South Canara Style Mavinakayi Hindi Recipe (Raw Mango Spicy Chutney) as we call locally in South Canara, Karnataka is a seasonal delight. Mango season is incomplete without this spicy and tangy chutney. It can be served with idli, dosa, roti or hot rice and coconut oil. It is a very simple to prepare recipe and yummy to taste.
Serve South Canara Style Mavinakayi Chutney Recipe as an side dish with Bele Dosa Recipe (Lentil Dosa Recipe) and homemade butter.
If you like this Mavinakayi Chutney Recipe, try more Chutney recipes like
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 10 M
Total in 15 M
To begin making Mavinakayi Chutney Recipe, take a small pan, add oil, once the oil is hot, add mustard seeds, and allow it to splutter.
Immediately add fenugreek, cumin seeds, asafoetida, and saute well for half a minute.
Now add red chilies and saute well for 1 minute. Cool this mixture.
Add the roasted mixture along with raw mangoes and salt in a blender or a mixer grinder and grind into coarse paste.
Serve the Mavinakayi Chutney Recipe as an side dish with Bele Dosa Recipe and homemade butter.
Adjust the spice level according to the tanginess of the mango.
Chutney 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.