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.
There are many variations of Raw Mango Chutney, such as Andhra-style or those made with coconut. Today, I’m sharing a Karnataka-style Raw Mango Chutney—a perfect balance of spicy and sweet flavors.
I learned this recipe from my mother when she was visiting me. I prepared with the exact measurements, and 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. Also, check out my mom's onion chutney and raw tomato chutney.
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.
More Raw Mango Recipes, you may like
- Raw Mango Coconut Chutney
- Raw Mango Dal
- Mavinakayi Chittrana (Raw Mango Rice)
How to Make Raw Mango Chutney
Add all the ingredients for blending:
- 1 medium raw mango, peeled and chopped or grated (about 1 cup)
- 3 garlic cloves
- 1 stalk curry leaves
- 1 teaspoon red chilli powder
- 1 teaspoon cumin (jeera) seeds
- ½ teaspoon mustard seeds
- 1.5 teaspoon methi (fenugreek) seeds
- ½ teaspoon jaggery (or brown sugar)
- salt to taste
Add ¼ cup water (for grinding or as required), and blend to make a smooth paste in a blender.
Heat 1 tablespoon of oil in a Kadai over medium heat. Add ½ teaspoon mustard seeds and let them splutter. Then, add 1 stalk of curry leaves and a pinch of hing, followed by the raw mango paste.
Cook over medium heat for 6 to 8 minutes, stirring occasionally to prevent the mango mixture from sticking or turning black.
Add water for desired chutney consistency. Saute till the chutney changes its color.
Cool and serve with steamed rice, chapati, or dosa.
What to Serve with Green Mango Chutney
Serve this chutney with any Indian-style meal. It goes well with idli, neer dosa, palak moong dal dosa, chapati, or hot steamed rice with homemade ghee.
Expert Tips
- It can be stored in an air-tight container for up to 2 weeks in the refrigerator.
- I used one medium mango for this chutney as it was not that sour. So adjust the quantity of mango based on your taste and sourness.
More Chutney Recipes
Raw Mango Chutney Recipe (Mavinakayi Chutney)
Ingredients
- 1 medium raw mango, peeled chopped or grated (about 1 cup)
- 3 garlic cloves
- 1 stalk curry leaves
- 1 teaspoon red chilli powder
- 1 teaspoon cumin (jeera) seeds
- ½ teaspoon mustard seeds
- 1.5 teaspoon methi (fenugreek) seeds
- ½ teaspoon jaggery (or brown sugar)
- ¼ cup water (for grinding or as required)
- salt to taste
Tempering:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 stalk curry leaves
- 1 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
Nutrition
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Anonymous
Tasty , yummy simple recipe🙏🙏👌👌
Bhavana Patil
Thank you:)
Sankalp Packaged Foods
This chutney is made from raw green mangoes, which are rich in vitamins and minerals, making it not only delicious but also healthy.
Giridhar sharma
Thanks for the recipe Bhavana. We loved it. We had it with Ragi rotti and it was such a bliss!!
bhavana
Thank you Giridhar Sharma for trying out this recipe ? It really goes well Ragi rotti like you mentioned ?