"Ambuli~Loshne' Gooli / Raw Mango~Garlic Coarse Chutney" ... I love preparing gooli with any tart veggie, it goes well with peja/rice porridge for dinner ... raw mangoes are in season, so prepare and enjoy this one ... chibbechi mattHi vattHa meaning it will bring back taste to the tongue ... Yummilicious .......
** Loshne Gooli / Garlic Chutney in ball form is a coarsely ground dry chutney prepared in most GSB / Konkani Saraswat houses to serve with peja / rice porridge. I have prepared this in various combinations and posted many different types in the Blog. Once again, I do not want to repeat myself here repeatedly. I am sharing a common link at the bottom of this recipe via. Which you can check out all similar recipes posted earlier. I have posted about 2-3 types of gooli/chutney using raw mangoes too before. This one too is on the same lines with slight changes, in my previous two recipes in one I had included curry leaves, which gave a gooli a lovely green color, then the previous before that had inclusion of red chillies only so, it had turned bright red in colour. In this particular gooli, to maintain the raw mango color which I love very much I have included both red and green chillies and the taste is simply awesome. It is really surprising that the same dish with slight variations can taste different, Isn’t It?? Try out the various chutney, all of them taste simply delicious with awesome garlic aroma. I am yet to post the one’s using onion and asafoetida/hing but will do so soon. Till then enjoy this one when raw mangoes are in season and enjoy it with steaming hot peja/ganji/kanji/ganji oota/rice gruel/rice porridge.
** Here is my simple method of preparing "Ambuli~Loshne' Gooli / Raw Mango~Garlic Coarse Chutney" … My Style …
** Ingredients :
Raw Mango / Ambuli / Mavina kayi / Kairi : one medium sized. (It should be very sour in taste)
Garlic / Losun / Lehsun : 12-15 large sized peeled and chopped.
Dry Red Chilly : 2-3
Green Chillies / Hirwi Mirchi / Tarni Mirsang : 5-6 light green less spicy one’s chopped.
Coconut / Soyi : 2 cups freshly grated (white part only)
Salt to taste.
** Wash and wipe dry the raw mango / ambuli and slice off the outer green skin as thinly as possible. Slice and cut into pieces the inner edible white flesh portion as much as possible. Discard the inner thick seed. Cut them into small pieces and keep it ready aside.
** Add the red chillies into the mixer grinder and run it till you powder them into flakes. Remove and put it in a wide bowl. Now add in the raw mango pieces along with garlic and green chillies and grind to a coarse mixture WITHOUT ADDING WATER.
** Now add in salt and the fresh grated coconut to the ground mixture in the grinder and further grind all to a semi coarse mixture. Stop the grinder often and mix the mixture well in between to get and evenly ground chutney texture WITHOUT ADDING WATER.
** Finally add in the red chilly ground to flakes into grinder and run the mixer for a minute or two to mix all well. This tastes a little bit of effort, as water is NOT TO BE ADDED which hinders the running of mixer. However, with practice you will get it perfectly done. So do not hurry the process and have patience.
** Remove a little bit of the chutney and check the consistency, the ingredients should have all be ground to grainy texture and you should be able to form a ball of it between palms. Then it is done. Remove all the chutney cleanly from the mixer grinder and mix well, check and add in salt if needed and them mix it well and roll it into a ball / gooli form.
** "Ambuli~Loshne' Gooli / Raw Mango~Garlic Coarse Chutney" is done and ready to be served. Best with hot rice kanji/ porridge/peja. But you can relish the same with any dish of your choice too. I love having it with peja/ganji/rice gruel/rice porridge or just as a side dish with Dal-Chawal or doasa too specially panpolo/neer dosa..
** A Word of Caution : This Gooli/Chutney does not remain well if kept at room temperature for over 2 hours as it runs sour as the coconut is not cooked and all ingredients used are in the raw form. If to be consumed after a few hours, put it in a stainless steel box and store it in the fridge and remove 15-20 minutes before serving.
** In case you want to relish it after a few days, remember to then put it in the freezer and then thaw and use the same. However I suggest you finish off this chutney maximum period of 48 hours to be on safer side without having to run into unnecessary health hazels. In fact I suggest you to prepare it in small quantities depending upon the number of members in your home and never to prepare it in bulk.
** Do try this chutney out. It is nutritious and a healthy chutney wherein no oil has been used. Sometimes I do fry the garlic in a little bit of coconut oil before grinding it with other ingredients, but for this one I have not. You may do so if you do not like the raw taste of the garlic. There is just a minute difference in taste which is not much.
** Note : Traditionally this is prepared on stone grinder by crushing it under weight of the stone. Now it is hardly possible for people to prepare it that way as not only it takes effort and time but also patience and many homes do not own a grinder now. I myself, had a huge electrical grinder which I disposed off 12 yrs back after I got spinal problems. But I do have a small portable one on which a little quantity of ingredients can be crushed and ground. I do use it for crushing of chillies etc. but for this chutney I used mixer grinder that has a very fine blade.
** You can also use the search option for "Chutney or Gooli" where you will get many more dishes blogged here before. I am also sharing a common link to the “Gooli” in this blog below and also the link to raw mango gooli with red chillies similar to this one, you can check out through the same too … Do try out various types of chutney's to relish with dosa / Idly / roti etc. and Enjoy the same with family and friends.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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