Andhra Pradesh Gongura Pickle Sorrel Leaf Spiced Preserved

Ingredients

• 3 cups fresh gongura leaves (Hibiscus sabdariffa / sorrel; available at South Indian stores)
• 6 garlic cloves — roughly chopped
• 4 dried red chillies
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds — dry-roasted
• 2 tbsp sesame oil
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• Salt

Method

1. Wash gongura leaves. Dry completely. Roughly chop.
2. Heat 1 tbsp sesame oil in a pan. Add the gongura leaves.
3. Cook on medium stirring for 5 to 6 minutes until completely wilted and any moisture has evaporated. Cool.
4. Dry-roast fenugreek seeds until lightly golden. Cool.
5. In a blender combine cooked gongura, garlic, dried red chillies, dry-roasted fenugreek and salt.
6. Blend to a coarse paste — keep visible texture.
7. Heat remaining 1 tbsp sesame oil. Add mustard seeds — pop.
8. Add asafoetida and turmeric. Add red chilli powder. Pour over the gongura paste. Stir well.
9. Taste and adjust salt. Store in a sterilised jar.
10. Keeps refrigerated for 2 weeks.