Gongura chutney / Pundi Soppina Chutney Recipe

Rashmi K -

 Gongura or Sorrel leaves is one of the quintessential ingredients in Telugu cuisine. Different regions call these leaves with different names.

In Kannada language we call it as pundi soppu.Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. It is highly recommended for sugar and heart patients to maintain their diet.

Gongura or Sorrel leaves come in two varieties : one is white stem gongura and the other is red gongura. Both of them tastes extremely good. We can even combine both the varieties while cooking. For preparing chutney, only the leaves are used. The green stemmed one isn’t that sour and is mostly used to make the pickle version, which lasts longer. The red stemmed one is sourer and used to make chutney. This has a shorter shelf life.

Gongura chutney is a tangy, tasty and flavourful dish.The leaves by itself are tangy, so no need to use tamarind separately. After sauteig it is just like tamarind both look wise, texture wise and taste wise.



INGREDIENTS:

Serves: 3


• 1 Bunch Gongura/Sorrel Leaves approx.250gms


• 3 Red Chillies 


• 4 tbsp coconut oil 


• 1 tsp urd dal


• 1/4 tsp hing(asafoetida)


• 1 teaspoon Mustard Seeds


• 1 teaspoon  Salt adjust accordingly


• 1 tsp jaggery powder (optional)


• 4 Garlic Pods (optional)


METHOD:


• Heat oil in a pan add gongura leaves.Saute them until soft. Keep it aside.


• In a same pan heat the oil and add 2 red chillies ( I used only 2 if you want spicy you can add more)and cumin seeds.keep it aside.  Let it be cool.


• Take mixie jar, add 4 pods garlic ,add fried items and boiled gongura. Grind them without adding water. 


• In a same pan heat oil, add urad dal, mustard seeds, hing, 1 red chilli then add grounded chutney, mix well until oil absorb. Add 1 tsp jaggery powder. Mix well.


• Serve gongura chutney with hot steamed rice adding a spoon of coconut oil.



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