Gongura Pickle

Gongura pickle is a tangy, spicy South Indian style pickle made with gongura leaves and peanuts. One spoonful adds bold flavor to rice, curd rice, dal, dosa, or roti.

Prep Time15

Cook Time10

Resting Time2

Total Time25

Course: pickles

Cuisine: Indian

Keyword: Gongura Pickle

Servings:

Calories: 23kcal

Ingredients

200 g gongura leaves washed and chopped (4 cups)
30 g Bengal gram chana dal (3 tbsp)
40 g peanuts ⅓ cup
10 g curry leaves ½ cup
15 g ginger chopped (1 tbsp)
20 g dry red chillies 6 to 8 whole
3 g turmeric stone ground or regular (1 tsp)
10 g sea salt 2 tsp
120 ml wood pressed oil ½ cup

US Customary - Metric

Instructions

Dry roast the Bengal gram (chana dal) on low to medium heat until golden and nutty. Add peanuts and roast until crisp. Cool completely.
In the same pan, roast the dry red chillies for 30 to 60 seconds until fragrant. Add curry leaves and roast until crisp and dry. Cool.
Add roasted chana dal, peanuts, red chillies, curry leaves, ginger, turmeric, and sea salt to a grinder. Grind to a coarse paste.
Add gongura leaves to the pan and roast on low heat for 4 to 6 minutes, stirring often, until softened and most moisture is gone. Cool completely.
Add the cooled gongura leaves to the grinder and pulse again until mixed. Keep it slightly coarse, not fully smooth.
Warm the wood pressed oil until hot but not smoking. Turn off the heat and let it cool for 2 to 3 minutes.
Pour the warm oil into the ground mixture and mix well until everything looks glossy and evenly coated. Taste and adjust salt if needed.
Transfer to a clean, dry jar. Rest for a few hours before eating. Store in the fridge and always use a dry spoon.

Notes

Ingredient swaps

Gongura leaves can be replaced with sorrel leaves if that is what you have available.
Bengal gram (chana dal) can be replaced with roasted gram (dalia) for a quicker version.
Wood pressed oil can be replaced with sesame oil or any neutral oil you use for pickles.

Technique tips

Roast the gongura leaves until most moisture is gone, this helps the pickle last longer.
Keep the grind slightly coarse so you get a good texture with peanuts and dal.
Let the oil cool slightly before mixing so the spices do not taste burnt.

Make-ahead and storage

Store in a clean, dry airtight jar in the fridge for up to 2–3 weeks.
Always use a dry spoon and keep the surface covered with a thin layer of oil.

Serving ideas

Mix with hot rice and a little ghee for the best comfort meal.
Serve with curd rice, dal, dosa, idli, or roti.
Add a small spoonful to wraps or sandwiches for a tangy kick.

Twist ideas

Add extra peanuts for more crunch and a richer taste.
Add a few garlic cloves while grinding for a stronger flavor.
Add one small piece of jaggery for a gentle sweet-sour balance.

Nutrition