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]
^"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.
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