Kalambe Gojju /Brine raw mango chutney

My Last post was about how to make Kalambo/ brine green mango and as said I am here with the Chutney I made with it.

My Amma makes the best chutney and I feel mine is some percent away from hers the reason being she grinds it with Ragado (the traditional stone grinder) and me with Mixer grinder. As a kid or say even now I take spoonful of this chutney and enjoy it just like that without any accompaniment sometimes.
So this is one way to make Kalambe Gojju.

Ingredients
Grated coconut - 4-5 tbsp around ½ cup
Red chillies - 2-3
Salted ambuli – 1 Seed  removed
Garlic - 2-3 cloves
Salt - only if required (as the mango is brined it contains salt add only if u find the necessity)
Coconut oil - 1 tbsp

Method

Clean the salted ambuli/green mango and remove the seeds.

In a mixer jar add everything except coconut oil and grind to a smooth paste.

Do a taste check and add salt if required.Mix in the coconut oil.

Serve with rice and dal or even chapati or dosa It tastes Yummmmmm!

Yields - 1 large Cup

Serves- 3 (if u love it then this count will go for a toss ;))

 

How to Brine Ambuli/Raw mango / Making of Kalambo/Uppumanga/Brined Raw Mango

Its Mango season and how can I forget this important and basic thing which is stored for months in our house… If you have guessed it brined mango Yes it is! I am speaking about Kalambo/ Brined raw mango/uppumanga.

This is such a thing which amma keeps in stock whenever raw mangoes appear in market and from this year I have started doing the same. Why not before? Is a good question! May be because I used to relish it when I went to Amma’s place during vacations and never thought of it… Now that my daughter loves its Chutney and so do we I thought I must start making it too. Its so easy to make just needs some patience and interest.

Tender mangoes (Ambuli) - 15-20

A  jar which can hold the entire mangoes or take 2 jars

Salt to taste ( I added 3 tablespoons )

Water - a little more than what 2 jars can hold

Method to Brine Ambuli/Raw Mango

Clean , wash and wipe the tender mangoes with a clean cloth. 

Bring to boil the required qty of water and let boil. Switch off the flame and let come to room temperature.

Add the mangoes and salt  to the jar , add enough water to cover it .

Secure the lid tightly.

Keep in a cool dark corner for 3-4 weeks and then you can start using it .Some will be done even before this time .and if the skin is really hard it will take some more..

Always use clean jar or pot , else you can see fungus forming in it!

This is how it Looks After 3-4 weeks when removed from salt water

Yields :- 2 medium glass jars

Total time - 3-4 weeks

To see how I made Chutney with this Stay tuned till my next post J

 

Summer Treats # 8 - Strawberry and banana popsicle

Its almost a going to be month I posted anything reason being LAZY and this is not a exception I know… but before I complete a month without a post I’ve thought of posting the final dish of Summer Treat for this year and this doesn’t mean I have no more Chilled posts I do have but we need a change right??? So lets get going to today’s post J

Strawberry and Banana popsicle:

My little one loves strawberries but somehow not so fond of Banana(but yes she does eat it sometimes) so I thought of making a cool popsi with her favorite and not so favorite fruit.

Here is the recipe for popsicle:

Strawberries – 15 washed and hulled

Banana peeled -1 small or ½ of a big one

Sugar – 2 tbsp        

½ cup Water or check as required

Method:

Combine all ingredients in a blender and process until smooth.

Divide liquid into popsicle tray and freeze.

Yields about 1 1/3 cup - 4 pops

This is It and your pops are readyJ.

 With this Cool Candy I am going to end this series of Summer Treat J

For Previous Summer Treat recipes See here
Summer Treats # 1

Summer Treats #2

Summer Treats #3

Summer Treats #4

Summer Treats #5

Summer Treats #6
Summer Treats #7

 Keep Chilling!

  saying Bye!

Summer Treats #7- Mango Ice Cream

This is one more recipe using the King of Fruits and Our family favorite fruit – Mango!

It is Mango Ice  cream

Milk - 1 + 1/2 cups
Sugar - 10 tsp
Custard powder(vanilla or mango flavor) - 2 1/2 tbsp
Mango puree - 1 cup

Method:
Take few spoons of milk(from the 1 cup of milk) in a small bowl and dissolve the custard powder in it.

Add sugar to the remaining milk and allow it to boil.

 Simmer the stove and add the custard powder mixture while stirring it continuously.

Once it starts thickening, remove from flame and allow it to come to room temperature.
Peel and chop mangoes roughly.

Blend the pieces to make puree.

Add 1/2 cup of milk along with it and blend again.

 Now add the above prepared custard and blend well.
Transfer to a freezer proof box and chill it in the freezer for atleast 3 hours.

Then remove from freezer and blend it again in the mixie. Repeat this process after every one hour for 2 times. 

The recipe actually calls 3 times but We couldn't resist  so i made it twice!

  saying Bye!

Summer Treats #6 - Custard Apple Ice Cream

After the Muskmelon and Pear Ice cream its time for Custard Apple Ice cream, though its not custard apple season here we find it off season too. And I love this creamy fleshy fruit J
Back in India we had tried natural ice cream’s custard apple flavor and always loved it and wanted to try it at home. When I had seen it in Nithya’s Blog I actually wanted to make it there and then but somehow couldn’t but this time I was sure to make it. And it tasted Wow!

Here is the Recipe:
Custard apple (Seetha Phal) -2 large sized or 5 small sized ( I used 2 large which were equal to 5)
Milk - 1 cup
Marie biscuit - 3
Whipping cream - 1/2 cup
Sugar - for taste 

Method:

Wash and open the custard apple.

Scoop out the flesh with seeds and put them in the mixer jar along with 1/4 cup of milk. Pulse it and the flesh will separate from the seeds. Pass it through big netted sieve or pick out the seeds manually. You will get a thick pulp of custard apple.

Pour the pulp in the mixer jar along with the remaining milk, sugar and whipping cream, and marie biscuits (just cut them before u put it). Now blend until smooth paste.

Transfer it in a freezer proof box and allow it to chill in the freezer for 3 hours.

Remove it from freezer and whip the mixture again in your mixer for a minute or 2 and put it back in the freezer for another one hour. Repeat the process for two more times for about one hour interval time, and freeze it until done ( my freezer took 4 hours).
Place scoops of custard apple ice cream in the serving bowl and drizzle with some honey and roasted almonds J

Super Creamy and Yummy custard apple ice cream is ready J