Korasgayi gojju #boiled raw mango recipes#pickled raw mango recipes

Mango season is here! who doesn't love mangoes? mangoes are seasonal but raw mangoes can be stored and can be used for pickle, chutney and other flavourful dishes throughout the year. Raw mangoes have various amazing health benefits. It is full of vitamin C and A that can boost your immunity along with helping to ease digestion. Here I am writing about one of the unique Konkan recipes called korasgayi gojju. This delicious recipe can be enjoyed throughout the year as it is made out of stored mangoes. Let me take you through the recipe!

Ingredients

• Korsagayi (boiled raw mango stored/pickled raw mango) - 3 to 4
• Freshly grated coconut - 1/2 cup
• Green chilies - 5 to 6 (you can use small chili/bird's eye chili)
• Pinch of asafoetida/hing
• Onion finely chopped - 1 medium-sized

For seasoning

• Urad dal - 1 tbsp
• Mustard seeds -1/2 tbsp
• Curry leaves - 5 to 6
• Dried red chilies - 1 or 2
• Oil - 2 tbsp

Method

1. Take out the pickled mango pulp (along with peel), add coconut, green chilies, and hing and grind them together in a mixer grinder. add salt only if needed
2. Season it with urad dal, mustard seeds, curry leaves, and red chilies
3. Add chopped onion, mix it well and serve!
4. The delicious korsagayi gojju goes well with the hot rice/chapati

How to store raw mangoes (Korsagayi)?

We need some mature raw mangoes to boil and store. Wash the freshly plucked raw mangoes and pat it dry. I have used appe raw mango, one of the widely used mango varieties for pickles in western ghat and coastal regions. This has a distinct and unique aroma that adds flavor to pickle/gojju/chutney. If you have taken 5-6 mangoes, take 5 cups of water (mangoes should be completely dipped in water) and bring it to boil. Drop the mangoes into the boiling water and cook it for 2 to 3 minutes or until the color of the mangoes changes. Turn off the flame and take the boiled mangoes out of the water immediately. leave them aside to cool. Now, add 1 cup of salt (preferably rock salt) to the same water and simmer it again till the salt dissolves. let the saltwater to cool. Once it comes to room temperature, add the boiled mangoes and store them in a ceramic jar!