Arda Pikkile Ambeche Gojju/ Semi Ripe Mango Chutney.

“Arda Pikkile Ambeche Gojju/ Semi Ripe Mango Chutney” … tikshe, godshe, amshe gojju (spicy- sweet- tangy) is always a delight to relish with steaming hot rice and you really don’t need anything else except maybe a simple upkari or papad … in konkani we would say chibbeche matti vatta ... the weather is gloomy so is the mood around, I had one large sized ambuli which had turned semi ripe hiding in the fridge unnoticed seeking attention … so here is a simple but tasty seasonal delicacy for all … Yummilicious …

** I remember sharing a similar gojju but with raw mangoes last year which I chanced upon getting from the mango tree in next building, this one differs and is prepared with semi ripe mangoes and does not need to be cooked at all. Therefore, it is faster, tastier and yes definitely a must seasonal delicacy. Gojju or Bajji is a chutney sort of dish at times prepared with cooked veggie but always served at room temperature. So if you prepare it before hand, then do put it in fridge and retrieve it out and keep at least minimum 30 minutes before serving time to be well thawed.

** Gojju/ Bajji always tastes best as mentioned on title as a side dish served with steaming hot rice. This dish can be served round the year prepared with different types of seasonal veggies and in Saraswat homes gulla ie green brinjal is the most sought after one after which I think is of potato. But, yes, you can prepare with other veggies too, the tanginess and spiciness is what rules in taste with this dish and sweetness is just a dash added on to balance the flavors. In my home we love this and I have shared many varieties which you may go through using the search option.

** Here is my simple recipe for “Arda Pikkile Ambeche Gojju/ Semi Ripe Mango Chutney” … My Style …

** Wash, wipe dry and gently either peel or slice off skin portion of the arda pikkile ambo/ semi ripe mango. Squeeze out all fleshy edible portions from the mangoes and keep it aside on a plate and discard the inner seed. I have used one large size semi ripe mango her.

** Add into a mixer grinder 4-5 green chillies (tarni mirsang/ hari mirchi), 2 tblsp of grated or powdered jaggery (goda/ gud), handful of fresh coriander leaves (kothambari pallo/ dhania) and using pulse mode, WITHOUT adding water grind to a coarse paste.

** Remove the coarse paste into a bowl and keep it aside. Now add in the squeezed out pulp of semi ripe mango into the same mixer grinder and using pulse mode just whip it up once or twice to a rough mixture. No need of grinding it into a smooth consistency.

** Add ground mixture to prepared spiced paste along with salt (namak/ meeta) to taste and mix well. Check consistency and add water if needed to bring to a thick gojju consistency. Do keep the texture thicker and avoid making into thin running texture for best taste.

** Note : In olden days gojju/ bajji was always prepared in kolbula, ie a wooden bowl, in which first chillies, salt, coriander leaves, tamarind and any other ingredient used for the dish would be added and crushed with a stone, then the veggie pulp would be added and using the same stone it would be ground slightly, you can prepare it that way too if you have it, though I do have one, it is larger in size, so mixer method turns out easier for me.

** For Tempering/ Seasoning : Heat 1 tsp of coconut oil (any oil/ tel), when hot, lower the heat and add in ½ tsp mustard seeds (rai/ sasam) and when it begins to splutter add in ½ tsp of hing (asafoetida) powder and a handful of curry leaves (kadipatta/ karbevu) and fry for a few seconds, then pour this over the gojju.

** “Arda Pikkile Ambeche Gojju/ Semi Ripe Mango Chutney” is done and ready to be served. Remember this gojju is not cooked or heated, so it must be served immediately or within an hour or so of the preparation. Tastes best served with steaming hot rice along with some upkari/ bhaji or papad as a side dish as accompaniment. Do try out this awesome gojju/ chutney when raw mangoes are in season now and enjoy with family and friends.

** Note : The semi ripe mangoes I used for preparing the gojju were very tangy/ tart in taste, so there was absolutely no need to add in more, however if you find that the semi ripe mangoes you are using do not have the desired tangy taste then you can add in a little bit of tamarind paste to the gojju and mix well to bring it to the desired taste, I have not. 

** Note : To get perfect semi ripened mangoes, all you need to do is, clean, wipe dry the raw mangoes and then cover them with a cloth or news paper and keep it aside in a warm place in your home. You can also put them into rice stocked dabba/ tin and wait for it to get ripened a little bit which is what I usually do in my home. When the raw mango has just half ripened, it is ready to be prepared into this awesome gojju.