Ambuli Losuni Chutney Recipe – Traditional Konkani Raw Mango Garlic Chutney | Amchi Vasari

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Raw mango garlic chutney (Ambuli Chutney)
Learn how to make traditional Konkani style raw mango garlic chutney called Ambuli Losuni Chutney in Konkani a perfect spicy tangy side dish that pairs beautifully with rice porridge, kanji or even dosa.

This easy homemade chutney recipe from coastal Karnataka and Goa features raw mango (ambuli), garlic (losonu), coconut, and two varieties of red chilies Byadagi and Ramnad blended to create a flavorful, aromatic paste. Locally known as Ambuli chutney losonu galnu, this chutney bursts with traditional coastal flavors and requires no tempering.

Made with minimal ingredients and no preservatives, this Konkani raw mango chutney is not only quick to prepare but also incredibly versatile. Whether you're looking to spice up your regular meal or recreate a nostalgic taste from your childhood, this chutney is the ideal accompaniment.

Raw mango is grated and blended with fried chilies, coconut and salt and finally pulsed with garlic for just a few seconds to retain its flavor. The result is a rich, smooth chutney with a bold garlicky kick and a vibrant red hue from the chilies. Whether you're a chutney lover or new to Konkani cuisine, this ambuli losoni chutney is a must try!.

Other Raw Mango Recipe Ambuli Hinga Chutney

Serves: 4

Ingredients:

  1. Raw mango - 140 gram (2 small)
  2. Grated coconut - 80 gram (1 cup)
  3. Coconut oil - 2 tsp
  4. Ramnad chili - 3 (short spicy chili)
  5. Byadagi chili - 2 (long color chili)
  6. Water - ¼ cup (optional)
  7. Garlic pods - 7 to 8
  8. Salt - 1 tbsp

Method:

  1. Wash and peel the skin of raw mango. Remove the stem part. Grate it using a grater, discard the seed.
  2. In a pan, pour 2 tsp coconut oil, add both the red chilies and fry for a minute on low flame.
  3. In a mixer grinder, add fried chili, grated coconut, salt per taste and grind without adding water. Check the consistency, if required add little water and grind to smooth paste. Add garlic pods, pulse grind for 5 seconds.
  4. Ready to serve. Serve with hot rice porridge.
  5. Happy cooking!

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Hi, I’m Swathi, the creator behind Amchi Vasari. This space is where I share my love for traditional Konkani cuisine, creative crafts, and simple joys of everyday life. From time-honored recipes like Udid Tandla Polo and Gulla Bharath to tips and tricks for perfecting dosas and chutneys, my goal is to bring the richness of our heritage to your kitchen. Beyond recipes, I enjoy exploring cultural crafts, like weaving jackfruit leaf baskets, and adding a personal touch with stories and lessons learned along the way (yes, including fun bloopers!). Through Amchi Vasari, I aim to celebrate food, culture, and creativity in their purest, most authentic forms. Join me on this journey, and let’s make something wonderful together!

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