Goomatte Pann Sauce

Goomatté pann/Cape gooseberry sauce16_goomattepann

For 400 gms of cape gooseberries

  • 250 gms sugar
  • 3 – 4 tbsps lemon juice, or seville orange juice

Rinse your fruit thoroughly and place in a non-reactive pan with about 1 cup of water.

Bring to a gentle boil, then turn down the heat to a simmer, and cook the fruit for ten minutes, or until the skins soften. (Test the skins with the tip of a sharp knife).

Add the sugar and lemon juice, and stir.

When the sugar has completely dissolved, bring it back to a gentle boil, and cook for another ten minutes, stirring occasionally.

Remove from the heat and bottle in sterilized jars.

This  sauce will need to be refrigerated.

Chekkekuru Palya

Chekké kuru palya7_chekkekurupalya

Delicately sweet Jackfruit seeds sautéed in coconut oil with a few spices.

Prepare the seeds by boiling them in unsalted water until tender, then remove the thick outer skin and scrape or peel off as much of the thin brown skin as possible. Work while they are warm. Slice each seed along the length into quarters.

  • 2 cups prepared chekké kuru
  • 1 cup sliced shallots
  • 1/4 cup of thinly sliced fresh coconut bits
  • 1 tsp mustard seeds
  • 2-3 red chillis, broken into large bits
  • 1 sprig curry leaves
  • 2-3 tbsp coconut oil.
  • Salt to taste
  • 1/4 tsp turmeric (optional- I prefer it without)


Heat the coconut oil and add the mustard seeds.


When they sputter, add the broken chillis and curry leaves, followed by the coconut bits.


Sauté gently for a couple of minutes, then add the sliced shallots.


Cook on low heat until they soften and begin to colour.


Add the sliced jackfruit seeds, (turmeric if using), stir to mix and cook, covered for 3-4 minutes.



Chekkekuru Pajji

Latha’s chekké kuru pajji 1 (Jackfruit seed chutney)6_chekkekurupajji

  • 1/4 kg boiled or roasted jackfruit seeds, peeled and lightly pounded
  • 1 cup grated coconut
  • 1 small onion
  • Green chillis to taste, preferably parangi malu (kanthari chilli or bird’s eye pepper)
  • Grind the above ingredients together. Add salt and a squeeze of chorangé (a local variety of citrus) or lemon juice to taste. Stir to mix and serve with akki otti.


Chekké kuru pajji 2

Proceed as above, but instead of the citrus juice, add a tsp of tamarind extract when grinding the mixture.


  • 1 tsp mustard seed
  • 2 dry red chillis, broken into large pieces
  • 1 small onion, sliced
  • 4 – 5 cloves of garlic, lightly crushed
  • 4 – 5 curry leaves
  • 3 tbsp oil
  • A pinch of turmeric

Heat the oil, sputter the mustard, then add the chilli and curry leaves, followed by the garlic and onions. When the onions and garlic start to brown, pour the hot seasoning over the ground mixture, adding a pinch of turmeric.

Latha says this is best if on the tangy side, so check the tartness of your tamarind and adjust the quantities.

The same ingredients make a chekké kuru curry, adding hot water for the desired consistency. Add the separately ground coconut at the last stage and simmer for a couple of minutes before serving.

Remember to keep the jackfruit seed  mixture coarsely ground for the best result.