Maavinkai Gojju

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Maavinkai gojju is another Havyaka dish prepared often at home. In the past, a lot of our families used to farm with agriculture being the predominant occupation. Although this culture is now diminishing and people mostly prefer to have a salaried jobs, the traditional cuisines still carry on at most homes. So summers would mean farm fresh mangoes. Before the summers would set in, raw mangoes are collected and variety of recipes are made from them. They are used in paanaka, pickles and in form of chutneys. Maavinkai gojju or raw mango chutney is made from raw mangoes instead of tamarind.

Maavinkai Gojju


1/2 raw mango
2 green chillies
1 cup grated fresh coconut
Salt to taste
Water to consistency

For seasoning, we need:

1 tsp Oil
1 tsp Mustard seeds
1/4 tsp Asafeotida / Hing
A sprig of curry leaves


Grind finely the raw mangoes, grated fresh coconut, green chillies and salt. Add water as per required consistency. Heat oil. Add mustard seeds, asafeotida and curry leaves. Temper the chutney by heating some oil in a pan. As it heats, add mustard, hing and curry leaves. Allow them to splutter. Add this to the prepared chutney. Serve with dosa, rotis or as side dish with rice.

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