Raw Mango Spicy Chutney also called as mavinakai heendi is the recipe from South Canara, Udupi region of Karnataka is a seasonal delight. Mango season is incomplete without this spicy and tangy chutney. At my home we prepare most of the delicacy using mangoes during the mango season. It can be served with idli, dosa, roti or hot rice. I prefer with hot rice and coconut oil. It’s a very simple to prepare recipe and yummy to taste.

Here goes the recipe of Raw Mango Spicy Chutney or mavinakai heendi

Course: Side dish / Chutney

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 4 Nos


Raw mango pieces- 1 cup

Red chillies-5 nos

Salt- as per taste

Mustard seeds-1/2 tsp

Menthya – 1/2 tsp

Jeera-1/4 tsp

Hing- a pinch

Coconut Oil or any refined oil -1 tbsp


  1. Take a small pan, add oil, mustard seeds, saute well.
  2. Now add menthya and jeera, hing saute well.
  3. Now add red chillies and saute well. Cool this mixture.
  4. Take this mixture with raw mangoes and salt in a blender and grind into fine paste.
  5. Raw mango spicy chutney is ready to be served with hot rice or dosa or idly.


My Notes:

Adjust the spice level according to the tanginess of the mango.

It can be stored in airtight container and refrigerated for one week.

Semi sweet mangoes can also be used but the chutney becomes sweet and tangy.

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