ONION GOJJU/RELISH, a tangy, spicy, no cook, refreshing, tongue tickling, lip smacking accompaniment to any Indian meal!
Tiny bits of red onions, fiery slivers of chopped green chilies (and/or chili flakes), freshly chopped cilantro and a savory kick of salt swimming in a tangy broth of tamarind juice!
ABSOLUTELY NO COOK!
Once you make this, it will be on your dining table for almost every meal!
We love to enjoy this as a side with Kanji/Congee or literally rice cooked in it's own broth and enjoyed along with the broth. This combination is an absolute comfort food for us especially when we are under the weather or on weeknights for a satiating, comforting meal.
But recently, I have started enjoying it with my chole and parathas/rotis/bhaturas too for a lovely tangy accompaniment to my meal!
PIYAVA GOJJU/ONION RELISH/ONION GOJJU
Today, I bring to you an absolute no cook “Onion Gojju”/Onion Relish, a traditional, spicy, tangy and instant relish or gojju as we call it from the Konkani community of Mangalore (from the southern part of India), using only onions, chilies and tamarind (totally vegan).
A repeat request by my family, I have been relishing this easy, mouthwatering gojju ever since childhood and now a staple in my home loved by my hubby and children!
This easy no cook gojju is always enjoyed with our traditional rice broth called “peja”( rice cooked and served in its own broth and also called Kanji/Congee) which we normally eat for dinner; a comforting, satisfying nostalgic meal, but feel free to enjoy with any meal!
But now, I love making and enjoying this any day...that good!
It is a great accompaniment for chapattis, dosas (rice –lentil crepes), idlis ( steamed rice-lentil cakes) etc. too especially with chana masala/chole bhature or parathas/rotis combination.
Whenever we need to eat something simple for dinner and I neither have the energy to make something elaborate nor feel like eating anything heavy, we make peja with piyava (onion in Konkani) gojju/relish!! It is a great comfort food for us.
Normally boiled red rice is used to make peja, but sometimes, white rice too will do.
It is so simple to make; ready in 10 minutes; and once you have tasted this, your family will demand you make this more often!!
To make it more flavorful and spicy, I have added finely chopped (or cut into roundels) green chilies and some finely chopped fresh coriander leaves/cilantro.
Traditionally, some use roasted dried red chilies and crush them before adding to the dish; but I took the short cut route and used crushed red chili flakes!!
Doesn't it look amazingly delicious?
I am sure you all have these basic ingredients in your pantry, so what is stopping you? Make some today!
If you do try this simple onion gojju and let me know how it turned out; share on my Instagram (@curryandvanilla16) or on my facebook page!
Other simple yet tasty chutneys you must try are:
A no-cook spicy, tangy and lip smacking Mangalorean style gojju/relish or condiment with onions, tamarind and spicy chilies!
Ingredients
- 1 medium onion, finely chopped
- 1 small marble sized tamarind, soaked in warm water/1/2 teaspoon tamarind paste
- 2 small green chilies/jalapenos, finely chopped
- ½ teaspoon red chili flakes/2 roasted dry red chilies
- 2 tablespoons finely chopped coriander leaves/cilantro
- Salt to taste
- 1 teaspoon coconut oil (optional)
Instructions
- Extract as much tamarind water as you can from the soaked tamarind and discard the pulp.
- Mix the chopped onions and salt in a bowl and mix well, crushing slightly.
- Leave for a minute or two.
- Add the tamarind juice (if you are adding tamarind paste, add a little water along with it)
- Stir in the chopped green chilies and/or red chili flakes, coconut oil (optional), salt and chopped coriander leaves and mix well.
- Taste the gojju/chutney and adjust the salt and if needed add more tamarind juice according to your preference.
- Serve with rice, “peja”, chapattis (Indian flatbread), idlis, dosas, as a side with chole bhatura etc.
Notes
Red onions are the preferred type of onions for this tangy gojju.
You can use any other oil of your preference. Coconul oil gives it an exotic healthy flavor. But omit it if you want to make your gojju oil free.
Sometimes, I have added finely chopped green onions in addition to red onions; it gives a good color and additional flavor to the gojju/chutney!!
Enjoy and Happy Eating!
Enjoy and Happy Eating!
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