Gongura Pachadi (Chutney) | Khatta Bhaji Chatni

Gongura Pachadi or Chutney is popular Andhra recipe made of gongura or sorrel leaves or khatta bhaji as it's called in Hindi.  It's very easy and taste really delicious it goes best with steamed rice but we can eat it with anything it taste wonderful with just anything for me. I learnt this recipe from my sis's MIL whom makes this pachadi so well and from then whenever I get sorrel leaves I made this chatni for sure.  This time I made this at my in-law place as now is khatta bhaji (sorrel leaves) season and we can find it everywhere so for a change.

To let my in-law taste goodness of Andhra I made this chutney and everyone just loved it.  It was over in no time and everyone kept asking for the recipe so you get the point it's good go and make some now if you can find gongura leaves (sorrel leaves) and enjoy along with family and friends.

Gongura Pachadi (Chutney) | Khatta Bhaji Chatni

Author: Priti । Category: Main Course । Cuisine: North Indian
Prep Time: 5 Mins । Cook Time: 25 Mins । Total Time: 30 Mins

Yields: Around 2 Cups

Ingredients:

Gongura Leaves/Sorrel Leaves/Khatta Bhaji - 1 large bunch or 5 cups loosely packed
Green Chilies/Hari Mirch - 8-10
White Sesame/Safed Til - 1 Cup
Salt - To Taste
For Tempering
Oil/Tel - 1/2 Cup
Mustard Seeds/Rai - 2 tsp
Split Urad Dal - 2 tsp
Curry Leaves/Kari Patta/Metha Neem - Few
Dry Red Chilli/Sukka Lal Mirch - 5-6
Garlic/Lehsun - 1 flower

Method:

1. Clean, wash gongura/khatta bhaji well. Blanch leaves with green chilli (boil gongura leaves with green chilies until soft for 4-5 minutes).

2. Drain water allow leaves to get cooled and grind along green chilies into smooth paste (don't use water).

3. Roast sesame seeds until light brown or until it starts to pops.

4. Allow sesame seeds to cool and grind into smooth powder.

5. Heat a kadai (wok) add gongura puree and cook until water evaporate and chutney becomes thick around 4-5 minutes. Add sesame powder, salt and mix well.

6. In another pan or kadai heat oil add all the times for tempering and saute until garlic becomes golden brown.

7. Pour prepared tempering over chutney and mix well, cook in slow flame keep stirring until oil separates around 3-4 minutes, off flame.

Serve with steamed rice or anything of your choice.  Store in fridge for 2-3 days and enjoy the chutney.

Other Gongura (Khatta Bhaji) Recipes you can check

• Gongura Prawns

Have a nice day.

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