Appe huli gojju / Pickle mango gojju

Ingredients

Ripen pickle mango (Appe huli) - 4
Red chillies - 10 to 12
Mustard seeds - 2 spoons
Cumin seeds - 2 spoons
Fenugreek seeds - 1 spoon

Jaggery - 4 to 5 pieces (small lemon sized) / 8 to 10 spoon powder

Oil - 4 spoons

Salt to taste

Method

Tender Appe kayi (known as dindina kayi) is a type of flavored mango which is mainly used to prepare pickle. When it ripens, typically in Malenadu region, we extract the juice and store it in a glass bottle. We can store this without refrigerating for many months. Ensure the bottle is dry when you store it.

This juice is used to prepared gojju , appe saru etc. Sharing Appe huli gojju recipe here.

Roast mustard seeds, cumin seeds, fenugreek seeds and red chillies with a spoon of oil. Allow it to cool for 2 to 3 minutes. Powder the same using a mixer grinder.

Heat a thick bottomed kadai. Add oil. When oil gets heated up, add appe huli juice. You can use 3 to 4 appe huli juice. If you are using stored juice, use one bowl of juice. Cook it for 2 to 3 minutes. Now add masala powder, salt, jaggery and cook it for 4 to 5 minutes. A unique tasting appe huli gojju can be served with rice.