Ingredients:

• Raw Mango (big) – 1
• dry chilli – 5 to 6 nos
• grated Coconut – 1/2 cup
• Jaggery – 4 to 5 spoons
• Fenugreek seeds – 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• oil – 1 tbsp
• salt to taste

Method:

1. Peel the skin of mango and cut into small pieces. Fry the Fenugreek and Mustard seeds in little oil for 2 mins. Grind the above mixture along with Mango pieces, dry chillies, Jaggery and cumin seeds to a fine paste.
2. In a vessel, add the remaining oil, bit of asafetida and the ground paste.
3. Add salt to taste.
4. Cook well for about 5 mins.
5. The gojju is ready and it can be stored upto a month time if refrigerated.
6. It tastes best with Rice or Chapathi.

Recipe courtesy of Saroja Mayacharya