The king of fruits has arrived and I'm geared up to prepare lots of varieties with it. But I knew only 2 main varieties from it, mango juice (sikarne), mango chutney. But, when I was speaking with my mom, she shared the gojju recipe, which can be preserved and can also be converted to chutneys.
Ingredients:
2 raw mangoes grated, with or without skin...
1 tbspn oil
1/4 tspn mustard seeds
1 md cup grated coconut
3-4 chopped green chillies
curry leaves
salt
hing
Method:
Take a kadai and once it's hot, add oil. Once the oil is hot, add mustard seeds and after it crackles, add hing, chillies and curry leaves. Saute them and add the grated raw mango and salt. Keep sauteing it till the mango changes color. We will see that the mango will turn light and the water in the mango should get absorbed completely. Now add grated coconut and ensure that it gets mixed with all the ingredients.
Allow the mixture to cool completely and refrigerate in an air tight container.
Ingredients:
2 raw mangoes grated, with or without skin...
1 tbspn oil
1/4 tspn mustard seeds
1 md cup grated coconut
3-4 chopped green chillies
curry leaves
salt
hing
Method:
Take a kadai and once it's hot, add oil. Once the oil is hot, add mustard seeds and after it crackles, add hing, chillies and curry leaves. Saute them and add the grated raw mango and salt. Keep sauteing it till the mango changes color. We will see that the mango will turn light and the water in the mango should get absorbed completely. Now add grated coconut and ensure that it gets mixed with all the ingredients.
Allow the mixture to cool completely and refrigerate in an air tight container.
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