Raw mango spicy chutney step-wise recipe with a short video. Raw Mango Spicy Chutney also called as mavinakai heendi. Mango season is incomplete without this spicy and tangy chutney.
This is easy and quick recipe can be prepared in just 15 minutes. Tangier the raw mangoes, more delicious is the chutney. It goes perfect with dosa, idli or hot rice
The recipe given here is what I have learnt from my mother-in-law and she has been following from many years, a recipe from South Canara, Udupi region of Karnataka.
Every year we prepare few mango recipes as a ritual. This is my most favorite tangy dip during mango season.
Using raw or green mango is integral part of Indian cuisine. There are different ways of making this chutney from using green chilies to red chilies, using coriander leaves and other simple Indian spices.
Few of the Indian communities prepare this chutney using fresh coconut, but such chutney remains good for a day or two. However, the recipe given below yields chutney which can be stored under refrigeration for 15 to 20 days.
The other mango recipes on blog are
Few important tips when preparing raw mango spicy chutney
Use good raw green mango which is tangy to taste.
Always use unripe firm mangoes and do not use ripe or half ripe mangoes for this chutney. If half ripe mangoes are used, they impart water to chutney and reduces the shelf life of chutney.
Dry roast all the spices on low to medium heat, to get nice color and aroma. Spices will get burnt if roasted on high heat.
For storing the chutney use a clean and dry glass jar. Use a clean spoon for serving. This helps in maintaining the shelf life of chutney.
It goes perfect with dosa, idli or hot rice. We prefer with hot rice and coconut oil.
Here goes the recipe of Raw Mango Spicy Chutney or mavinakai heendi. It’s a very simple to prepare recipe and yummy to taste.
Step-wise recipe of raw mango spicy chutney is given below
Select the raw mangoes which are green, firm. Clean wash and dry the mangoes. Peel the skin of raw mangoes using a peeler. Now finely chop the raw mangoes, keep this aside for further use.
Heat a pan, add oil and mustard seeds. Saute well.
Next add methi seeds, saute well on low heat until they become golden.
Now add red chilies and saute well until they crisp and shiny. Add asafoetida at the end and mix well.
Allow the fried spices to cool down completely.
Take the cooled mixture with finely chopped raw mango pieces and salt (as per taste).
Grind this mixture into fine paste without water using high speed blender.
Raw mango spicy chutney is ready to be served. This can be stored in clean dry glass jar. The chutney can be stored for 15 to 20 days under refrigeration.
Watch the Raw Mango
Raw Mango Spicy Chutney
- Raw mango pieces - 1 cup (deskinned and chopped)
- Coconut Oil or any refined oil -1 tbsp
- Mustard seeds - ½ tsp
- Methi seeds - ½ tsp
- Cumin - ¼ tsp
- Asafoetida - ¼ tsp
- Red chilies - 5 nos
- Salt as per taste
- Take a small pan, add oil, mustard seeds, saute well.
- Now add methi seeds and cumin, saute well until they are golden. Add asafoetida, mix well.
- Now add red chilies and saute well. Cool this mixture.
- Take this mixture with finely chopped raw mangoes and salt in a blender and grind into fine paste.
- Raw mango spicy chutney is ready to be served with hot rice or dosa or idly.
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