Ambe Gojju (Sweet-N-Spicy Ripe Mango Curry)

"Ambe Gojju (Sweet-N-Spicy Ripe Mango Curry)" ... I must say this is a delicious dish, sort of cousin of ambe upkari/ curried mango dish ... I prepared this with our famous Indian King of Fruits Aapus Ambo/ Alphonso Mango ... a delicious dessert that can be relished after lunch/ dinner chilled …. Yummilicious .....

** A very simple seasonal dish that can be prepared within few minutes and relished instantly especially if unexpected guests drop in. Here I have used Aapus Ambo/ Alphonso Mango which is best suited for this recipe, however, you can try out with other sweet mangoes too. This is a common dish among GSB Konkani Saraswats from Southern parts of India, but I must confess I was not aware of it. 

** I don’t remember ever having eaten it before and I wonder why ? The recipe credit goes to Padmini Kamath, my friend who posted this in Konkani Delicacies my food group yesterday, and I immediately wanted to try it out. Mangoes are always available in my home when in season and rest of the ingredients are easily available in every kitchen and I just went ahead and tried it out with 2 ripe mangoes.

** I found this recipe close to our very own famous Ambe Upkari/ Cooked Ripe Mango curry another famous dessert from GSB Konkani Saraswat Cuisine which is prepared almost on daily basis in konkani homes. The difference here is only that the gojju is not cooked and is instant and I would call it cousin of ambe upkari. For traditional Ambe Upkari/ Cooked Ripe Mango curry recipe, please browse through Blog. 

** Well, I must say that's the beauty of dishes that are prepared with love and care. Even in minute changes lies the taste to an awesome dish. Thanks Padmini dear, we loved the recipe very much and sure to prepare this many more times. A wonderful dish to be had after lunch/ dinner. You prepare this and put it in the fridge for a few hours and serve it chilled, tastes awesome and beats off the summer heat.

** Here is the Recipe for "Ambe Gojju (Sweet-N-Spicy Ripe Mango Curry)" ….

** Wash and wipe dry two ripe alphonso mangoes (or any available in your vicinity). Peel off the skin gently taking care to see that you do it finely without removing off any of the flesh part. Now squeeze out the flesh portion into bowl as much as possible. The mango flesh should be removed well and the inner seed (katHo) discarded. Blend the mango well with a hand blender into a fine puree and keep this ready.

** Now Crush about 3-4 green chillies (tarni mirsanga/ hari mirchi) to a fine paste with a heavy stone along with a pinch of salt (namak/ meeta) and add it to the Ripe Mango puree. Add in half a cup of finely grated jaggery (goda/ bella/ gud) to the mango mixture and mix well until the jaggery has dissolved completely. If you grate the jaggery well it will hardly takes any time. Check the consistency, it should be thick like that of gojju. If too thick you can add in some more water and mix well.

** For Tempering/ Pannaka/ Tadka : Heat ½ tsp of Coconut oil (Nariyal tel/ Narlel tela) or any other oil, when hot add in ½ tsp of mustard seeds (rai/ sasam), when they begin to splutter, add 3-4 fresh curry leaves (kadipatta/ karbevu), fry for a few seconds and then immediately pour it over the mango gojju. If you want to serve it chilled keep it covered in the fridge for a few hours and it’s ready.

** "Ambe Gojju (Sweet-N-Spicy Ripe Mango Curry)" is done and ready to be served. Serve this as a dessert if preferred after lunch or dinner, it tastes awesome. This is a very simple gojju I prepared Aapus Ambo/ Alphonso Mango, which is considered to be one of the best and tastiest mangoes among all the mangoes. However, you can use any other variety of mango available in your vicinity too. Do try out this simple “Ambe Gojju” on weekends/ holidays and enjoy with your family and friends.