“Mitta ghallele Pachponosa Gojju (Brined Wild Jackfruit Chutney) with Garlic" ... A delicious-traditional aromatic-garlic flavored gojju from Konkani Saraswat Cuisine ... brined veggies are considered to be very good for the gut as the fermentation process induces good bacteria in them … well, I am not an nutritionist and have no knowledge of all these things … I simple follow our generations old cuisine as I know they are tried and tested formula for a good healthy lifestyle … this gojju tastes scrumptious with steaming hot ukde sheetHa/ red boiled rice … Yummilicious …
** Brined dishes ie Cured in salt water dishes are a favorite in my home. These are considered to be very good for the gut with lot of nutrients and is gaining fame recently. Our ancestors already knew the advantages and be it for health or for the sake of preserving excess veggies to be used during monsoon or during scarcity they always followed this method with lots of veggies, sort of pickling method. I have written about pachponos ie wild jackfruit before, this in its raw form is brined to be prepared into gojju/ chutney sort of dish that tastes best relished with rice. I will be sharing the recipe link at the bottom of this recipe for the gojju where in I used pachponos with brined amla/ gooseberry, you can check out the same too. In a few days I will share with all of you this same gojju but with addition of khalambo ie brined raw mango too, till then enjoy this one.
** One of our member wanted this recipe for bined pachponos gojju as she had it in her home. But she wanted it with only addition of pachponos, usually any other souring veggie like brined raw mango or amla is added to the gojju, or you can even add on some fresh tart veggies like ambado/ hogplum, bimbul/ tree sorrel etc. and prepare the same too. In Mumbai, it is difficult to get them and we usually prepare with addition of raw mangoes which is there in stock. Well, nothing is impossible when it comes to preparation of food all you need is some imagination after all it is not rocket science, so went ahead and prepared this one with addition of tamarind for the first time to give feedback in my food group Konkani Delicacies. Trust me it turned out perfect and I am going to relish it with red boiled rice along with some fried fish today and it really is going to be one tummy filling meal.
** Note : The picture below is Courtesy Google of ripe pachponosu/ wild Jackfruit added on to enable all to understand the veggie. However the brining process is done with the raw pachponos of which I do not have a picture. However I am sharing the brined 1 year old picture clicked by me below too of which the gojju is prepared. Do excuse for the same.
** Names : I have no knowledge of the exact name of Pachponus in English, but I guess it is called “Wild Jackfruit and belongs to the Moraceae family. It is also called Hebbalasu in Kannada, Vadahar in Hindi, Lakucha, Dahu, Adahu, Iravatam, Panasah in Sanskrit, Ranpanas, Pachpanas or Pachponosu or Paachponus in Konkani. Anhili, Ayani-maram, Ayani, Anjili, Ayini plavu in Malayalam, Kattupula, Aiyini pala, Kurangu pala, pei pala in Tamil, Pejakai in Tulu and Adavi panasa in Telugu”, this information I got from google and that is the best I could do.
** Here is the simple recipe for “Mitta ghallele Pachponosa Gojju (Brined Wild Jackfruit Chutney) with Garlic" … My Style …
** Ingredients :
Brined Paachponosu/ Paasponus/ Wilk Jackfruit : one medium sized.
Coconut/ Soyi/ Nariyal : 1 heaped cup finely grated.
Kashmiri Red Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
OR
Kashmiri Red Chilly Powder : 2 tblsp
Tamarind/ Imly/ Chinchama : one small ball, say 1 tblsp
Garlic/ Losun/ Lehsun : 10 large sized skinned.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
** Salt/ Namak/ Meeta to be added only if required.
** Add the mitta ghallele/ brined paachponus in plenty of water for an hour or so, changing the water once or twice in between. You can also leave it overnight if need be. This procedure is carried out to remove the excess salt content in the brined ingredients.
** Drain off all the water and then remove the edible parts from paachponos. Discard the inner seeds. Cut them roughly into small sized pieces, put them in mixer grinder along with the chilly powder or chilly, coconut, garlic and grind to a very smooth paste.
** Add enough water while grinding to get a smooth textured paste, but do not add in more as we need the gojju to remain thick. When done remove the ground gojju into a bowl, check consistency and add in water if necessary and mix in the coconut oil.
** Note : Add in salt to the gojju only after checking on taste. Sometimes brined ingredients have loads of salt content in them and how much ever we soak and remove via the water it is not sufficient and they tend to be salty and addition of more salt without checking can be disastrous.
** I personally never add in salt to the gojju as in my home even on normal days we add in less salt to our cooked dishes and for us the salt comes across sufficient. However, if you find after tasting that your family may need a little bit of addition of salt do so and mix well. Coconut Oil tastes the best but you can use any other oil too.
** “Mitta ghallele Pachponosa Gojju (Brined Wild Jackfruit Chutney) with Garlic" is done and ready to be served. This gojju that looks like chutney is not served with dosa or idly etc. as personally I don’t feel it goes well with them. We Konkani Saraswats to whom this is a common dish always serve this as a side dish with Rice or Peja (Rice porridge).
** In olden days Pejje Jevan ie Rice porridge food was relished at dinner time during monsoon season and the women of the home prepared this gojju to be served along with it. It tickles the taste buds being spicy, tangy and gives some sort of satisfaction when relished with steaming hot porridge. Do try out, if you like rice porridge like me, you can add on some fryums or vodi or papad and it will turn out a fantastic combo meal.
** Note : This gojju is not heated or cooked, so it does not remain good if kept at room temperature once it cross the time limit of say 3-4 hours. It has to be consumed within that period, in case you want to use the same after a few hours, put it in the fridge and remove 20 minutes prior to serving and thaw the same for serving. In fridge it stays good for about 2 days, if kept immediately on preparing.
** Sharing the link below to the recipe of Pachponosa gojju with addition of amla, you may check out the same too. Also sharing a common link to all Gojju items in the blog, you may browse through the same and try out any that you and your family likes, they are all tasty ...
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