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Maavinkayi Gojju
Prep Time
15 mins
Cook Time
25 mins
cooling time
2 hrs
 

Karnataka Style Raw Mango Gojju

Makes 1-1/2 liters

Course: Side Dish
Cuisine: Indian, karnataka, south indian
Keyword: gojju, maavinakayi, mango
Servings: 10 people
Author: Radhika @ justhomemade
Ingredients
  • 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)
for seasoning
  • 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
Instructions
  1. Soak tamarind in about 1/2 cup of warm water
  2. Wash Raw Mangoes and towel dry. Cut off the cheeks, cut them lengthwise and then, dice them into smallish pieces
  3. Trim the sides of the seed as well and chop those two into small dices. Let the skin be on.
  4. 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
  5. Add hing and turmeric.
  6. 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.
  7. 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.
  8. 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.
  9. Add crushed jaggery, stir to mix well and switch off once the jaggery melts.
  10. Taste and adjust salt and spices to suit your taste as needed.
  11. Let it cool completely, without cover before storing away in an airtight glass jar. Tastes best the next day after the flavors settle.
  12. Serve it with hot steaming rice and a generous drizzle of Ghee.
  13. Also goes well with Chapathi, Dosa and the like.
Notes

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