Friday, May 8, 2015

KOLAMBE GOJJU

KOLAMBE GOJJU

Mention of Kolambe Gojju, a kind of chutney made of raw mangoes, brings back memories of my husband's grandmother who used to make this delicious gojju often as it was one of his favourite dishes. Traditionally, raw mangoes were immersed in brine and stored in ceramic jars which we call "bharnis."

Since it is the mango season now and I didn't have any brined raw mangoes I hit upon another method to make Kolambe Gojju. I cooked the raw mango in a pressure cooker in salted water for 1-2 whistles. I found that it had almost the same taste as the ones stored in brine in the olden days.

Needless to say, if you are using brined raw mangoes, all you need to do is to wash it properly to remove the excess salt, de-seed and cut into pieces and grind as described in the recipe below.




Ingredients:
  • Raw Mango, large, 1
  • Coconut Gratings, 1/2 cup
  • Roasted Byadgi Red Chillies, 3
  • Garlic Cloves, 3
  • Salt, to taste, only if required
Method:

Wash and cook the raw mango in salt water in a pressure cooker for 1-2 whistles
Allow it to cool, remove the cooked raw mango, de-seed and cut it into pieces
In a blender, grind together the coconut gratings, roasted red chillies, garlic cloves and the cooked raw mango pieces, to a smooth paste ( of chutney-like consistency) using minimum amount of water.
Transfer to a bowl, check for salt, and add some only if required as the raw mango has already been cooked in salt water
The Kolambe Gojju is ready to be served as an accompaniment to the main meal