In coastal regions of Karnataka , we have an abundance of various tropical wild fruits . Different varieties of jack fruit , mangoes , tender bamboo shoots , gooseberries etc are brined or pickled in their raw form . The idea is to save for a rainy day , when there are not fresh vegetables , these are used in various dishes . Raw wild jack fruit or Paas Ponosu as we call it , is available in April – May . It is hard when its raw . Once it ripens , the skin gets soft and the fruit inside becomes sweet . Ripe ones are not used for cooking . Only the raw hard once are deskined and cut in half and brined . You have to remove the thorn and blanch them in boiling water . Once they turn soft , remove and cool them . Then they are preserved in salt water. It will take atleast a month for them to be used .

Kalambe Gojju is a chutney using both pickled mangoes and wild jack fruit . It is side dish which is spicy , tangy and has flavour of garlic . It goes well with conjee , rice or curd rice .

Ingredients :

1 . Brined Mangoes – 2 – 3 .

2 . Brined Wild Jack fruit – 1 – 2 .

3 . Grated coconut – 2 cups .

4 . Red chillies – 4 – 5 .

5 . Green chillies – 4 – 5 .

6 . Garlic pods – 8 – 10 .

7 . Coconut oil – 1 tbsp .

Salt to taste if required .

Method :

1 . Take pickled mangoes and wild jack fruits out of the brine and keep them immersed in fresh water for 1 – 4 hours , depending on how salty they are . They give out excess salt present them in to the water during this time .

2 . Take out from water and wash them with fresh water.

3 . In a mixing bowl mash them well and keep aside .

4 . Grind together grated coconut , red chillies , green chillies and garlic with enough water and make a fine paste .

5 . Add this ground paste to the mashed mangoes and wild jack fruits , mix well . At this stage check the salt , if needed add and mix well .

6 . Add one table spoon coconut oil and mix well . Gojju is ready to serve .

7 . Serve it with rice or conji .