Raw Mango Chutney (South Indian North Karnataka Mavinakayi Chutney)

This Raw Mango Chutney (Mavinakayi Chutney) is a sweet and spicy Karnataka style chutney version which is a quick and simple recipe using raw green mangoes. It goes well with idli, dosa, neer dosa, chapati, steamed rice, etc. There are many versions of Raw Mango Chutney, Andhra Style, with Coconut, etc. Today I am sharing green mango chutney Karnataka Style which is a spicy and sweet version.

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

Tempering:
1 Tbsp. oil
½ tsp. mustard seeds
1 stalk curry leaves
a pinch hing (asafetida)

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 6-8 minutes, stirring in between to prevent the blackening and the sticking of mango mixture to the vessel.

Add water for desired chutney consistency. Sauté till chutney changes its colour.
Cool and serve with steamed rice, chapati or dosa.

Makes 4 servings.

Cook's Notes:

• Can be stored up to 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.