This awe inspiring sweet and sour recipe is very popular amongst the kannadigas.
I would like to dedicate this recipe to one of the elders in our family who is not with us today and was indeed a very great host and cook, which I would like to call as
“Mrs Geetha Sitaram Rao’s Mango Gojju”
This pickle originated from Karnataka has not only a very unique taste but is an easy quick recipe
Although the core ingredient is the mango, the soaked methi seeds adds a distinctive flavour to the dish!
Ingredients
1 Large Mango
¼ Cup Methi (Fenugreek)Seeds
2-3 Red Chillies (broken into half)
½ Tsp Red Chilli Powder
¼ Tsp Turmeric Powder
½ Tsp Mustard Seeds
Lime Sized Jaggery
2 Tbs Oil
Raw Mango Gojju
Preparation
Soak the methi seeds with enough water for atleast 4 hours as the seeds have to be soft
Powder the jaggery and keep aside
Dice the mangoes with the skin into medium sized cubes in a bowl and sprinkle the turmeric powder
Heat oil in a pan and add the mustard seeds
When the mustard seeds crackle, add the turmeric powder and the red chillies
Add the diced mangoes and saute for a few minutes
The soaked methi with the water and the powdered jaggery should be added
Let it cook on a low flame for about 5 minutes or till it thickens.
Note:The sweet and sour mango dish (gojju) tastes absolutely delicious with hot rotis, pooris.
It can also be mixed with rice and eaten depending on the individual’s palate!