Ambulli Gojju/Raw Mango Chutney
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Spicy, tangy, sour and savory instant raw chutney/gojju with the sourness and freshness of raw mangoes in a spicy coconut base.
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Ingredients
- ½ cup chopped raw mango
- ½ to ¾ cup grated coconut fresh or frozen
- 8 to 12 roasted dry red chillies
- 8 to 10 garlic cloves. peeled
- Salt
- 2 tsp coconut oil
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Instructions
- In a blender jar, add coconut, chopped raw mango (along with the skin), garlic cloves, and roasted red chillies. Blend to a fairly fine paste with a little water. Adjust the amount of red chillies and salt according to your taste.
- Remove from the blender, and transfer to a serving bowl and adjust consistency. 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 or idlis. Store leftovers in the refrigerator for about 2 to 3 days.
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Vanitha Bhat
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