Home made gongura pickle

Gongura pickle, made from gongura leaves (also known as sorrel leaves), is a popular and tangy South Indian condiment. Here’s a basic recipe for homemade gongura pickle:

Ingredients:

• Gongura Leaves: 2 cups (fresh and tender)
• Green Chilies: 6-8 (adjust to taste)
• Mustard Seeds: 1 tablespoon
• Fenugreek Seeds: 1 teaspoon
• Red Chili Powder: 2 tablespoons (adjust to taste)
• Turmeric Powder: 1/2 teaspoon
• Asafoetida (Hing): 1/4 teaspoon
• Salt: To taste
• Oil: 3 tablespoons (preferably sesame or groundnut oil)
• Tamarind: A small lemon-sized piece or 2 tablespoons of tamarind paste
• Jaggery (optional): 1 tablespoon (for a touch of sweetness)

Instructions:

1. Preparation of Gongura Leaves:
   • Wash the gongura leaves thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.
   • Remove the thick stems and chop the leaves coarsely.
2. Sautéing the Leaves:
   • Heat 1 tablespoon of oil in a pan over medium heat.
   • Add the chopped gongura leaves and sauté until they wilt and reduce in volume. This helps in removing the raw taste and reduces moisture.
3. Tempering:
   • In a separate pan, heat the remaining oil. Add mustard seeds and let them splutter.
   • Add fenugreek seeds and sauté for a few seconds until they turn golden brown. Be careful not to burn them.
   • Add asafoetida and sauté briefly.
4. Making the Pickle Masala:
   • Add the green chilies to the pan and sauté until they soften.
   • Add the sautéed gongura leaves, red chili powder, turmeric powder, and salt. Mix well.
   • Cook on low heat for a few minutes, stirring occasionally.
5. Adding Tamarind:
   • If using tamarind paste, add it to the mixture and cook for a few more minutes until the oil starts to separate from the mixture.
   • If using fresh tamarind, soak it in a little water, extract the juice, and add it to the mixture.
6. Final Adjustments:
   • If desired, add jaggery for a slight sweetness to balance the tanginess.
   • Mix thoroughly and cook for a couple of more minutes.
7. Cooling and Storing:
   • Allow the pickle to cool completely before transferring it to a clean, dry glass jar.
   • Store the pickle in the refrigerator. It usually lasts for several weeks.

Enjoy your homemade gongura pickle with rice, parathas, or as a side with your favorite dishes!