April 29, 2013

Mavinakayi chutney recipe - Ambe midi chutney - Raw mango chutney

Mavinakayi chutney in a serving bowl
Mavinakayi chutney recipe - Mavinakayi chutney  is a popular traditional chutney  of coastal karnataka prepared during mango season. This raw mango chutney is a delicious, hot and tangy chutney goes well as a dip to bhajjis, samosas, vadas, idlis, dosas and rotis. It can also be used as a side dish to rotis or rice and curry. While preparing this chutney taste and adjust it to get the desired taste of the chutney.season 

Preparation time - 10 minutes
Cooking time - 5 minutes
Yield - serves 6

Ingredients
  • 1 cup chopped raw mangoes
  • 2 cups freshly grated coconut
  • 3 roasted chillies
  • 4 tsp jaggery
  • Drinking water to grind
  • Salt to taste

For the tempering
  • 1 tsp oil
  • 1 tsp mustard seeds
  • a pinch of asafoetida / hing

Method 
  1. Wash the raw mango and pat to dry. Peel the raw mango with a peeler. Cut it into small pieces and discard the seed. 
  2. Roast green chillies directly on flame using a fork. Chop the roasted green chillies into small pieces.
  3. Grind together the grated coconut, roasted green chillies,  jaggery, salt and  raw mangoes to make a smooth chutney.Use drinking water to grind. Transfer this chutney to a bowl. 
  4. In a small frying pan heat a tsp of oil and add mustard seeds and a pinch of  hing. Allow them to crackle. Pour this tempering over the chutney. 
  5. Serve 2-3 tbsp of chutney with  bhajjis, samosas, vadas, idlis, dosas, rotis. or rice and curry. 
Mavinakayi chutney - step by step pictures

1.  Wash the raw mango and pat to dry
wash the mango and pat dry
2.  Peel the raw mango with a peeler.
  peel the raw mango
3.  Cut it into small pieces and discard the seed.
cut the mango into pieces
4.  Roast green chillies directly on flame using a fork.
 burn the chilli on flame


5.  Chop the roasted green chillies into small pieces.
mix the chopped chilli and other ingredients


6.  Grind together the grated coconut, roasted green chillies,  jaggery, salt and  raw mangoes to make a smooth chutney.Use drinking water to grind. 

7.  Pour the tempering made with mustard seeds and hing on it. Mix well.
grind to a pste and pour the temepring
8.  Serve 2-3 tbsp of  mavinakayi chutney with choice of your main meal.
Mavinakayi chutney ready to serve

10 comments:

  1. Raw mango chutney simply superb, who can resist...

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  2. Yummy and tongue tickling!

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  3. New recipe to me very interesting...

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  4. chandra chutney looks tangy...we have a version in kerala called as "Manga Perukku"...almost prepared the same way but we add mangoes grated

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  5. a different chutney from the usual ones,quite healthy and yummy too.

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  6. OMG! Looks inviting...

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  7. Tongue tickling chutney,highly irresistible.

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  8. very tangy chutney :) looks yummm

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