Chitranna bajji recipe | Mangalore style sweet chutney | Chitranna gojju recipe
By Latha on February 6th, 2017
Chitranna bajji or chitranna gojju recipe explained with step by step pictures and a video. Chitranna bajji is nothing but a orange coloured sweet, spicy and sour chutney. This chutney or chitranna bajji can be used to prepare mangalore style gojjavalakki or as a side dish for ottu shavige (rice noodles). Chitranna bajji or chitrannada gojju is prepared by grinding coconut, red chilli and mustard seeds.
If you are looking for more chutney recipes then do check doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
I have made a video on this paneer bhurji recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup grated coconut
- 2 - 4 red chilli
- 1/4 tsp mustard seeds
- 1 small lemon sized jaggery
- 1 gooseberry sized tamarind
- Salt as per your taste
Ingredients for tempering:
- 1 red chilli
- 1/2 tsp mustard seeds
- 2 tbsp ground nut
- 1 tsp urad dal
- 1 tsp chana dal or gram dal
- 4 - 6 curry leaves
- 1/4 tsp turmeric powder
- 4 tbsp cooking oil (coconut oil preferred)
Instructions for making mangalore style gojjavalakki:
- Take coconut, red chilli and mustard seeds in a mixer grinder jar.
- Use required water and grind it into a fine paste. Set it aside.
- In a wide frying pan prepare tempering using oil, red chilli, mustrad seeds, urad dal, gram dal (chana dal) and ground nuts.
- When the tempering is done add in turmeric powder and curry leaves. Switch off the stove.
- Now add in ground masala paste, salt, jaggery and tamarind extract.
- Mix well and bring it to boil. Now at this stage you can use this as chutney and is called as "chithranna bajji".
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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