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.
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