Maavinakayi Gojju ಮಾವಿನಕಾಯಿ ಗೊಜ್ಜು is a Karnataka style saliva inducing, appetizing, spicy, tangy-sweet summer time saucy relish made of Raw Mangoes.
I am a mango fanatic. Self confessed at that.
In the dictionary of a mango fanatic, it’s almost a crime to let mango season go by without making Maavinakayi Gojju.
Even if it means that one makes it at the tail end of the season to bid adieu to the glory that Raw Mango is..once or for the nth time in the season!
Gojju is a category of foods, the real appetizers of South Indian, in particular Karnataka style of cooking.
Gojju has almost all the types of tastes – spicy, tangy, salty, sweet, bitter depending on the vegetable or fruit used.
The very thought or sight of Gojju sends a gush of saliva running in the mouth. Saliva gushing activates the digestive juices to get ready for digestion. Amply secreted saliva and digestive juices means, its stokes the Agni or digestive fire in the body. Which is why it is such an important category of food.
The order of serving Gojju in a meal is always before the main course of Saaru or HuLi. A few morsels of Gojju eaten with steaming hot rice and a generous drizzle of ghee is the perfect way to get dormant taste buds to be alive and kicking. Particularly for those who feel loss of appetite.
Also, back in the olden days of no refrigeration, Gojju was a clever way to cook and preserve vegetables and seasonal fruits for more than a day up-to 3 or 4 days without spoiling.
Amma is an expert in Gojju and all kinds of tangy preparations in our family. Her Gojju would leave not just us, but also my friends always asking for more. My dear aunt Ve would make the bestest Maavinakayi Gojju and Tomato Gojju.
I might have inherited their liking for Gojju a tad bit more. After all, to make a dish well, one has to love it equally if not more, right?
Here’s another of my Amma’s ultimate Haagalkayi Gojju to turn you into a Bittergourd lover.
What kind of Mangoes are suitable?
Any Raw Mango (non-fibrous) will do.
Unripe Totapuri mango comes in handy in this recipe.
It is not as teeth numbing-ly sour and is available till the Mango season fades away.
Pickling varieties of Mango can be used also. Quantity of Jaggery used will have to be adjusted accordingly.
Notes on the vessel used to make
As a rule of thumb, due to the acidic nature of the Gojju, Do not cook Gojju in aluminium vessels as it reacts.
If you cook it in an iron kadai, transfer it to a non-reactive glass or ceramic bowl for storage or at least a stainless steel vessel immediately once cooked.
Iron reacts with acidic ingredients like tamarind, mango, tomato, lemon etc.
What goes into making the perfect Gojju
In this tongue tickling-ly delicious Maavinakayi Gojju recipe, there is double tang coming from the raw mangoes as well as from tamarind. And the spices that bring the best flavors are in the form of Mysore Saaru Pudi
If you do not have Mysore Saaru Pudi at hand or don’t have time to make it, simply use homemade or store bought rasam powder or just red chilli powder. Saaru Pudi works best and has no substitute for this recipe if you ask me.
Maavinakayi Gojju stays perfectly well outside on the kitchen counter for 2 days and always tastes better the next day after making as the flavors merge well and settle.
This is my go to recipe that I MUST make during Mango season. I hope you will too.
If you love Totapuri Mangoes, this Mamidikaya Palli Pachadi will surely appease you.
Karnataka Style Raw Mango Gojju
Makes 1-1/2 liters
- 3 medium size Totapuri Mango 850gm raw or semi-ripe
- 1/2 cup tamarind
- 1/2 cup hot water for soaking tamarind
- 2 cups water
- 1/4 cup crystal salt
- 1 cup jaggery
- 4 tbsp Mysore Saaru Pudi (link in notes)
- 1/2 cup peanut oil
- 1/2 tsp mustard seeds
- 2 stalks curry leaves
- 10 green chillies finely chopped (about 1/4 cup)
- 1/4 tsp hing / asafetida
- 1/4 tsp turmeric
Soak tamarind in about 1/2 cup of warm water
Wash Raw Mangoes and towel dry. Cut off the cheeks, cut them lengthwise and then, dice them into smallish pieces
Trim the sides of the seed as well and chop those two into small dices. Let the skin be on.
Heat oil in a kadai or heavy bottomed pan on medium high heat. When oil is hot and shimmering, add mustard seeds. When they begin to splutter, add chopped green chillies, torn curry leaves and sauté until chillies show white spots
Add hing and turmeric.
Immediately, drop in the chopped mango pieces into the pan and stir fry on medium high heat until wilted. Do not cover at any point.
Squish the tamarind to a thick pulp. Strain the pulp and pour juice over the cooked mango quickly before the steam rises. Add 2 cups more water to the remaining tamarind pulp and repeat to adjust the consistency.
Season with salt and Mysore Saaru podi, stir well and gently simmer uncovered until oil leaves the sides and the Gojju has thickened about 15 - 20 mins.
Add crushed jaggery, stir to mix well and switch off once the jaggery melts.
Taste and adjust salt and spices to suit your taste as needed.
Let it cool completely, without cover before storing away in an airtight glass jar. Tastes best the next day after the flavors settle.
Serve it with hot steaming rice and a generous drizzle of Ghee.
Also goes well with Chapathi, Dosa and the like.
If you do not have Mysore Saaru Pudi or don't want to make it, use homemade or store bought rasam powder or just red chilli powder if you have none of those at hand. Saaru Pudi works best though.
If after tasting the next day, if you feel the need for adjusting the taste, place it back in the kadai on heat, adjust seasonings and cook for a few mins on low to fix it.
Stores well up to 2 days at room temperature and up to a week or more in the refrigerator, it never lasts that long in our house though.
Any Green Mango can be used if you don't have Totapuri Mango available
Depending upon the sourness of the Mango, chillies, tamarind and jaggery will have to be adjusted