Gongura Chutney (Red Sorrel)

Gongura Chutney (Red Sorrel)

Gongura (Red Sorrel) is a great source of folate, vitamin B6, iron, antioxidants, calcium, fiber, zinc, and vitamin A. It helps cleanse the body and rejuvenate it. It is a great immunity booster too. The leaves are low on calories, so the health-conscious too can enjoy. it. Gongura is used to make chutney, in dals, and in many non vegetarian dishes.

This chutney was prepared regularly at home during summer. 1 loved to eat this chutney with rice and used to look forward to lunch when this chutney was made at home.


Red Sorrel leaves 2 cups tightly packed Green chillies 7-8 (Take fewer chillies if these are really hot and add as per taste)

Onion 1 Large Chopped

Salt as per taste

Turmeric powder 1/4 teaspoon

For Tempering

Oil 2 to 3 Tablespoons

Mustard and Urad Dal 1 teaspoon

Garlic Pods 3 to 4 crushed

Dry Chillies 2-3)


Pick the leaves from the stalk and was these 2 to 3 times with water and leave these in a colander to drain out the excess water.

Take a large pan, add the cleaned leaves, green chillies, turmeric powder, and ½ cup of water and let it come to a boil. Switch off the stove once the leaves get cooked well. The green chillies change color-this also serves as an indication that these have been cooked well.