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.
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.
Try raw mango gojju, a delightful south Indian chutney with Mixed Vegetable Parathas, Instant Rava Idlis etc.