Delicious Mango Fruit Gojju.
When the ripe mango is not quite sweet, either somewhat
bland or even sour, it can be made into a delicious, awesome gojju.
Ingredients:
1) One or two
mangos depending on size. 2) Tamarind
juice made from about 1 ½ lime size tamarind.
3) 2-3 green chillies. 4) Jaggery about 4-5 table spoonful (decide by
test tasting) 5) Salt as needed.
6) Special “gojju powder” - 2 heaped teaspoonful. 7) Mustard, red chilli,
oil and curry leaves for tadka.
8) Good quality asafoetida - about ½ spoon.
Method:
Wash thoroughly the mango, peel it and cut the pulpy part in
2 layers and into small cubes about 1 cm size.
Cut 2 green chillies obliquely into 2-3 pieces each or split longitudinally.
Make tamarind juice and dilute it as needed into approximately 2 cups, strain
it and boil in a tawa till raw smell goes. Add cut or split green chillies,
jaggery and stir well to dissolve it. Add about ¾ to 1 spoon of salt and the
cut mango cubes. Cook on low flame for about 1 minute. Add Gojju Powder and mix
well, add generous quantity of asafoetida, bring to boil and switch off flame. Transfer
it to one or two containers and garnish with mustard, red chilli and curry
leaves in oil.
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| Main items: Mango cubes and green chilli slices |
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| Tamarind juice - strained. |
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| All ingredients added |
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Final product in serving dish.
|
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| Mango pulp to be cut in 2 levels |
Can be eaten with hot white rice, curd rice, Idli, Dosa,
Chapathi
or bread. It can be preserved for 2-3 weeks in the refrigerator.
Preparation time
– about 25 minutes.
Can serve large
number of persons since only small quantity is consumed at a time over a period
of days.
Special note:
Making Gojju powder: In a kadai take 2-3 Turmeric roots dabbed with a few drops
of coconut oil,
1 ½ spoon methi seeds, 10-12 red ‘Byadgi’ chillies and roast on medium flame
till aroma of methi comes. Don’t over-roast methi seeds to black. Cool it and
grind in a mixie into a fine powder. It can be preserved for a long time in the
freezer compartment.
