Gongura Pickle
No reviews yetThe signature sour-tart bite of sun-ripened gongura leaves, cut with the heat of dried red chillies and a deep garlicky undertone.
About Gongura Pickle
Flavour
The signature sour-tart bite of sun-ripened gongura leaves, cut with the heat of dried red chillies and a deep garlicky undertone.
Texture
A coarse, almost jammy pulp — leaves pounded down slowly on a stone grinder until they hold together in rustic, oil-glossed spoonfuls.
Aroma
Grassy and tart at first whiff, deepening into roasted chilli and garlic as the jar opens.
Traditional Preparation
Fresh gongura leaves are washed, wilted, and hand-pounded with stone-ground spices, then slow-cooked in gingelly oil until the tang concentrates into a deep maroon pickle.
Best Enjoyed
A spoonful transforms plain rice into a full meal — equally at home with curd rice, hot chapatis, or a crisp dosa.
Ingredients
Spice Level
Shelf Life & Storage
Shelf Life
9 months unopened, stored in a cool, dry place away from sunlight.
Storage
Refrigerate after opening. The oil may set in cold weather — let it sit at room temperature for a few minutes before serving.
Serving Suggestion
Mix generously into hot rice with a spoon of ghee, or spread thin over a dosa for a tangy twist.
Pair It With
A few classic combinations our customers swear by.
Customer Reviews
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