“Kottambari Pallo- Ambuli- Loshney Gooli (Coriander Leaves- Raw Mango- Garlic Chutney)” … Loshney Gooli is a coarsely ground chutney from Konkani Saraswat Cuisine ... it is called gooli, coz. it comes to balling consistency ... I always love experimenting and preparing this gooli in different combos as we love relishing it with Pejja Jevan (Rice Porridge lunch) ... … 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. The chutney is called gooli meaning a amall ball coz. The coarsely ground chutney can be rolled into a round ball without cracking up. This chutney tastes awesome and goes very well with peja (rice porridge) or dosa. I have posted this type of gooli with different combination of ingredients before and also written a lot about the same. I am sharing a common link to all of them at the bottom of this recipe, so please do check out the same and try that which appeals to you and your family.
** Here is my very own recipe for “Kottambari Pallo- Ambuli- Loshney Gooli (Coriander Leaves- Raw Mango- Garlic Chutney)” …. My Style ….
** Ingredients :
Raw Mango/ Ambuli/ Mavina kayi/ Kairi : one medium sized. (It should be very sour in taste)
Coriander Leaves/ Kottambari Pallo/ Dhania : 2 cups tightly packed fresh leaves only.
Garlic/ Losnun/ Lehsun : 12-15 large sized peeled and chopped.
Green Chillies/ Tarni Mirsanga/ Hirvi Mirchi : 10-12 light green less spicy one’s if not use as per your individual liking.
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coconut Oil : 1 tablespoon. (You can use any edible oil)
Salt to taste.
** Wash and wipe dry the raw mango/ ambuli and slice off the edible flesh portion as much as possible. Discard the inner seed. You can use the outer thick green skin too, it gives a nice color is edible too. If you do not like addition of it you can peel of the skin with a potato peeler and use the inner edible flesh part only. Cut them into pieces and keep it ready aside.
** Wash, drain completely and allow to dry on a dry cloth or absorbent paper the coriander leaves overnight. They should be dry and there should be no traces of water in them. Keep this also ready. Also use the leaves only, do not add in the stem portion even if tender as this is coarsely ground.
** Now in a thick bottomed kadai/ pan add in coconut oil and bring to heat. When hot enough lower the heat to minimum and add in garlic and green chilly pieces. Stir fry on medium heat for 2 minutes. Now add in the coriander leaves and further fry for a minute only. Remove from fire and add in the salt to taste, mango pieces, and coconut gratings and mix well. Leave it aside to cool a little bit.
** Note : Do not heat the mango pieces or coconut on heat. You should add them after the pan is removed from fire.
** Put all the ingredients into a mixer grinder jar and grind to a semi coarse consistency WITHOUT ADDING WATER. Stop the grinder often and mix the mixture well in between to get and evenly ground chutney texture. This tastes a little bit of effort, as water is not to be added which hinders the running of mixer. But with practice you will get it perfectly done. So do not hurry the process and have patience.
** 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. However, 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.
** 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. 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. Remember to finish off the chutney in maximum period of 48 hours.
** “Kottambari Pallo- Ambuli- Loshney Gooli (Coriander Leaves- Raw Mango- Garlic Chutney)” is done and ready to be served. Best served with hot rice kanji/ porridge/pejja/ ganji oota. But you can relish the same with any dish of your choice too, like dosa, Idly, parathas etc. You can also apply a layer of it thinly on toasted or tava fried bread slices and it tastes great. Do try this chutney out as raw mangoes are in season now. I am sure your family will love it very much.
** Note : If you still do not want to add oil, you can skip off that step of frying garlic and add in all the ingredients raw and prepare the chutney too. I do make it that way at times when I am in a rush and have to finish cooking fast. There is minute difference in taste which is not much. Also using oil to fry is done only to retail flavor and keep the chutney good for a few hours. Again, you can add in more or cut down the amount of green chillies too.
** Sharing a common link below to all “Chutney Gooli” dishes posted in my Blog. Do check out and try out those that you would like to relish with your family.
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