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Home » Recipes » Sauces, Chutneys & Dips

Raw Mango Chutney (Mavinakayi Chutney)

Nov 9, 2022. by Bhavana Patil. 2 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This Raw Mango Chutney (Mavinakayi Chutney) is a sweet and spicy Karnataka-style chutney version, a quick and simple recipe using raw green mangoes. It goes well with idli, dosa, neer dosa, chapati, steamed rice, etc.

raw mango chutney served in a bowl

There are many versions of Raw Mango Chutney, Andhra Style, with Coconut, etc. Today, I am sharing green mango chutney Karnataka Style, a spicy and sweet version.

Again I learned this recipe from my mother when she was visiting me. I prepared an exact measurement it came out exactly like hers. Whenever my mom made this chutney during the mango season, I relished it with hot steamed rice with some ghee on it, and it tasted yummy.

I used one medium mango for this chutney as it was not that sour. So adjust the mango quantity based on your taste and the sourness of the mango.

Or if you feel the chutney is very sour, add some more red chili powder, jaggery and grind it. It will reduce the sourness.

Ingredients

  • grated raw mango (skin peeled)
  • red chilli powder
  • garlic cloves
  • curry leaves
  • cumin/jeera seeds
  • mustard seeds
  • methi/fenugreek seeds
  • jaggery or brown sugar as per taste
  • salt

For the seasoning:

  • oil
  • mustard seeds
  • curry leaves

How to Make Raw Mango Chutney

Add all the ingredients mentioned under the "Grinding Section," add some water and blend to make a smooth paste in a blender.

step to blend into smooth paste collage

Heat oil in a Kadai over medium flame. Add mustard seeds, hing and when they splutter, add curry leaves. Then add raw mango paste.

step to prepare tempering and add mango paste and cook collage

Cook over a medium flame for about 6 to 8 minutes, stirring in between to prevent the blackening and the sticking of mango mixture to the vessel.

Add water for desired chutney consistency. Saute till the chutney changes its color.

step to boil the chutney collage

Cool and serve with steamed rice, chapati, or dosa.

What to serve with Raw Mango Chutney

Serve this chutney with any Indian-style meal. It goes well with idli, dosa, chapati, steamed rice, etc.

More Mango Recipes

  • Mango Coconut Chutney
  • Raw Mango Dal
  • Raw Mango Rice/Mavinakayi Chittrana
  • Malvina Rasayana
  • Mango Lassi

More Chutney Recipes

  • Mint Peanut Chutney
  • Green Tomato Chutney
  • Coriander Mint Chuntey
  • Walnut Chutney
  • Red Bell Pepper chutney
  • Ridge Gourd chutney
  • Onion Chutney
  • Tomato Chutney
Tried this recipe?Don’t forget to give a ★ rating below
raw mango chutney served in a bowl

Raw Mango Chutney Recipe (Mavinakayi Chutney)

bhavana
This Raw Mango Chutney|Mavinakayi Chutney is a Sweet and Spicy Chutney version which is a quick and simple recipe using raw mangoes.
5 from 4 votes
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Servings: 4
Calories : 30
Course: Side Dish
Cuisine: Karnataka, South Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

Ingredients
  

Grinding: [Measuring cup used 1 cup = 250ml]

  • 1 medium grated raw mango skin peeled (about 1 cup)
  • 3 garlic cloves
  • 3-4 curry leaves
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin (jeera) seeds
  • ½ teaspoon mustard seeds
  • 1.5 teaspoon methi (fenugreek) seeds
  • jaggery or brown sugar , as per taste
  • ¼ cup water for grinding or as required
  • salt to taste

Tempering:

  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 1 stalk curry leaves
  • a pinch hing (asafetida)

Instructions
 

  • In a blender, add all the ingredients mentioned under "Grinding Section" ,add some water and blend to make a smooth paste.
  • In a kadai, heat oil over medium flame. Add mustard seeds, hing and when they splutter, add curry leaves.Then add raw mango paste.
  • Cook over a medium flame for about 6 to 8 minutes, stirring in between to prevent the blackening and the sticking of mango mixture to the vessel.
    Add water for desired chutney consistency. Saute till chutney changes its color.
  • Cool and serve with steamed rice ,chapati or dosa.

Notes

  • Can be stored upto 2 weeks in the refrigerator.
  • I have used one medium mango for this chutney as it was not that sour. So adjust the mango quantity based on your taste and the sourness of mango
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 30kcalCarbohydrates: 7.4gProtein: 0.3gFat: 0.1gCholesterol: 0mgSodium: 16.4mgPotassium: 72.1mgFiber: 0.8gSugar: 6.2gIron: 0.2mg
Keyword karnataka style, mango chutney, raw mango chutney
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Comments

  1. Giridhar sharma says

    July 02, 2020 at 10:32 am

    5 stars
    Thanks for the recipe Bhavana. We loved it. We had it with Ragi rotti and it was such a bliss!!

    Reply
    • bhavana says

      July 04, 2020 at 11:05 am

      Thank you Giridhar Sharma for trying out this recipe ? It really goes well Ragi rotti like you mentioned ?

      Reply

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