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4.5 from 2 votes

Gongura Chutney Recipe Andhra Style

Gongura chutney recipe made with sorrel leaves and enjoyed with steamed rice...
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: Andhra
Servings: 3 -4
Calories: 170kcal
Author: Asiya


For The Chutney:

  • 7-8 bunches of gongura leaves red stem/sorrel leaves
  • 1 tbsp oil
  • salt - to taste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 3-4 green chillies
  • 1 medium size onion finely sliced
  • 1 medium size tomato chopped
  • 2 tbsp coriander leaves
  • 3-4 garlic cloves
  • 1/2 cup water

For The Tadka:

  • 3 tbsp oil
  • 1/2 tsp urad dal split black gram
  • 1/2 tsp chana dal bengal gram/chick pea gram
  • 1/ 2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp finely chopped garlic
  • 4-5 dried red chillies
  • 5-6 curry leaves


  • Firstly, take a cooking vessel or a pressure cooker.
  • Into it wash and add the gongura leaves, add salt, red chilli powder, turmeric powder, garlic cloves.
  • Also add green chillies, coriander leaves, chopped onion and chopped tomato.
  • Add little oil, add little water(1/4th cup) and pressure cook until the leaves get soft or pressure cook for two whistles.
  • Reduce the steam, cool it and blend it into a paste or mash it well.

For The Tadka:

  • In a sauce pan, add oil and heat it.
  • Add urad dal, chana dal and saute.
  • Add mustard seeds, cumin seeds and let them splutter.
  • Add chopped garlic.
  • Add dried red chillies and stir well.
  • Add curry leaves and when they give out a crackling sound transfer the tadka into the gongura chutney/ambada/ambadey ki chutney.
  • Cut onions into small cubes and mix in the chutney and enjoy it with hot hot rice!!!


1.For a sour taste it is better to make the chutney with red stem leaves.
2.Adding red chilli powder can help in reducing the sour taste.
3.Do not add water, onion and tomatoes if the chutney is used to store for few days and just cook the gongura with spices, then blend and give the tempering...


Calories: 170kcal
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