Ambuli~Loshne' Gooli / Raw Mango Garlic Chutney.

"Ambuli~Loshne' Gooli / Raw Mango Garlic Chutney" ... A delicious coarsely ground chutney or gooli as called in Konkani Saraswat that goes well when served with Pejja / Rice porridge, Dosa's / Rice etc.......

Wash and wipe well 2 medium sized raw mangoes. Chop them into pieces after slicing off the sides and removing the centre seed. Keep aside.

In a thick bottomed kadai add 1 tblsp of oil, when hot lower heat to medium and add in about 20-25 garlic (skin should be peeled). Fry till the garlic turns brown in colour. Add to it about 12-15 Red kashmiri chilly cut into small pieces, fry for a minute, then add about 2 cups of freshly grated coconut andy further fry for about 10 minutes and remove from fire. Add salt to taste, the chopped raw mango pieces. Mix well and leave aside to cool. 

Once the mixture has reached to room temperature, grind it in a mixie / grinder with as little water as possible. While grinding do not add water at once, keep sprinkling in between to get a thick consistency for the chutney. The chutney is ready and should be kept in the fridge. 

Serve chutney with Dosa or plain hot rice. You can mix this chutney with rice and eat it with a tsp of fresh ghee added to it.

The Chutney however cannot be kept for more than 48 hrs. in the fridge. So prepare in small quantities or you can deep freeze it for some time.