54) PIKKILE AMBYA GOJJU

PIKKILE AMBYA GOJJU

A SWEET, SPICY, SOUR & SAVORY MANGO DISH

Ingredients:

     1)    Fully ripe small wild sweet mangoes – 1 kg.

     2)    Sugar – 200 gm.

     3)    Salt – 1 teaspoon

     4)    Coconut oil or other cooking oil – 1 tablespoon

     5)    Medium hot green chilies – 4 Nos.

     6)    Mustard seeds – 1 teaspoon

     7)    Curry leaves – 2 sprigs

     8)    Coriander leaves from 1 plant

To Make:

          Finely chop the chilies. Wash the mangoes thoroughly. Peel them with your hands, pulling off the thick skins. Put the skins in a bowl with half a litre of drinking water. Squeeze the skins in the water with your hands to release the full flavor and juice of the skins. Now you can squeeze them dry and throw them away.

          Add the sugar and the salt and stir well until the sugar dissolves fully. Chuck in the peeled mangoes. Put a small pan on the stove and dribble in the oil. Throw in the mustard seeds. When the seeds are almost finished crackling, add the chopped chilies and the curry leaves. Tip over the contents of the pan into the bowl. Stir and garnish with chopped coriander (cilantro) leaves. Serve in small flat bowls as dessert. Ambya gojju is to be relished by dipping the mangoes in the sauce and sucking in the flesh along with the juicy sauce. You will turn into a delighted baby again!

Note:

          As the mangoes are not cooked but are hand squeezed, you cannot store this ambya gojju for long. It can be kept in the refrigerator for a day or two at the most.