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HOGPLUM GOJJU / AMBADE GOJJU

24 Sep

A spicy tangy gojju/chutney prepared using hogplum greenchillies and coconut…..Hogplum are tangy in taste so we boil this and then use this in recipe…..This dish is usually prepared here in southindia along with rice, dal and fries or pappads ….or else this simple dish is served with porridge prepared with white / red rice or even with curd rice…..this combo tastes heavenly….the recipe follows like this…
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INGREDIENTS

•2 hogplum
•4 greenchilles
•5 cloves garlic peeled
•1cup coconut grated
•Salt
•Water 1/2cup

For Tempering
•1tsp oil
•1spring curryleaves
•2 byadagi redchillies broken
•1/2tsp mustard seeds

METHOD
▪wash hogplums and give slight slits to it
▪ boil water add broken greenchilles and hogplum
▪Cook both for 5 min or till hogplums are soft
▪Allow this to cool, now squeeze the pulp alongfrom hogplum
▪Now in a mixer add grated coconut, boiled green chillies along with its water, hogplum pulp, garlic, salt and grind to fine paste
▪Now remove this paste to a vessel
▪Now prepare a tempering by adding oil, mustard seeds,  let this pop then add chillies and curry leaves and switch off gas and add this to above paste
▪Hogplum gojju is ready… 
▪Now those interested to suck  hogplum seed can add this to gojju otherwise you can omit this …(many like sucking the juice from hogplums its tangy)..

NOTE
* don’t make this watery, it should be thick chutney consistency…
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Posted by on September 24, 2015 in CHUTNEY/GOJJU, VEGETERIAN RECIPES

 

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