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Pundi Chutney | Gongura Chutney

Gongura/pundi/sorrel leaves are sour tasting greens which are excellent source of vitamin C, Vitamin A and Iron. There are two varieties, green stemmed leaf which is less sour then the red stemmed variety which is more sour.It contains high amount of oxalates, it may not be suitable for people suffering from or prone to kidney stones.With hot rice and spoon of ghee, the chutney is just heavenly . Here is a healthy chutney recipe using these gongura leaves. There are varieties of ways we can prepare the chutney. This particular recipe is from my mother in law.


  • 2 big handful of pundi/gongura leaves pluck the leaves from the stem and discard the stem
  • 1 TBSP oil
  • 10 to 15 green chillies
  • 1 tbsp salt

For seasoning:

  • 3 TBSP oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing
  • few curry leaves


  1. Wash the leaves thoroughly
  2. Heat the 2 tbsp oil in a thick bottom pan on medium heat, once hot add the washed leaves, mix it.
  3. Fry or saute it until all the leaves changes its color. Turn off the heat. Let it cool
  4. Once it cools down completely, grind it to a fine paste along with green chillies.

Seasoning :

  1. Again fry this in a pan on medium heat until the raw smell disappears and all water /moisture evaporates.(around 10 minutes)
  2. Add salt and stir it continuously. Turn off the heat.
  3. Now prepare the seasoning by heating 1 tbsp oil, once hot add mustard seeds, when mustard seeds pops add hing a and  turn off the heat. Add this seasoning to the Chutney mix it.
  4. Once the chutney cools completely store it in a glass jar and
  5. Enjoy the gongura chutney with hot rice, rotis, and as a pickle with curd rice .


  1. Since the gongura leaves are sour to taste we add more chillies to balance it, if you want mild spice reduce the quantity of green chillies.