Raw Mango Spicy Chutney

4 from 1 vote

Raw mango chutney or mavinakai heendi as we call locally in South Canara, Karnataka is a seasonal delight. Mango season is incomplete without this spicy and tangy chutney. At my home we prepare most of the delicacy using mangoes during the mango season. It can be served with idli, dosa, roti or hot rice. I prefer with hot rice and coconut oil. It’s a very simple to prepare recipe and yummy to taste.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Served AsBreakfast, Dinner, Lunch
Servings 4


  • Raw mango pieces 1 cup
  • Red chilies 5
  • Mustard seeds ½ teaspoon
  • Jeera or cumin ¼ teaspoon
  • Methi seeds or fenugreek ½ teaspoon
  • Hing or asafoetida a pinch
  • Coconut Oil or any refined oil 1 tbsp
  • Salt


  • Take a small pan, add oil, mustard seeds, saute well.
  • Now add methi seeds and jeera, hing saute well.
  • Now add red chilies and saute well. Cool this mixture.
  • Take this fried mixture with raw mangoes and salt in a blender and grind into fine paste.
  • Raw mango spicy chutney is ready to be served with hot rice or dosa or idly.


Adjust the spice level according to the tanginess of the mango.
It 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.

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4 from 1 vote

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Pavithra M Adiga
Pavithra M Adiga

food blogger and food photographer

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