Gongura Pickle

Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A. Leaves that are smaller in size will be tenderer and have a milder flavor. They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter. Gongura is a leafy vegetable and has very distinctive sour taste. Wash leaves in a basin full of water and then pat them dry with paper or cloth towels. Wrap your washed and dried leaves in aluminum foil. Then store sorrel packets in your freezer for up to several months. In cooler climates, start Gongura from seed indoors 6 to 8 weeks before the last frost. When seedlings are 3 to 4 inches high, transplant them into a spot in the garden that gets full sun. Andhra Gongura Pachadi or this Andhra style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. It is an important part of every festive meal or feast. Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant. Did you know: Sorrel leaves are rich in iron, vitamins, folic acid and antioxidants, these leaves are highly recommended for patients of heart conditions and diabetes. This Gongura Pachadi comes together with a whole riot of flavours and spices like red chillies, coriander, fenugreek and cumin to truly pamper your senses leaving you asking for more.


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Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A. According to studies, the leaves are also a great way to keep your bones strong. This mineral-rich plant has calcium, magnesium and phosphorus in abundance, all of which are important for maintaining strong and healthy bones. A diet rich in these minerals can help in preventing bone loss and conditions such as osteoporosis.
The high content of vitamin C, popularly known as ascorbic acid, plays a major role in boosting the immune system and in increasing the number of white blood cells in the body. This is also one of the reasons gongura is widely consumed even during the monsoons. Also, since it grows a little higher than ground level, risk of contamination is comparatively low. Leaves that are smaller in size will be tenderer and have a milder flavor. They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter. Gongura is a leafy vegetable and has very distinctive sour taste