Ambuli gojju/Raw Mango Chutney is a spicy, tangy and lip smacking no cook south Indian chutney made with raw mango and coconut, spiced up with dry red chilies and garlic.
(If you are not a fan of garlic, then you can substitute with ginger too. Tastes equally amazing)!
It is a totally vegan lip smacking no-cook relish you can enjoy any time.
A drizzle of coconut oil raises the flavor of this delightful chutney several notches.
Enjoy this divine savory chutney with rice, any Indian flatbread or even dosas or idlis (steamed rice-lentil cakes).
RAW MANGO CHUTNEY
Being from the coastal town of Mangalore in Karnataka (in southern India), where groves of coconut trees can be found everywhere (even in the backyard of most homes), most of our cuisine has coconut in some form or the other, be it in gravies, as a garnish or in seasonings, as coconut oil etc.
With summer already here and mangoes found in plenty at every street corner or grocery store, it is the best time to indulge in this "king of fruits", (in the raw form or as a fruit), as much as possible before they are all gone!
Although we love to enjoy all the varieties every day in its ripe fruit form, at times, we love to indulge in its raw form either in chutneys or just dipping slices or chunks of this tangy, sour fruit in a bowl of red chili powder and salt.
My childhood summer vacations were spent in my maternal grandparent’s home with a huge garden filled with mango, jackfruit, star fruit, guava, coconut and gooseberry trees!
We used to come back home after every vacation with a few extra pounds on us! The best part of the vacation was eating whole ripe/raw mangoes everyday (maybe two or more at time!) and enjoying slices of raw mango dipped in a mixture of red chili powder and salt!
Surplus raw mangoes were brined in salt water to be used during the rest of the year. So you get to enjoy this chutney any time of the year using these brined raw mangoes.
Reminiscent of those wonderful days, I wanted to make ambuli gojju (in our language “Konkani”, raw mango is called "ambuli").
Traditionally, like I mentioned earlier, this chutney/gojju is prepared with brined raw mango. I did not have any, so I proceeded to use raw mango instead.
If you have coconut and raw mango in your pantry, making this easy lip smacking chutney takes only 5 minutes.
Just blend raw mango pieces with grated coconut (fresh, frozen or even dry unsweetened coconut powder or flakes) along with garlic (raw or lightly roasted in coconut oil), roasted dry red chilies (or even chili powder) and salt to taste to a fine paste. A drizzle of raw coconut oil and gojju is ready.
Do not have dry red chillies? Then substitute with green chillies or jalapenos. If you do not like the smell of garlic, use ginger instead. Any which way, you cannot go wrong with the taste.
Enjoy ambuli gojju with rice, rotis, chapattis or even as a sandwich spread! I love to eat it with dosas and idlis too.
Try raw mango gojju, a delightful south Indian chutney with Mixed Vegetable Parathas, Instant Rava Idlis etc.
Other south Indian chutneys you will love are : Peanut Chutney, Hing Chutney etc.
Spicy, tangy and sour ambuli gojju/raw mango chutney, enjoy this south Indian delight before all the mangoes are gone!
Ingredients
- ½ cup chopped raw mango
- ½ to ¾ cup grated coconut (fresh or frozen)
- 8 to 12 roasted dry red chilies
- 8 to 10 garlic cloves. peeled
- Salt to taste
- 2 teaspoons coconut oil
Instructions
- In a blender jar, add coconut, chopped raw mango (along with the skin; if the skin is not too thick), garlic cloves, and roasted red chilies.
- If you want, you can lightly fry the garlic cloves in a bit of coconut oil to remove the raw aroma.
- Blend to a fairly fine paste with a little water.
- Adjust the amount of red chilies and salt according to your taste.
- Remove from the blender, and transfer to a serving bowl.
- Drizzle a bit of coconut oil on top and give it a stir.
- Raw mango chutney or gojju is ready to be eaten with rice, rotis, chapattis, in sandwiches or even with dosas (Indian savory crepes) or idlis (steamed rice-lentil cakes).
- Store leftovers in the refrigerator for about 2 to 3 days.
Notes
Adjust the amount of mango, garlic, chilies according to personal taste. Instead of dry chilies, you can use readily available chili powder too. Not a big fan of garlic? Then feel free to use ginger instead. Tastes equally amazing. Enjoy and Happy Eating!
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Nice Chutney!! I do make chutney from Raw mangoes but with cilantro. Never tried this version. Will Try this soon. 🙂
Thanks Dhwani 🙂 This is a typical Mangalorean chutney (from the Hindu Konkani community) normally made with raw mangoes preserved in brine solution. I prefer to use fresh raw mangoes easily available in plenty now 🙂 🙂 You must try it; I love it with plain rice!