Ambe Pasponosu Gojju - A Rainy Season Konkani Special with Brined Mango and Wild Jackfruit

Raw mango and Wild jackfruit Gojju

When the monsoons arrive in coastal Karnataka, Konkani households bring out their age old food traditions. One such delicacy is Ambe Pasponosu Gojju, a tangy and mildly spiced side dish made using brined raw mango (ambe) and wild jackfruit (pasponosu). This dish pairs beautifully with rice porridge (pej/kanji) or simple hot rice and dalithoy, making it a comforting meal on rainy days.

The beauty of this recipe lies in its unique ingredients. Since raw mangoes and wild jackfruit are preserved in brine during summer, they are available for cooking throughout the monsoon, when fresh produce is scarce. The brining process not only preserves the fruits but also gives them a distinct salty tangy flavor that enhances this gojju.

How Ambe Pasponosu Gojju is made an basic idea!

The heart of Ambe Pasponosu Gojju is freshly ground coconut masala. Grated coconut is blended with fried red chilies into a smooth paste, creating a base that is spicy, aromatic and rich. This masala is then flavored in one of three ways- with raw garlic, with raw mustard seeds, with asafoetida sauteed in little oil. The brined raw mango and wild jackfruit are then added to the masala. Traditionally, they are mashed by hand - a technique that may seem old fashioned but makes the flavors blend beautifully. A drizzle of coconut oil at the end adds a finishing touch.

Serves: 4

Ingredients:

1. Grated coconut - ½ coconut (2 handful)
2. Ramnad red chili - 4 (for spiciness)
3. Byadgi red chili - 1 (for color)
4. Brined raw mango - 1
5. Brined wild jackfruit - 1
6. Garlic - 3 pods (can also be made with mustard seeds or asafoetida)
7. Coconut oil - 2 to 3 tbsp
8. Salt - as required
9. Water - ¾ cup (for grinding masala)

Method:

Ambe Pasponosu Gojju

1. Heat a little oil in a pan and fry the red chilies on low flame until they change color.
2. In a mixer grinder, add the fried chilies, grated coconut, and ¾ cup water. Grind to a smooth, thick paste.
3. To flavor the masala, choose one of these options and pulse grind for 5 seconds:
1. Add 3 raw garlic cloves.
2. Or add 1 tbsp raw mustard seeds.
3. Or add a ½ tsp asafoetida powder or a pinch of asafoetida paste sauteed in little oil.
4. Taste the brined raw mango and wild jackfruit. If very salty, soak in fresh water for 30 minutes. Otherwise, just rinse once.
5. Add the brined raw mango and wild jackfruit into the masala. Mash them well with your hands so the flavors blend together.
6. Mix in the mango seed if using, check for salt, and add more if needed.
7. Finally, drizzle 2 to 3 tablespoons of coconut oil on top.
8. Serve fresh with rice porridge (pej/kanji) or hot rice and dalithoy.

How to Brine Raw Mango and Wild Jackfruit?

Ingredients:

• Raw mangoes - 10 (preferably wild raw mango, ballary, or nekkare variety)
• Tender wild jackfruit - 10
• Rock salt - 5 to 8 handfuls (for 10 mangoes, adjust if making more)
• Water - enough to boil and prepare brine

Method:

• Prepare the mangoes:
• Wash the raw mangoes thoroughly. Remove the spiny peel of wild jackfruit.
• Drop them into boiling water, close lid, and immediately turn off the flame.
• Next day, discard the water.
• Prepare the brine:
• In another vessel, boil water and add rock salt (about 5 to 8  handful for 10 mango and 10 tender wild jackfruit)
• Let the salt water boil well, then cool it completely.
• Add the fruits
• Place the cooked mangoes and wild jackfruit into the cooled brine solution.
• Store properly
• Transfer everything into a clean, dry air tight container.
• Mangoes will sink in the salt water, but wild jackfruit usually floats. Place a weight (like a clean stone) on top to keep the jackfruit submerged.
• Fermentation period
• Keep the container closed and store it in a cool place.
• After about 30 days, the brined mangoes and wild jackfruit will be ready to use.
• Important note
• Sometimes, a thin white layer may form on top of the brine. This is harmless.
• The key is to ensure that both mango and wild jackfruit remain fully submerged in salt water at all the times to avoid spoilage.

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