Beyisida mavanikai gojju | Raw Mango Chutney | Mango Bharatha is a traditional cuisine from Udupi/Mangalore region. It is made from cooked raw mangoes and a simple tempering to it.
Back home, my mother’s summer routine starts by pickling mangoes, hog plums, making happala-sandige (pappad variants), jackfruit preserve, and saving all the seasonal fruits and vegetables, In the traditional way, until next summer. One such routine is to store raw mango which is abundant in the summer.
spotless raw mangoes are washed and then cooked in water, cooled completely and then preserved. These mangoes can be used round the year and stays good for 1-1.5 years.
This gojju recipe can be made instantly as well. Soon after the mangoes are cooked and let to cool you can grind it and make this gojju. It is a tangy and spicy concoction that goes well with rice and simple palya.
- Raw mango 1 medium size
- Green Chillies 4-5
- Asafoetida 1/2 tsp
- Mustard seeds 1tsp
- Urad dal 1tsp
- Red Chillies 2
- Curry leaves
- Coconut Oil
- Boil 1 cup water in vessel, add salt and green chillies.
- Roughly chop raw mango and boil in low flam for 5 minutes. Let it cool.
- Once cooled grind it to fine paste. Adjust water if it is too thick.
- Asafoetida , Add salt as per taste and mix well.
- Give a simple tampering with mustard, urad dal , curry leaves and red chillies.
- Serve it with rice and simple palya.
- You can put only half mango if you do not like extreme tangy flavour.
- You can add finely chopped onions at the end.