That's Udupi cuisine's pickled raw mango gojju above. Bayisida Mavinakayi Gojju in Kannada. It's tangy and delicious with a flavourful garlic seasoning. Definitely makes a heavenly dinner when is had with curd rice & spicy buttermilk chillies.
In Karnataka households, we have a tradition of pickling season’s glut for use throughout the year. These pickled jewels are then stored for years to come & are used to prepare various delicacies. Natal plums, raw mangoes, raw jackfruits, gooseberries, wild jackfruits etc., are pickled at home every year.
Pickling raw mangoes isn’t a lot of work. Take my word for it. :) (Have easy to follow steps for you below.) And you get to make delicious dishes using it throughout the year. One such dish is this ‘mavinakayi gojju’. It is more popularly known as 'bayisida mavinakayi gojju’ in Kannada. Gojju means side dish in Kannada, 'bayisida mavinakayi’ refers to cooked raw mango. This recipe is from our neighbour, a popular recipe from Brahmin community of Udupi.
Raw mangoes are slightly cooked & are pickled for use for 1-2 years to come. You can then make this delish gojju out of those pickled raw mangoes any time of the year. It hardly takes 5 minutes to prepare. And it’s amazingly delicious. It’s tangy with a wonderful flavour of garlic seasoning.
Pickle some sour, raw mangoes, before the season’s glut gets over. Then you’ll get to enjoy this delicious gojju throughout the year. We enjoy this raw mango gojju as a side for lunch, dinner along with rice or curd rice & with some spicy buttermilk chillies. Definitely, a heavenly meal.
Preparation Time: 5-8 minutes provided you have pickled raw mangoes with you.
Here's how to pickle raw mangoes to make this gojju:
1. Wash 4-6 raw mangoes well. Any kind of raw mangoes of any size will do, but they should be mature. Cut into one of the raw mangoes. If it has a hard seed, then they are perfect for pickling to make this gojju. Sour raw mangoes would be perfect.
2. Bring 4-6 cups of water to boil, if you have medium sized raw mangoes. Your mangoes should dip in the water completely. Once the water comes to a boil, drop in washed, raw mangoes.
3. Cook them for 2 minutes or until their colour changes completely. Remove them out immediately once their colour change & keep them aside to cool. If you leave them in for longer, they’ll get cook further, get soft and won't stay good when pickled. They'll get spoilt very fast on pickling.
4. To the boiling water, add about 1 cup of rock salt. Let it simmer for 2 minutes so that the salt dissolves. This is your brine to pickle raw mangoes in.
5. Remove it from heat & let it cool down completely. Once it's at room temperature, transfer it into a dry air tight container.
6. Add in cooked, cooled down raw mangoes into the brine in the container.
7. Store them in a dry place, be careful not a single drop of water gets into it so that they stay good for up to a year or two.
8. They'll take up salt in 10-15 days and will be ready for use.
You can make few more delicious gojjus using these pickled raw mangoes. Shall share the recipes soon. We use them along with brinjals (gulla in Konkani, Kannada), pickled wild jackfruits or potatoes to make delicious gojjus.
Preparing the gojju:
1. If you have some pickled raw mangoes with you, remove one medium sized raw mango out of the brine.
2. If it’s been pickled for more than a year, then place it in a bowl of water for 2-3 hours. Change the water every half an hour. Doing that will remove out excess salt present in pickled mangoes. Or your raw mangoes could be too salty.
If your raw mangoes have been pickled for few months, then you can skip the above step. Use them directly to make this gojju.
3. Transfer pickled raw mango into an empty mixing bowl. If it’s peel is hard (when pickled only for 1-2 months), remove it off. If it’s soft then leave it on.
4. Smash pickled raw mango well using your hands, even the peel if it is soft.
5. Remove off the hard pith & discard it.
6. To well smashed pickled raw mango, add in curds & mix well. Add fresh curds that isn't sour or your gojju will turn out very tangy in the end. Your pickled raw mango will be tangy enough.
7. Only if required, add salt (most likely it won’t be needed). Add 1/4 cup of water if required. This gojju is between thick & semi-thick.
8. Then season it. Seasoning: Heat 2 tablespoons of oil in a tempering pan, add in mustard seeds. Once they stop spluttering, add in crushed garlic, dried red chillies broken into pieces, curry leaves. Fry them until garlic starts to brown.
9. Add this seasoning to the mango-curd mixture in the bowl & mix well.
10. Serve this gojju with a bowl of rice or with curd rice along with some buttermilk chillies & enjoy!
Other raw mango dishes you may like:
Pickled Wild Jackfruit & Pickled Raw Mango Side Dishes (Paasponus, Ambe Gojju & Bharth)
Raw Mango Gojju (Mavinakayi Rambana)
Raw Mango Pickle (Ambuli Nonche, Karmbi Nonche)
Raw Mangoes In Coconut Curry (Ambuli Gashi)
Spicy, Tangy Raw Mango (Ambuli Pachadi)
Green Mango Relish (Ambule Gojju)
Mango Chutney (Ambuli Chutney)
Tags: mavinakayi gojju, pickled raw mango gojju, mango gojju, bayisida mavinakayi gojju, Udupi cuisine, Udupi food, cooking, recipe, side dish.