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 beat 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. #Rawmangoes