MAVINAKAYI MOSARU GOJJU / BRINED RAW MANGO RAITA

Today i have for you all a classic Coastal Karnataka dish that’s Brined Raw Mango Raita / Mavinakayi mosaru gojju . It’s a simple accompaniment made with raw mango and yogurt .. which tastes absolutely lip smacking with rice . ..

Mavinakayi Mosaru Gojju Video

As we all know Mangoes are seasonal which goes out of sight after summer.  In olden days, during the rainy season, especially in rural coastal areas, people had very less access to vegetables. So they would preserve many seasonal things like raw mango,  jackfruit, hog plum etc in saltwater and use them during the rainy season by preparing various dishes out of it. Though now we have everything available throughout the year, the age-old custom of preservation in Brine is still followed by few.

Brined raw mango is one of my ever favorite. My mom prepares it every year and gives few to me to use them in off season. Basically , firm, matured un-ripened mango is preserved in boiled salt water stored in an airtight glass jar/porcelain jar. As they are preserved in brine, they last for a very long time.

Since now its Mango season, one can make this Brined raw mango raita using fresh ones. It will be spicy and tangy. Addition of onion and garlic adds a zing. Do try and I am sure you will love it .. and end up overeating :). Remember not to skip coconut oil .. which makes it tastier!!

If you are in the look out of more raw mango recipes you can check raw mango gojju , raw mango chutney , mavinahannu gojju

Raw Mango Raita Recipe with step by step photos :

• Pick Raw firm raw mango. Discard tip , Make 1-2 slit in the raw mangoes

• Add water and pressure cook raw mango or directly cook with little salt till its soft . In pressure cooker , you will need 3 whistles on medium flame.

• Let the pressure release . You will notice that mango would have cooked soft .

• Let mango cool nicely

• Once cool , mash the raw mango nicely with your hand . After taking out the pulp nicely , discard the skin . You can retain the seed if you want or discard

• Add salt , fresh curd , finely chopped onions and green chilli .

• Combine everything nicely . Adjust the consistency by adding curd or water .

• Now prepare a tempering.. Heat Coconut Oil , add mustard seeds and splutter . Add garlic flakes. Let it get crisp, add curry leaves , curd chilli and hing . Let it get crispy.

• Pour the tempering on the mosaru gojju . Add coriander leaves . Mix

• Relish raw mango raita or mavinakayi mosaru gojju with hot rice . Drizzle with few more drops of coconut oil on rice while serving for extra taste

Points to Note :

• Don’t use sour curd for this dish as raw mango will already be tart .
• If you want you can skip garlic and onion . But it enhances taste .
• Method to make brine mango : Wash 1 kg raw firm  mangoes and pat them dry using a dry kitchen cloth, Keep aside.Combine around 1 cup salt with 3 cups of water in a pan and bring to a boil.Allow the salt water to cool completely. Add the raw mangoes to it. The raw mangoes should be immersed in water completely . Bottle them in a sterilized glass jar/ porcelain jar covered with a light lid.The mangoes will be ready to use in few days.

Note : This post was originally published on Apr 13 , 2018 & republished on 8 th May 2025 with new pics and video.