Khallambe gujju is prepared with the raw mangoes that are brined. You can prepare the same at home or get it from Mangalore South Indian Stores during the starting of Monsoon season. I will soon include the procedure of brining of raw mangoes. If brined raw mango is not available you can use fresh raw mango by pressure cooking it and then preparing it in the same method as given below. Take one brined mango and put it in plenty of water and keep aside for 20 minutes. Drain and add water again and keep it aside for some time. This procedure is followed to remove the excess salt in the raw mangoes. Repeat the process if you find it necessary ie. if you find the mangoes are very salt. You can keep this overnight too in plenty of water it will enable the mangoes to leave off excess saltiness.
Peel off the skin of 18-10 garlic cloves and fry them in a little bit of oil till slightly brown and keep this aside ready. (I have used coconut oil to fry the garlic, you can use any oil you wish).
Now remove all the pulpy portions of the mango and put in the mixer / blender with 2 heaped cups of freshly grated coconut. Add in 6-8 red Kashmiri chillies and the fried garlic.
Now grind to a thick and smooth paste with little bit of water. Do not add more of water, just as much as it is necessary for easy grinding. The ground gojju / masala should be very smooth.
Remove the ground gojju / masala in a dish. Check salt, add only if necessary. Serve this Khalambe gojju / brined raw mango chutney with hot rice.
This is a hit combo during monsoon when it pouring heavily outside and you are unable to go and get the veggies.
Awesome chutney . I have brined mango at home . Definitely i will try this recipe . Thank you so much for recipe. 😊✌
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