Gongura Pickle- Homemade

 

Andhra Gongura Pachadi Recipe is a scrumptious and highly spiced chutney with the gongura leaves because the supermegacelebrity ingredient. Served great with a few piping warm steamed rice and a dollop of melted ghee.


Andhra Gongura Pachadi or this Andhra fashion chutney fabricated from sorrel leaves an proper delicacy common to Telugu cuisine. It is an essential a part of each festive meal or feast. Although those leaves are known as extraordinary names in extraordinary regions, the dietary houses of sorrel leaves stay constant.


Did you know: Sorrel leaves are wealthy in iron, vitamins, folic acid and antioxidants, those leaves are extraordinarily encouraged for sufferers of coronary heart situations and diabetes.


This Gongura Pachadi comes collectively with an entire revolt of flavours and spices like pink chillies, coriander, fenugreek and cumin to clearly pamper your senses leaving you inquiring for more.


The gongura leaves and all of the spices for this pickle are grown and sourced from the farms in Raichur, Andhra Pradesh and are without delay shipped to my domestic to curate this awesomeness.


Here is to me sharing every other small a part of my South Indian own circle of relatives delicacy with you.

Nutritional value for Gongura Pickle:

(Approx value per 30 grams)
Calories (kcal) 80
Fat 6g
Carbohydrates 5g
Sugar 1g
Protein 1g

Ingredients:

Gongura  leaves, Byadgai and Guntur chilli powder, salt, tamarind  garlic, groundnut oil, Urad dal ,chana dal, and curry leaves.

Net Weight:

350g

Storage:

Store in a cool and dry place, away from direct sunlight. Always use a clean & dry spoon to scoop out the pickle.

Shelf Life:

3 months

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