Ambuli Gojju/Raw Mango Chutney

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/condiment you can enjoy any time.

A drizzle of coconut oil raises the flavor of this delightful chutney several notches and offsets the heat of the chilies too.

Enjoy this divine, tangy, 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, salads 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 which we call "Ambuli Chutney" any time of the year using these brined raw mangoes.

Reminiscent of those wonderful days, I wanted to make ambuli gojju again (in our language “Konkani”, raw mango is called "ambuli" and "gojju" is basically some kind of chutney).

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 along with some garlic and dry red chilies (or even red chili powder) 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 if you do not like the smell of raw garlic), roasted dry red chilies (or even red chili powder) and salt to taste to a fine paste.

A drizzle of raw coconut oil and ambuli gojju is ready.

Do not have dry red chilies? Then substitute with green chilies or jalapenos.

If you do not like the smell of garlic, either lightly fry them a little in coconut oil or use ginger instead.

Some people use hing or asafetida instead too.

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 as a side with rice and dal, with Mixed Vegetable Parathas, or even some Instant Rava Idlis or dosas.

Other south Indian chutneys you will love are : Peanut Chutney, Hing Chutney etc.

 

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