Ingredients with Measurements:
- 2 cups fresh gongura leaves
- 1/2 cup mustard oil
- 1/4 cup red chili powder
- 1/4 cup salt
- 1/4 cup turmeric powder
- 1/4 cup fenugreek powder
- 1/4 cup cumin powder
- 1/4 cup coriander powder
- 1/4 cup mustard seeds
- 1/4 cup garlic cloves, peeled and chopped
- 1/4 cup ginger, peeled and chopped
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the gongura leaves thoroughly and pat dry with a clean kitchen towel.
2. In a blender or food processor, blend the gongura leaves, garlic, and ginger until smooth.
3. In a mixing bowl, combine the gongura paste with all the spices and mix well.
4. Heat the mustard oil in a pan until it starts to smoke, then remove from heat and let it cool for a few minutes.
5. Add the mustard seeds to the oil and let them crackle.
6. Pour the oil and mustard seeds over the gongura mixture and mix well.
7. Transfer the pickle to a glass jar with a tight-fitting lid.
8. Let the pickle sit for at least a day before serving to allow the flavors to meld together.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
Temperature:
N/A
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 20
Fat: 1g
Carbohydrates: 3g
Protein: 1g
Sodium: 500mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral oil.
- Red chili powder can be substituted with paprika or cayenne pepper.
- Fenugreek powder can be substituted with fenugreek seeds that have been roasted and ground.
- Mustard seeds can be substituted with mustard powder.
- Garlic and ginger can be omitted if desired.
Variations:
- Add chopped onions or tomatoes for a different flavor and texture.
- Use different types of chili powder for a spicier or milder pickle.
- Add sugar or jaggery for a sweeter pickle.
- Add vinegar or lemon juice for a tangier pickle.
Tips and tricks:
- Use fresh gongura leaves for the best flavor.
- Make sure to wash the leaves thoroughly to remove any dirt or debris.
- Adjust the spice level to your liking.
- Store the pickle in a cool, dry place away from direct sunlight.
Storage instructions:
Store the pickle in a glass jar with a tight-fitting lid in a cool, dry place away from direct sunlight. It will keep for several months.
Reheating instructions:
N/A
Presentation ideas:
Serve the pickle in a small bowl or dish as a condiment alongside your favorite Indian dishes.
Garnishes:
Garnish with fresh cilantro or mint leaves.
Pairings:
Serve with rice, roti, or any Indian bread.
Suggested side dishes:
Serve with dal, raita, or any vegetable dish.
Troubleshooting advice:
- If the pickle is too spicy, add more oil or sugar to balance out the heat.
- If the pickle is too salty, add more gongura paste or sugar to balance out the saltiness.
Food safety advice:
Make sure to use clean utensils and equipment when making the pickle. Store the pickle in a clean, dry jar with a tight-fitting lid.
Food history:
Gongura pickle is a popular condiment in Andhra Pradesh, a state in southern India. It is made with gongura leaves, which are also known as sorrel leaves.
Flavor profiles:
Gongura pickle is tangy, spicy, and slightly sour.
Serving suggestions:
Serve as a condiment alongside your favorite Indian dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian