Gongura Mutton Pickle

The Story

“Gongura (sorrel leaf) is Andhra's most beloved souring agent — tart, bright, slightly fermented in flavour. Combined with slow-cooked minced mutton, dried red chillies, and sesame oil, it produces one of the most intense and complex pickles in Indian cuisine. This one comes from a cook in Rajahmundry, the gongura capital of the world, where every household has their own ratio.”

Ingredients

How to Use

Mix into hot steamed rice. Eat with ghee and papad. A famous combination is gongura pickle + curd rice.