Name: Spicy South Indian Raw Mango Chutney (Ambulli Gojju)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup Mango (chopped, including the skin, raw); 3/4 cup Coconut (freshly grated or frozen, shredded); 8-10 Chilies (dried, red, roasted until fragrant); 8-10 clove Garlic (peeled); 1-1.5 tsp Salt (to taste); 1-2 tsp Coconut Oil; 1-2 tbsp Water (as needed for blending)

Spicy South Indian Raw Mango Chutney (Ambulli Gojju)

10 minutes

1149 reads

4.20 from 5 votes

South Indian

About Spicy South Indian Raw Mango Chutney (Ambulli Gojju)

This Ambulli Gojju, a vibrant South Indian raw mango chutney, is a flavor explosion! The tangy zest of raw mangoes perfectly complements the fiery heat of red chilies and the creamy richness of coconut, creating a spicy, tangy, and savory condiment.

Incredibly quick and easy to make, this instant chutney is a summer sensation. Its aromatic garlic notes and bold flavors make it the ideal accompaniment to breakfast, lunch, or as a flavorful addition to your favorite South Indian dishes.

Whether you're a seasoned chutney lover or a curious newcomer, this authentic recipe is a must-try. Get ready for a taste of sunshine in every bite!

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Recipe Time & More

Prep10

Total10

Calories20 kcal

Serves

Served AsBreakfast Lunch

Recipe TasteSalty Spicy

Ingredients

For the Chutney

▢ 1 cup Mango chopped, including the skin, raw
▢ 3/4 cup Coconut freshly grated or frozen, shredded
▢ 8-10 Chilies dried, red, roasted until fragrant
▢ 8-10 clove Garlic peeled
▢ 1-1.5 tsp Salt to taste
▢ 1-2 tsp Coconut Oil
▢ 1-2 tbsp Water as needed for blending

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Instructions

Prepare the Ingredients

Roast the dried red chilies until fragrant. Peel the garlic cloves.

Blend the Chutney

Combine the chopped raw mango (including the skin), shredded coconut, roasted red chilies, and garlic cloves in a blender.
Add 1-2 tablespoons of water and blend until you achieve a smooth or slightly coarse paste, depending on your preference. Taste and adjust the salt and chili quantity according to your preference.

Finish and Serve

Transfer the chutney to a serving bowl. Drizzle with coconut oil and stir gently to combine.
Serve immediately with rice, roti, dosa, idli, or use as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Expert Tips for the Best Ambulli Gojju

For a smoother chutney, strain the blended mixture through a fine-mesh sieve.
Adjust the number of chilies to control the spiciness level. Start with fewer and add more to taste.
Using freshly grated coconut enhances the flavor significantly. If using frozen, make sure it's thawed before blending.
For a richer flavor, toast the coconut briefly in a pan before blending.