A quick preserve/gojju which will stay good for months if
prepared this way.
A gojju made to make instant chitranna.
Ingredients
2 tbsp oil
2 tsp mustard
pinch of hing / asafetida
few curry leaves
1 ½ cup raw mango,
grated
3 green chilli, slit
¼ tsp turmeric / haldi
salt to taste
Method:
In a pan heat oil and add mustard seeds when it splutters add
curry leaves and green chillies.
Sauté for a few seconds and add turmeric, asafetida and
grated raw mango.
Add salt to taste and mix well.
It will leave moisture make sure all moisture is off the
gojju.
It will take about 15 minutes.
This will be like a thick jam.
Now let it cool and store in a airtight jar.
Aps Notes:
Make sure the raw mangoes are fresh and not soft.
I have not added peanuts, urad dal or chana dal here as I am storing this for later use the addition of dal might spoil the preserve/gojju.
You can make this gojju and make chitranna immediately and in that case you add peanuts,urad dal and chana dal before adding mustard seeds and make the tempering.
While making chitranna add roasted urad dal and chana dal to the rice and mix required amount of gojju and mix with rice.
Add coriander leaves at the end.
If your raw mango isn’t sour then you can add lemon juice for that sourness.
Whats chitranna without sour taste right?
Add or minus green chillies according to your heat level.
Till later then,
Aps
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