Make 1-2 slit in the raw mangoes and pressure cook or directly cook with little salt till its soft .
When its cool , mash the raw mango nicely with your hand in curd . After taking out the pulp nicely , discard the skin . You can retain the seed .
Add salt , finely chopped onions and green chilli .
Now prepare a tempering of mustard seeds spluttered in coconut oil . Add curry leaves , curd chilli and hing . Pour the tempering on the curd gojju . Mix
Relish raw mango raita or mavinakayi mosaru gojju with rice . Drizzle with few more drops of coconut oil on rice while serving for extra taste .
Notes
Don't use sour curd for this dish as raw mango will already be tart .
If you want you can skip garlic and onion . But it enhances taste .
Method to make brine mango : Wash 1 kg raw firmĀ mangoes and pat them dry using a dry kitchen cloth, Keep aside.Combine around 1 cup salt with 3 cups of water in a pan and bring to a boil.Allow the salt water to cool completely. Add the raw mangoes to it. The raw mangoes should be immersed in water completely . Bottle them in a sterilised glass jar/ porcelain jar covered with a light lid.The mangoes will be ready to use in few days.