Ambuli gojju, a spicy, tangy and sour south Indian chutney made with raw mango and coconut, spiced with red chillies and garlic 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).
Being from the coastal town of Mangalore in Karnataka (in southern India), where groves of coconut trees can be found everywhere, 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.
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” 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 of this tangy, sour fruit in a bowl of red chilli 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 mangoes everyday (maybe two or more at time!) and enjoying slices of raw mango dipped in a mixture of red chilli powder and salt! Surplus raw mangoes were brined in salt water to be used during the rest of the year.
Reminiscent of those wonderful days, I wanted to make ambuli gojju (in our language “Konkani”, raw mango is called “ambuli”). Traditionally, 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 along with garlic (raw or lightly roasted in coconut oil), roasted dry red chillies 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.
- 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 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. 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.
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