Wednesday, May 4, 2016

Raw mango huligojju/ Green mango chutney ~~Havyaka recipes

Tangy, spicy and a delicious Havyaka side dish that is prepared in all havyaka homes every summer without fail. It is garlicky, tart and very tasty that goes well with piping hot rice or as an accompaniment for a whole meal.

Being a havyaka, such dishes should have been a huge part of my recipe list but I am guilty of not posting a lot of havyaka dishes. So, I decided that to post havyaka dishes in my blog from now on. You may be wondering about the word "Havyaka" and I want to explain about that first before I start off with the recipes.

Havyaka Brahmins are the Hindu Pancha Dravida Brahmin subsect primarily from the Indian state of Karnataka and North Malabar, Kerala. The Havyakas are united by their unique language. They speak a dialect of Kannada known as Havigannada (Havyaka+Kannada). It is 60-70% similar to mainstream Kannada but draws more words from ancient Kannada.

Havyakas have a unique food system which contains medicinal values as well as delicious taste. Some of the food items includes wild leaves, roots/herbs, barks of the trees which are directly obtained from the nature and processed fresh and consumed. By the end of the each meal, one is assured of protection from the nature itself. This was possible because most Havyakas lived in the villages where abundant sources were available around them. [Source: Wiki]

Anyway,  Maavinakaai huligojjju or Raw mango huligojju is one of the most favorite havyaka summer dishes often accompanied by Maavinakaai appehuli or neergojju and cooked raw rice. The tangy and spicy rice accompaniments fill your tummy and give you a feeling of cosyness and warmth no matter how hot the weather is. If you like the taste and go overboard with the meal, you will get an amazing sleep for hours and will wake up so fresh and relaxed.

The recipe is very easy, simple and amazingly tasty. There are not many versions or variants to this dish but you can adjust the quantity of the ingredients as per your taste preferences.

Nutritional Information  (Approx) (per serving)

Energy  27.1
Fat 0.8
Carbohydrates 5.2
Dietary Fiber 0.3
Sodium 387.8
Vitamin A 0
Vitamin C 0
Calcium  0
Iron  0
Protein 0.2
Sugar 4.6


Raw green mangoes 2
Salt as per taste
jaggery grated 1 teaspoon
Garlic pods 8
Coconut oil 1 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves a handful
Green chillies 2

Wash the mangoes well and pressure cook for 3-4 whistles. If not using pressure cooker, cook the mangoes till they are completely soft and very well cooked. Once cooked, drain the water and let the mangoes cool completely.

Peel and mash the mango pulp. Grind together green chillies and garlic pods.

Mix together mashed mangoes, grated jaggery and salt. Check the taste and adjust the salt and jaggery accordingly. Heat coconut oil and add mustard seeds.

Once the mustard seeds start to splutter, add curry leaves and fry till they turn crisp. Add the tadka to the mango mixture. Mix well and serve with hot rice.

*Add more jaggery if you don't like the chutney sour.
* You can store this in refrigerator for a week.
* Adjust the chillies according to your taste. 

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