Description

Gongura Mutton with Bone Pickle is a classic Andhra delicacy made with tender mutton pieces cooked with bone and combined with tangy gongura (sorrel) leaves. This pickle is known for its bold flavors, perfect balance of spice, and rich aroma. The sourness of gongura blends beautifully with slow-cooked mutton, red chilies, garlic, and traditional spices, making it a favorite side dish with hot rice, ghee, or dosa. Prepared using age-old methods, this pickle stays fresh for several days when stored properly and delivers authentic homemade taste in every bite

Ingredients

• Mutton with bone – 1 kg

• Fresh gongura (sorrel) leaves – 2 bunches

• Dry red chilies – 15 to 20

• Red chili powder – 3 to 4 tablespoons

• Turmeric powder – 1 teaspoon

• Ginger-garlic paste – 2 tablespoons

• Garlic cloves (crushed) – 12 to 15

• Mustard seeds – 1 tablespoon

• Fenugreek seeds – 1 teaspoon

• Cumin seeds – 1 teaspoon

• Salt – as required

• Oil (sesame oil preferred) – 1 to 1½ cups

• Curry leaves – few

• Asafoetida (hing) – a pinch

• Recipe Process

  1. Clean and Cook Mutton
     Wash the mutton with bone thoroughly. Cook it in a pressure cooker with turmeric, salt, and ginger-garlic paste until the meat becomes tender. Keep aside and allow it to cool.

  2. Prepare Gongura Leaves
     Separate the gongura leaves from the stems. Wash and dry them completely. Sauté the leaves in a pan without water until they wilt and moisture evaporates. Let them cool and then grind into a coarse paste.

  3. Prepare Spice Paste
     Dry roast red chilies, mustard seeds, fenugreek seeds, and cumin seeds. Allow them to cool and grind into a fine powder.

  4. Cook the Pickle Base
     Heat oil in a heavy-bottom pan. Add crushed garlic, curry leaves, and a pinch of asafoetida. Sauté until aromatic.

  5. Combine Ingredients
     Add cooked mutton with bone and fry well until oil starts separating. Add the gongura paste and mix thoroughly.

  6. Add Spice Powders
     Add red chili powder and the prepared spice powder. Mix well and cook on low flame until everything blends and oil floats on top.

  7. Cool and Store
     Allow the pickle to cool completely. Transfer to a clean, dry airtight container. Store in a cool place or refrigerate for longer shelf life.