Gongura Mutton Pickle
Tender mutton in a deeply sour gongura base — generations-old recipe. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Gongura Mutton Pickle
Gongura Mutton Pickle is an Andhra family heirloom in a jar — tender mutton braised into a deeply sour gongura (sorrel) base until the meat and the leaves taste like they were always meant to meet. Made in Tanuku by our 4-generation family using hand-pounded spices and cold-pressed sesame oil, our Gongura Mutton Pickle is bold, tangy and unmistakably traditional.
What makes our Gongura Mutton Pickle different
Mutton needs time, and gongura needs respect — so we cook them both slowly and separately first. The gongura is reduced into a glossy, sour base; the mutton is slow-braised in hand-pounded Andhra masala. The two are then married in cold-pressed gingelly oil so the sorrel cuts the richness of the meat. The result is a Gongura Mutton Pickle with layered depth rather than flat heat.
Flavour profile & experience
Expect a sharp, lemon-y gongura tang upfront, the deep savouriness of slow-braised mutton through the middle, and a slow Andhra chilli warmth threading every spoon. Garlic and ginger build a robust backbone, while cold-pressed sesame oil finishes with nutty richness. The Gongura Mutton Pickle is generous, bold and quietly elegant — a Sunday lunch in a jar.
How to enjoy Gongura Mutton Pickle
Spoon Gongura Mutton Pickle over hot rice with ghee — the tang against the warm rice is the whole point of Andhra Sundays. Pair with curd rice to balance the sourness, layer into mutton biryani, or eat with hot phulkas and raw onion. Even better after a day or two in the fridge.
Product highlights
- Slow-braised tender mutton
- Fresh gongura (sorrel) leaves
- Cold-pressed sesame (gingelly) oil
- Generations-old Tanuku recipe
- No artificial preservatives or colours
- High shelf-life when refrigerated
Ingredients
Mutton, gongura (sorrel) leaves, Andhra red chilli powder, garlic, ginger, mustard, fenugreek, curry leaves, rock salt, cold-pressed sesame oil.
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