Neeru mavinakai gojji/ Brined mango gojju

Hello there, please read this introduction if Brined mango/ neeru mavinakai is new to you. Don’t miss to try this in the next mango season if you don’t have mango right now. Brined mango is called as neeru mavinakai in our region which is nothing but the matured – raw wild mango preserved in brine (salt water). Wild mango sap is natural preservative which helps them from spoiling to some extent. When these mangoes are kept in strong salt water after cleaning, they stay good for consumption for long period of time. Some mangoes if preserved properly, remains good for 6months to 1 year or even more. We have small varieties of wild mangoes which are really good for brining as their size is small and more number pf mangoes can be stored in jars.  However, any other type of mangoes can be used, recommended varieties are the ones skin of which isn’t bitter. People from coastal Karnataka love them in various dishes like, chutney, tambuli, gojju…

I am sharing Sweet, sour & spicy gojju recipe today which is mostly loved in our region and which works as best appetizer. This gojju goes well with Kuchilu ganji (boiled rice with starch) and ghee or even with curd rice.

Preparation time: 10 minutes

Cooking time – 15 minutes

Ingredients:

Brined mangoes/ neeru mavinakai – 8- 10 (small), 2 (large)

Jaggery – large lemon sized (3-4 tbsp), adjust as per taste

Green chillis – 2

Chilli powder – ½ - 1 tsp, depending on the spice level

Turmeric powder – ¼ tsp

Coconut oil – 2 tsp

Garlic cloves – 8-10

Mustard – ½ tsp

Curry leaves – 1-2 sprig

 

Method:

• Wash brined mangoes. Leave in fresh water for an hour if mangoes are too salty, discard the water later. If salt level is as required, then you can use these mangoes directly after washing.
• Using a knife, chop them roughly.
• Pressure cook with enough water. If mangoes are the varieties which cook faster and softer, you need not use pressure cooker.
• Some mangoes will be firm even after pressure cooking. In that case, let the cooked mangoes cool a bit and churn them coarsely using a mixer grinder.
• Take the cooked (blended) mangoes in a vessel.
• Add slit green chillis, turmeric powder, chilli powder & jaggery.
• Add required amount of water, this gojju tastes great if the consistency is thicker.
• Boil everything well and switch off the stove once it reaches the required consistency. Watre can be added if required while boiling.
• Now prepare a seasoning of garlic, mustard and curry leaves in coconut oil. On spluttering, add to the gojju and serve it with rice, ghee or with curd rice.