Spicy, tangy, sour and savory instant raw chutney/gojju with the sourness and freshness of raw mangoes in a spicy coconut base.
Yield / Serves
Â½ cup chopped raw mango
Â½ to Â¾ cup grated coconut (fresh or frozen)
8 to 12 roasted dry red chillies
8 to 10 garlic cloves. peeled
Salt to taste
2 teaspoons coconut oil
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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