Homemade Gongura Prawns Pickle Recipe – A Spicy & Tangy Delight

Homemade Gongura Prawns Pickle is a traditional Andhra delicacy known for its bold flavors, combining the tanginess of gongura (sorrel leaves) with the rich taste of prawns and aromatic spices. This homemade pickle is perfect for enhancing any meal with its spicy, tangy, and savory taste. Follow this step-by-step guide to make the best Gongura Prawns Pickle at home!

Ingredients for Gongura Prawns Pickle

Gather the following ingredients to make this authentic Andhra-style pickle.

 Main Ingredients

• • 250g fresh prawns (cleaned and deveined)
  • 2 cups gongura (sorrel leaves)

• ¼ cup oil (preferably sesame oil)
• 1 tbsp tamarind pulp (optional for extra tanginess)

Spices & Seasonings

• 1 tbsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tbsp garlic (chopped)
• 2 dry red chilies
• Salt to taste

For Tempering (Tadka)

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 garlic cloves (crushed)
• Curry leaves

Step-by-Step Process to Make Gongura Prawns Pickle

Step 1 – Cleaning & Marinating the Prawns

1. Wash and clean the prawns thoroughly.
2. Marinate with turmeric powder, salt, and a pinch of red chili powder.
3. Set aside for 15–20 minutes to absorb the flavors.

Step 2 – Cooking the Prawns

1. Heat 2 tbsp oil in a pan and sauté the marinated prawns until they turn golden and cooked.
2. Remove from the pan and keep aside.

Step 3 – Preparing the Gongura Paste

1. In the same pan, add 1 tbsp oil and sauté the gongura leaves until they become soft.
2. Allow it to cool, then blend into a fine paste.

Step 4 – Preparing the Spice Mix

1. Dry roast mustard seeds, cumin seeds, fenugreek seeds, and dry red chilies until aromatic.
2. Grind them into a fine powder and set aside.

Step 5 – Cooking the Pickle

1. Heat the remaining oil in a pan, add mustard seeds, cumin seeds, garlic, and curry leaves.
2. Add the gongura paste and cook for 5 minutes, stirring continuously.
3. Mix in red chili powder, coriander powder, and salt.
4. Add the cooked prawns and spice mix. Stir well.
5. Simmer for 10–15 minutes on low heat until the oil separates.

H3: Step 6 – Storing the Pickle

1. Allow the pickle to cool completely.
2. Store in a clean, airtight glass jar.
3. Keep it in a dry place for a longer shelf life.

Tips for the Best Gongura Prawns Pickle

• Use fresh, high-quality prawns for the best taste.
• Adjust chili powder based on your spice preference.
• Always use dry utensils to avoid spoilage.
• Let the pickle rest for a day before consuming for enhanced flavors.

Serving Suggestions

Enjoy Gongura Prawns Pickle with:

• Steamed rice & ghee
• Roti or chapati
• Curd rice

Frequently Asked Questions (FAQs)

H3: How long does Gongura Prawns Pickle last?
Properly stored, it lasts up to 2 weeks in the refrigerator.

H3: Can I use dried prawns instead of fresh prawns?
Yes, dried prawns can be used but should be cleaned and lightly fried before adding.

H3: Can I make this pickle without tamarind?
Yes, gongura itself is tangy, so tamarind is optional.

Why You’ll Love This Recipe

✔ Authentic Andhra-style pickle
✔ Perfect balance of tangy, spicy, and savory flavors
✔ Easy to make and store