Gongura Pickle

An Andhra delicacy rich in Vitamin C.

Prep Time 2

Cook Time 20

Course Pickles

Cuisine Indian

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.

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.

Keyword Gongura / Sorrel leaf pickle