Curry recipes | Havyaka

Neergojju | Sweet-sour-spicy mango pulp

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Neeru (water) and gojju (relish / pulp) makes the word neergojju. Normally gojju is with thick consistency. But this dish is of thin / watery consistency, and hence the name neergojju. Neergojju is made with sasime mangoes (a mango variety) or with any sweet-sour ripe mangoes. These mangoes are of thin juicy pulp.

With the ingredients combination in it, the neergojju tastes sweet, sour, and spicy. The dish is paired with plain rice and savored during the mango season. The servings (2 cups), mentioned in this recipe is including mango seeds.

Prep time

10 mins

Cook time

0 Cool off time

0 Total time

10 mins

Course

Curry

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

2 cups

Ingredients

2 medium size sasime or sweet-sour ripe mangoes
½ tablespoon jaggery or as required
1 small piece dry red chilli
1 green chilli
1 teaspoon oil
1 pinch turmeric powder
½ teaspoon mustard seeds
Salt as required
Water as required

Cookware / Utensils

Pan
Bowl(s)
Spoon

Instructions

Wash the mangoes thoroughly.
Peel the mangoes.
Keep the mango skin in a separate bowl.
Squeeze the mangoes and take out the pulp in a bowl. Keep the seeds.
Add ¼ cup water to the mango skin that is kept in a separate bowl.
Squash and remove any remaining pulp that is attached to the skin.
Add this juice to the mango pulp.
Add ½ tablespoon jaggery, and salt as required. Mix well. Cover and keep aside.
Heat 1 teaspoon of oil in a small pan. Add ½ teaspoon mustard. Let them splutter.
Then add a piece of red chilli, roughly chopped green chilli, and a pinch of turmeric powder.
Let the red chilli become little crispy.
Switch off the heat, and pour the tempering over neergojju.
Mix well and pair with plain rice.

Step by step guide

How to make Neergojju

1. Wash the mangoes thoroughly.

2. Peel the mangoes.

3. Keep the mango skin in a separate bowl.

4. Squeeze the mangoes and take out the pulp in a bowl. Keep the seeds.

5. Add ¼ cup water to the mango skin that is kept in a separate bowl. Squash and remove any remaining pulp that is attached to the skin.

6. Add this juice to the mango pulp.

7. Add ½ tablespoon jaggery, and salt as required. Mix well. Cover and keep aside.

8. Heat 1 teaspoon of oil in a small pan. Add ½ teaspoon mustard. Let them splutter. Then add a piece of red chilli, roughly chopped green chilli, and a pinch of turmeric powder. Let the red chilli become little crispy.

9. Switch off the heat, and pour the tempering over neergojju. Mix well and pair with plain rice.

Notes

Neergojju is a true combination of sweet, sour, and spicy taste. So it is necessary to add the right amount of the ingredients. If red or green chilli is too hot reduce the quantity to ½. The quantity of jaggery can be increased or decreased as per mango sourness.