“Mitta ghallele Pachponos ani Khala-Amebeche Gojju (Brined Wild Jackfruit and Brined Raw Mango Chutney) with Garlic" ... A delicious-aromatic-garlic flavored chutney prepared using cured in salt (brine) and stored ingredients from Konkani Saraswat Cuisine ... Tastes best served with hot steaming rice or as side dish with Dalitoy and Rice or with Peja (Rice Porridge/Ganji/Kanji) ….Yummilicious .....
** Brined dishes ie Cured in salt water dishes are a favorite in my home and I have posted them often in various combinations. I have also written about it almost of all which I know so will not keep repeating the same.
** I had posted a similar gojju/ chutney prepared using brined pachponos (wild jackfruit) along with Avalo (Amla/ Gooseberry) and this recipe is exactly the same but here I have replaced the Amla with Brined Raw Mango.
** This gojju is prepared in combination of two brined items ie pachponos and raw mango and it tastes excellent. The recipe is a age old traditional one from Konkani Saraswat Cuisine enjoyed over generations and is known to almost all those who are foodies.
** I am repeating the recipe for the sake of those who are unaware of the same, but will be sharing a common link to all the brined dishes posted in the Blog along with the one I mentioned in combo with gooseberry, you may check them out for reference.
** Here is the simple recipe for “Mitta ghallele Pachponos ani Khala-Amebeche Gojju (Brined Wild Jackfruit and Brined Raw Mango Chutney) with Garlic" … My Style …
** Ingredients :
Brined Paachponosu/ Paasponus/ Wild Jackfruit : one medium sized.
Brined Raw Mango/ Khalambo : 1 large sized.
Coconut/ Nariyal/ Soyi : 1 heaped cup finely grated.
Kashmiri Red Chillies/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
OR
Kashmiri Red Chilly Powder : 2 tblsp
Garlic/ Losun/ Lehsun : 10 large sized skinned.
Coconut Oil/ Nariyal Tel : 1 tblsp
Salt to taste : Only if required
** Add the brined raw mango and the 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 raw mango and paachponos. Discard the inner seeds. Cut them roughly into pieces; put them into a 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 Pachponos ani Khala-Amebeche Gojju (Brined Wild Jackfruit and Brined Raw Mango 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 as it is with steaming hot rice or as a side dish with Dalitoy~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.
** I am sharing a common link to Brine methods and recipes below along with a similar to the above gojju, the one with pachponos and amla below, you may check it out for reference ….
No comments:
Post a Comment
Thanks.