Gongura pickle with garlic is a fiery, tangy, and deeply flavorful condiment that’s a beloved staple in Telugu cuisine. It’s made from Gongura leaves (also known as sorrel or roselle), which have a naturally sour taste, combined with garlic cloves, red chilies, tamarind, mustard seeds, and aromatic spices—all typically preserved in sesame or rice bran oil.

The garlic not only enhances the pungency but also balances the sharp tang of the Gongura leaves, creating a bold and complex flavor profile. This pickle is:

• Rich in iron, folic acid, and antioxidants, thanks to the Gongura leaves.

• Often paired with hot rice and ghee, dosa, idli, or even roti.