsp Fenugreek Seeds, 1 tbsp Coriander Seeds, 3 tsp Sea / Rock Salt powdered
- To the grinder jar, add the sorrel / gongura leaves and grind until you get a coarse paste (you can choose your consistency but a smooth paste may not be appealing).
- In the same pan add the remaining oil, heat it until the oil smokes. Turn off the flame, add the garlic pods (optional). Let it cool.10 pods Garlic Pods, 1/3 cups Sesame Oil
- Meanwhile transfer the paste to the container. Once the oil (with or without garlic) cools down, add it to the paste.
- Mix well, once it coos down completely, let it rest for 2 days to enhance the taste. This delicate Gongura Pickle is a treat to the tongue.
Notes
This pickle can be stored for about a year. But, preparing fresh every 3 months or so is recommended.
To enhance the taste and get better consistency, use a mortar and pestle, if you have one.
After 2 days of cooling period you will see oil floating on top, if it doest, you can heat a little more oil and pour it in.
Serve with hot rice, clarified butter and raw onions (optional) on the side.
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