Miscellaneous recipes

Kochgaayi | Raw mango preserve

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Kochgaayi is raw (unripe) mango salt preserve. A special mango variety kochgaayi is used for this purpose. This variety is very tasty and shelf life is longer. Other mango varieties can also be used, but their shelf life is too short and might not taste as good as kochgaayi. Kochgaayi can be preserved as long as about 1 to 6 months depending on kochgaayi quality and weather condition.

Raw (unripe) mangoes are cooked, cooled, and then preserved in salt. Kochgaayi can be used to make various dishes like marige bajji, gojju, and varieties of appehuli. Usually this is done in large quantities to preserve especially for rainy season.

Prep time

25 minutes

Cook time

-

Cool off time

-

Total time

25 minutes

Course

Varied

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

NA

Ingredients

1 kg raw mango
½ cup salt or as required
Water as required

Cookware / Utensils

Large Bharani (A jar made of mud / clay / ceramic)
Large bowl (s)

Instructions

Wash raw mangoes and take in a large bowl.
Add enough water.
Cook the mangoes on high heat.

Important: Do not overcook the mangoes.
Take out the mangoes and let them cool completely.
Then add the boiled mangoes in to a jar.
Add salt. Add 3 cups water.
Close the lid. Tie a clean cloth over the lid.
Use kochgaayi as and when required.

Step by step guide

How to preserve unripe mangoes

1. Wash raw mangoes and take in a large bowl.

2. Add enough water.

3. Cook the mangoes on high heat.
Important: Do not overcook the mangoes.

4. Take out the mangoes and let them cool completely.

5. Then add the boiled mangoes in to a jar.

6. Add salt. Add 3 cups water. Close the lid. Tie a clean cloth over the lid.

7. Use kochgaayi as and when required.

Notes

Kochgaayi (raw mangoes) should be preserved on the same day when you pick it from the tree.
Make sure to clean and dry a jar before adding mangoes in it.
Cooking kochgaayi: Mangoes should not be over cooked to preserve. Cooked mangoes should not be too soft. On over cooking mangoes will split and cannot be preserved. Separate the mangoes with cracks, if any, and store them in a different jar and use them at the earliest. Or you can use them right away.
Adding salt: Instead of adding salt and water separately, you can boil water with salt, cool it completely and add to mangoes.
Storage: The jar should be closed with a proper lid and dry and clean cloth. Store it in a cool and dry place. Use clean and dry hand to take out the mango. Do not keep the lid open for a long time.
Shelf life: Kochgaayi stays good for 1 to 6 months at room temperature. However, shelf life depends on weather and room temperature condition. Too hot or too humid weather condition may spoil the preserve soon. Shelf life also depends on the quality of the mangoes and salt used to preserve.
Usage: Kochgaayi is used to make various dishes like marige bajji, gojju, and varieties of appehuli.