Chop the green chillies in to small pieces.

Cook the whole raw mango till mushy. You can pressure cook it too for 3 whistles. It looks just as below.

Squeeze the pulp from mushy mango discarding peel and seed. Add little water if needed.

Heat a seasoning pan adding cooking oil, mustard seeds, urad dal, broken red chilly and chopped green chillies. Once the mustard seeds splutter add the seasoning to the mango pulp collected. Add the salt and stir well.

Simple tangy and spicy raw mango curry/gojju is ready to serve. It goes very very well with hot rice. Yummmmm.....

Tangy raw mango is best for this curry.