Hibiscus leaves pickle
Hibiscus leaves pickle is a popular pickle in Andhra Pradesh made with fresh Roselle (Hibiscus sabdariffa) or Gongura leaves, where it is known as Gongura pacchadi or Gongura Pickle. It is also consumed in Telangana, Tamil Nadu, Maharashtra, and Karnataka. In some of India's North-Eastern states, the plant is known as aamelli or mwitha.[1][2] These sour/spicy pickles are also available commercially.[3]
Varieties
[edit]![[icon]](/wiki/File:Wiki_letter_w_cropped.svg){kind=small} | This section is empty. You can help by adding to it. (January 2024) |
See also
[edit]
Wikibooks Cookbook has a recipe/module on
- Mixed pickle
- Indian pickle
- Indian cuisine
- List of Indian pickles
- List of chutneys
- List of pickled foods
References
[edit]- ^ "Gongura Pickle Recipe Andhra Style - How To Make Gongura Pickle At Home". Indian Food Forever. 22 August 2019.
- ^ Kandukuri, Divya (9 March 2019). "Gongura - An ancient leaf for all seasons". mint.
- ^ "Gongura ( With Garlic ) Bottle ₹ 90/- | Priya Foods". Retrieved 25 December 2020.
External links
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