🇮🇳 Indian Vegetarian

Aam Gongura

Name: Aam Gongura
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 1, sliced Green Mango; 250 g, chopped Gongura (Sorrel Leaves)

🇮🇳 Indian

A homestyle aam where gongura (sorrel leaves) simmers into a masala that tastes better on day two, if it survives that long. Ready in 40 minutes including prep.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Green Mango1, sliced
Gongura (Sorrel Leaves)250 g, chopped

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Simmer the green mango until it collapses into the gravy — the sourness should make you pause, not pucker.
6
Add the gongura (sorrel leaves), turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

Cook it with your pantry → Share this page: /dish/20758

Watch how it's made

Video: AMBHADE KI CHUTNEY RECIPE | HYDERABADI AMBHADE KI CHUTNEY | GONGURA CHUTNEY by *VAJIHA'S KITCHEN*🙂 · on YouTube