Blogging Marathon # 8 - Gongura Chutney - Condiment from Andhra

Gongura Pickle, the very name will activate the salivary glands of mine. Well ok I see many heads nodding. Gongura Chutney with Creamy white Curd rice, would be a delectable combination that I can have at any time of the day.
I am the last entrant to this season of Blogging Marathon # 8. Im doing a combination of Condiments and Kids - Delight : No fire cooking. The event would be incomplete without my entry in it, after all I am the host.

Coming to todays post. its the ever famous condiment from our neighbouring state, GONGURA.
Ever since I first tasted it, fell in love with it.

Simple to prepare, but very tasty. It takes in very few ingredients, but tastes just out of the world. Guess I have been talking about its taste so much.

Without further delay, let us get into the preparation of this dish.

  1. Gongura Leaves - 1 big bunch

  2. Garlic pods - 10 -15 peeled

  3. Red Chilli - 6 - 7

  4. Asafoetida Powder - a pinch

  5. Salt to taste

  6. Oil

  7. Mustard seeds


  1. Clean the gongura leaves and wash them well

  2. Drain off the water and let them dry a little

  3. In a wide mouthed wok, heat a little oil

  4. When the oil is hot add the washed gonguran leaves and stir well

  5. After the leaves are stirred well, keep them aside

  6. In another, pan add a little oil

  7. When the oil is hot add the mustard seeds, followed by the garlic pods

  8. Stir fry the garlic pods, till a nice aroma is got

  9. Add the red chillies followed by the Gongura leaves and keep on stirring

  10. Sprinkle the salt and asafoetida powder while still stirring the mixture

  11. When the leaves come together with all the ingrdients, you can remove it from the fire and let it cool

  12. Store is a dry , air tight container

Enjoy your gongura with idli, dosa, rice, curd , etc..
I had packed it for my friends at office and they just loved it.

Check out what my fellow runners are cooking for Day 1.

Sending this wonderful gongura chutney to Srivalli's Condiment Mela and to Vardini's Event Herbs & Flowers - Garlic


Unknown said...

This is my favorite andhra chutney, mom will make it when gongura is in season. I have never tried making it at home, usually buy those priya pickle bottle. Your pics are so tempting and drool-worthy !!!

Priya dharshini said...

Happy to join u in blogging marathon...I am tempted to try a cup of Gongura chutney..yum

Pavani said...

Gongura pickle is welcome anytime of the day.. Looks delicious.

Archana Vivek said...

looks delicious and gongura i like the sourness in that.

Priya Suresh said...

Slurp,fingerlicking chutney...

Srivalli said...

Well as you said one can have this anytime of the day..:)..good to have you join us for the BM Kamalika

jayasree said...

I love gongura chuntey. I was under the impression that it will be ground to a paste and then again sauteed in oil.

Cool Lassi(e) said...

Chutney looks so delicious! I just made my version a couple of days back! I am addicted.

vaishali sabnani said...

no clue what Gongra leaves r..but from the look of it ..i wish i too was working in your office..:)

Harini said...

We too love gongura chutney..posted it last week for BM :)

Suma Gandlur said...

One of our favorites too.

Vardhini said...

Looks yummy. New to me though. Could you send it to my garlic event?

Check out my 100th post giveaway.
Current Event: Herbs and Flowers - Garlic

Unknown said...

I love too the gongura chutney.It looks delicious.

Jane said...

I've never heard of Gongura. What sort of vegetable is it?

A Kamalika Krishmy said...

@ Vardini - Sure will send it across to your event

@ Jane - It is a type of greens that has its origin in Andhrapradesh. It tastes sour and tastes best in this chutney.

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