Description:
Manga Gojju, also known as Mango Curry, is a delightful South Indian-style relish that combines the spicy, sweet, and tangy flavors of raw mangoes. It’s typically prepared in summer when green mangoes are in abundance. This easy-to-make relish pairs wonderfully with phulkas, aloo paratha, or rice, offering a burst of refreshing and savory flavors.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
- 3 Raw Mangoes, peeled, seed removed, and chopped
- 2 tablespoons Jaggery, grated (adjust based on the tartness of the mangoes)
- 1 tablespoon Methi Seeds (Fenugreek Seeds), lightly toasted and crushed
- 2 teaspoons Rasam Powder
- 8 Curry Leaves
- 1/2 teaspoon Asafoetida (Hing)
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai/Kadugu)
- 1 teaspoon Cumin Seeds (Jeera)
- Salt, to taste
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions
- Heat oil in a wok or saucepan over medium heat.
- Add mustard seeds and let them splutter, followed by cumin seeds.
- Once the seeds crackle, add asafoetida (hing), curry leaves, and turmeric powder. Stir well.
- Add the chopped mango pieces and stir to mix.
- Sprinkle salt, grated jaggery, crushed methi seeds, and rasam powder over the mangoes.
- Stir the mixture and cook, covered, for 2-3 minutes until the mangoes soften.
- Let it cook for an additional minute and remove from heat.
- Serve immediately or cool and store in an airtight container in the refrigerator for later use.
Serving Suggestions: Best enjoyed with phulkas, aloo paratha, or whole wheat laccha paratha. Enjoy this tangy and spicy relish as a refreshing accompaniment to your meal!
