Raw mango is called ambli (Konkani) or mavinkayi(Kannada). In India, it is a mango season now. Every time I talk to my parents, they talk about mangoes in our yard. We have many mango trees, though they are not any export quality mangoes, they are one of the best mangoes I have ever tasted. Juicy, sweet and full of pulp. So usually these are used in cooking also.
Aayi gave this recipe to me last week when I was in search of mango recipes. This is not the famous ambli gojju the Konkanis are familiar with(I will post that version some other time). The mangoes we get here are pathetic, so after couple of failure trials, I have stopped buying them. We get raw ones here, by chance if we get ripe one, they have the hairy pulp(not sure what it is called, it is impossible to eat these mangoes). So my best choice was to buy them from Indian store. I bought the most fragrant ones that I could find. When I tasted them, they were very sour. So I thought of using them for this recipe. This recipe calls for raw mangoes and jaggery is added to give the sweet taste to it. Instead of that I used these semi ripe – sweetish sour mangoes and the final result was very good. You can’t eat it in large quantity like a side dish, but it is best when tried like a chutney, a little at a time.
1 cup mango pieces
1 tea spn jaggery
1 tea spn chili powder
1/2 tea spn finely chopped garlic
Increase or decrease the jaggery content according to the sweetness of mangoes. This dish should have a tinge of sweetness.
Cook mango pieces in water till they are soft. Mash them. (I cooked them along with the skin and used mixer to slightly grind it).
Mix jaggery, salt, chili powder and mix well.
Heat oil and add garlic. Fry for a min and pour it on the gojju.
Serve with hot rice.
Serves : 2-3
Preparation time : 15mins