Ambuli Gojju/Raw Mango Chutney | How to make Ambuli Gojju/Raw Mango Chutney

By Vanitha Bhat  |  23rd Dec 2018  |  
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  • Photo of Ambuli Gojju/Raw Mango Chutney by Vanitha Bhat at BetterButter
Ambuli Gojju/Raw Mango Chutneyby Vanitha Bhat
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About Ambuli Gojju/Raw Mango Chutney Recipe

Spicy, tangy, sour and savory instant raw chutney/gojju with the sourness and freshness of raw mangoes in a spicy coconut base.

Ambuli Gojju/Raw Mango Chutney

Ingredients to make Ambuli Gojju/Raw Mango Chutney

  • 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

How to make Ambuli Gojju/Raw Mango Chutney

  1. 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.
  2. Remove from the blender, and transfer to a serving bowl. Drizzle a bit of coconut oil on top and give it a stir.
  3. 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.
  4. 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.
  5. Enjoy ambuli gojju with rice, rotis, chapattis or even as a sandwich spread! I love to eat it with dosas and idlis too.
  6. Try raw mango gojju, a delightful south Indian chutney with Mixed Vegetable Parathas, Instant Rava Idlis etc.

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