Raw Mango Spicy Chutney

Raw Mango Spicy Chutney - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1 piece Mango raw
  • 5 Red Chillies
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Jeera or cumin or cumin
  • 1/2 tsp fenugreek seeds or fenugreek or fenugreek
  • 1 pinch Asafoetida or hing hing or
  • 1 tbsp Coconut Oil or oil or any refined oil
  • 1-2 tsp Salt or as per taste


  • 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.

Recipe Notes

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

Pavithra M Adiga
Pavithra M Adiga

food blogger and food photographer

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