Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, gongura (ambadi) pickle/chutney. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Gongura (Ambadi) pickle/chutney is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Gongura (Ambadi) pickle/chutney is something that I’ve loved my entire life.

Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be one among other special dishes on any special occasions. Few people also call it "Gongura chutney / Gongura pachadi "… which ever name you associate with.one thing is sure.

To begin with this recipe, we have to prepare a few components. You can cook gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Gongura (Ambadi) pickle/chutney:

1. Get 3tbsp- gingelly oil
2. Make ready 1tsp- mustard seeds
3. Prepare Pinch - heeng
4. Take 1tsp- cumin seeds
5. Make ready 1tsp - coriander seeds
6. Prepare 2tbsp - Chana dal
7. Prepare 2tbsp- urad dal
8. Prepare 2tbsp - daalia
9. Make ready 2-3tbsp - groundnuts
10. Take 4 pieces-dried red chillies
11. Prepare 5 pieces- small garlic cloves
12. Get 1 medium size- diced onion
13. Make ready 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
14. Take 1/2tsp - turmeric
15. Prepare as per taste Salt
16. Make ready 1tsp - tamarind paste

Gongura Chutney Recipe, How To Make Gongura Chutney Andhra Style. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. It is served with rice ! Once cool , transfer to a dry clean glass container.

Instructions to make Gongura (Ambadi) pickle/chutney:

1. Heat the oil in a pan and add everything in list of ingredients one after another mixing and sautéing leaving out gongura leaves.
2. Sauté till light brown and then add the leaves.. It will take less then a minute for leaves to shrink and change it's color
3. Now, add turmeric, salt and tamarind paste and stir and mix well for a minute on medium flame. Set aside for it too cool completely.
4. Coarsely grind the ingredients using as lil water needed to churn.
5. And voila, Gongura/Ambadi/Sorrel Leaves chutney/pickle ready.

Delicious Gongura Pickle is ready to be served with hot rice. Serve it with hot rice and ghee / gingely oil. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe.

So that is going to wrap it up for this special food gongura (ambadi) pickle/chutney recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!