July 21, 2013

Ukdambe gojju recipe - boiled raw mango gojju recipe - how to make ukdambe gojju (chutney) - gojju recipes

Ukdambe gojju recipe - In my home town, lots of rival or ghonta variety of mango trees are there. These varieties are used to make boiled mangoes or ukdambo which is stored in boiled salt water in a jar. These boiled mangoes are used  during rainy season when there is a shortage of vegetable.You can also make chutney by boiling raw mangoes as and when required. I have prepared this chutney by boiling mangoes in salt water and used them immediately. Ukdambe gojju goes great as a side dish for a vegetarian meal.

Ukdambe gojju recipe with step by step pictures.


Preparation time 10 minutes
Cooking time 30 minutes
Serves 4

Ingredients
2 ukdambo / boiled raw mangoes
1½ tsp salt (adjust accordingly)

Grind to Paste
1 cup grated fresh coconut
6 garlic flakes, peeled, chopped
2 heaped tsp chili powder

Method
Ukdambe gojju recipe
  • Take 4 glasses of water in a deep  pan. Add 2 tbsp of salt in it.  
  • Wash 2 raw mangoes  thoroughly and place them in the water.
  • Keep this pan over a flame and cook till the mangoes turn soft. 
  • When mangoes cooked properly, remove them from the water.
  • When the boiled mangoes cool, grate them along with skin.
  • Grate fresh coconut and chop the garlics. Add the chily powder
  • Mix together the coconut, garlic and chili powder. 
  • Now grind the coconut mixture,  to a smooth paste, using as less water as possible.
  • Transfer the masala paste and grated mango,  to a plate. 
  • Add the salt and mix till the grated ukdambo and masala paste combine well.
  • Serve the ukdambe gojju along with any main course dish.

Ukdambe gojju recipe with step by step pictures

Wash the mangoes thoroughly.

Take 4 glasses of water in a deep  pan. Add 2 tbsp of salt in it.  Wash 2 raw mangoes thoroughly and place them in the water. Keep this pan over a flame and cook till the mangoes turn soft. 

When the boiled mangoes cool, grate them along with skin.

Grate the fresh coconut and chop the garlics. Add the chilly powder

Mix together the coconut, garlic and chili powder. 

Now grind the coconut mixture,  to a smooth paste, using as less water as possible. Transfer the masala paste and grated mango,  to a plate. 

Add salt and mix with a spoon  till the grated ukdambo and masala combine well

Serve the ukdambe gojju with any main course dish.
Note
  1. Though 4 mangoes are shown in the picture below, I have used only 2 mangoes for preparing gojju or chutney and kept the remaining 2 ukdambo in the refrigerator to use it later.
  2. You can use any variety of raw mango for the preparation of this chutney. This Gojju or chutney can be stored in the fridge for 2 to 3 days.



9 comments:

  1. Looks tempting..my favourite.

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  2. Hi Vidya, very interesting recipe, it look good. Thank you for sharing your recipe.

    Have a nice weekend.

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  3. Looks delicious.

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  4. Hot and salty chutney...looks so bright and colurful

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  5. Tempting chutney vidya, inviting and colourful..all your pictures look gorgeous.

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  6. awesome tangy mango chutney.

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  7. really awesome and tempting...

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  8. Thank you all for your lovely comments.

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  9. my all time favourite gojju. thanks for posting the receipe.

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