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Maavinakayi Chutney | Raw Mango Chutney

vindhyadesai

A speciality chutney from North Karnataka. Raw mango chutney or maavinakayi chutney that can be preserved like a pickle for a good few weeks. It is very tasty and is a must-have side dish in most households in North Karnataka in summer. I learnt to make this from my mother, it is her signature chutney. Use raw mangoes which are not very sour so that a lot of jaggery is not required. Make a big jar of this, use it to smear on hot chapathis with ghee, hot steamed rice with chutney and groundnut oil and aralu sandige. This is a mouth-watering chutney, big bold flavours, spicy, tangy and sweet and a little bit of bitter from the methi seeds. The perfect balance!

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Maavinakayi Chutney | Raw Mango Chutney
 
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Mouth-watering raw mango chutney North Karnataka style
Author:
Recipe type: Side
Cuisine: Indian
Serves: 1 Bowl
Ingredients
  • 2 raw mangoes
  • ½ Cup soft or grated jaggery
  • Salt to taste
  • 1 Tbsp oil (sunflower/vegetable)
  • ½ Tbsp methi seeds/fenugreek
  • 1 Tsp mustard seeds
  • A big pinch of hing or a small crystal
  • 3-4 dried red chillies
  • ½ Tsp red chilli powder (optional)
  • ¼ Cup desiccated coconut
For Tadka:
  • ½ Tbsp oil
  • 1 Tsp mustard seeds
  • 1 broken red chilli
  • Few curry leaves
Method
  1. Wash and peel mangoes. Grate them, add into a bowl
  2. Mix soft or powdered jaggery with grated mango. Mix lightly
  3. Add salt and mix well. Cover and keep aside for atleast 2 hours. This will ensure all juices are drawn out of the mangoes because of the jaggery and salt
  4. In a pan, heat oil, add methi seeds. Fry till light golden
  5. Add mustard, let them splutter. Add hing
  6. Add dry red chilli. Fry
  7. Turn off heat, add desiccated coconut. Mix well
  8. After 2-3 hours, mango-jaggery mixture will have enough water
  9. In a mixie jar/blender, take the fried coconut mixture, add in mango-jaggery mixture along with all the juices. Add red chilli powder
  10. Blend into a chutney
  11. Make tadka with oil, mustard, red chilli, curry leaves. Pour tadka over chutney. Serve with hot chapathis or hot steamed rice
Notes
Use raw mangoes which are not sour

I add some red chilli powder for a nice red colour of chutney. If using byadagi variety of red chilli, it gives great flavour and colour

Preserve this chutney by pouring heated and cooled oil (coconut/sunflower) over the chutney and preserve it

Use amla/gooseberries/nellikayi grated and used in same way to make chutney
3.5.3208

 Stepwise:

Wash and peel mangoes. Grate them, add into a bowl
  

Mix soft or powdered jaggery with grated mango. Mix lightly
 

Add salt and mix well. Cover and keep aside for atleast 2 hours. This will ensure all juices are drawn out of the mangoes because of the jaggery and salt


In a pan, heat oil, add methi seeds. Fry till light golden
 

Add mustard, let them splutter. Add hing


Add dry red chilli. Fry


Turn off heat, add desiccated coconut. Mix well


After 2-3 hours, mango-jaggery mixture will have enough water


In a mixie jar/blender, take the fried coconut mixture, add in mango-jaggery mixture along with all the juices. Add red chilli powder
 

Blend into a chutney. Use minimal or no water
 

Make tadka with oil, mustard, red chilli, curry leaves. Pour tadka over chutney. Serve with hot chapathis or hot steamed rice

 

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