Spicy Raw Mango Chutney (Mavinakai Heendi)
15 minutes
914 reads
About Spicy Raw Mango Chutney (Mavinakai Heendi)
Mavinakai Heendi, a vibrant South Canara, Karnataka specialty, is my family's cherished celebration of mango season. This spicy raw mango chutney bursts with the tangy freshness of raw mangoes, balanced by the fiery heat of red chilies and the aromatic warmth of mustard seeds, cumin, and fenugreek.The simple yet irresistible combination of flavors makes this chutney a perfect accompaniment to idli, dosa, roti, or hot rice. I particularly love it with hot rice and a drizzle of coconut oil – a true taste of home!This easy-to-make recipe is a must-try for anyone who loves the bold tastes of South Indian cuisine. Get ready to experience a flavor explosion with every bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Chutney
- 1 Mango raw
- 5-7 Chilies adjust to your spice preference, red
- 1/2 tsp Mustard Seeds rai
- 1/4 tsp Cumin Seeds jeera
- 1/2 tsp Fenugreek Seeds methi dana
- 1 pinch Asafoetida hing
- 1 tbsp Coconut Oil or any neutral oil
- 1.5 tsp Salt or to taste
- 1/4 cup Water as needed for blending
Instructions
Preparing the Spice Tempering
- Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- Add fenugreek seeds and cumin seeds; sauté until fragrant.
- Add asafoetida (hing) and red chilies; sauté briefly until the chilies are slightly softened. Remove from heat and let the mixture cool completely.
Blending the Chutney
- Combine the cooled spice mixture, raw mango, and salt in a blender.
- Add a little water, as needed, to help with blending.
- Blend until you achieve a smooth paste. Adjust salt to taste.
Serving
- Serve your delicious Spicy Raw Mango Chutney immediately with hot rice, idli, dosa, or roti.
Recipe Notes
Expert Tips for the Best Raw Mango Chutney
- For a smoother chutney, remove the mango skin and peel before blending.
- Adjust the quantity of red chilies based on your preferred level of spiciness. Start with fewer chilies and add more if needed.
- If you prefer a tangier chutney, use less ripe mangoes.
- For a richer flavor, toast the spices lightly before using them.
Related Posts You May Like
Recipe Nutrition
Calories: 31kcalFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 855mg
Pavithra M Adiga
Articles: 27
5 Comments
Leave a Reply
You must be logged in to post a comment.
Such a lovely dish! Thanks for sharing.
Looks so good! Can’t wait to try it.
Looks so delectable! Thanks for posting.
What a great recipe! Thanks for sharing.
I’m in love with this recipe already!