3 October, 2020
RIPE MANGO CHUTNEY/MAVINA HANNINA CHUTNEY
Yes ! you read it right ! made chutney using ripe, sweet mango. Its almost the end of the mango season here, but we got some really sweet mangoes in the market. So one day made our own malenadu recipe mavina huli/ripe mango dal which is made using ripe mango and I had left with few more mangoes, so the second day ripe mangoes got transformed into an accompaniment ie chutney and rest we ate as such.
Depending on the taste of the mango we can always adjust the sweetness, sourness and spiciness of the chutney. If the mango is bland, then we can add both jaggery and tamarind juice along with chilies to balance the taste. If the mango is too sweet we can use more chilies along with tamarind juice and if the mango if sour, then we can balance the taste by putting jaggery along chilies.
Today I have put tamarind juice along with chilies to balance the sweetness of the mango. It was the best accompaniment to go with one more our Karnataka special breakfast dish akki rotti/banale rotti. Both tasted heavenly when paired together. As such we can pair this with any kind of roti, rotti, Paratha
You can also check my recent chutney recipe made using Indian borage/ajwain leaves/doddapatre leaves here – Indian borage/ajwain leaves/doddapatre chutney and there you can also find many many more other kinds of chutney recipes as well
There is absolutely no need to use water for grinding, and no lentil is used in this chutney recipe. So its a recipe of few ingredients, quick to make and yummy to relish !
Ingredients : measuring cup used – 250 ml
- Ripe mango – 1 big (1&3/4 cup)
- Grated fresh coconut – 1 cup (adjust)
- Green chili – 6 to 8 or depending on the sweet & sourness of the mango (refer above)
- Tamarind juice – 1 tbsp
- Salt – to taste
For tempering :
- Ghee – 2 tsp
- Mustard seeds – 1 tsp
- Fenugreek seeds powder – 1/2 to 3/4 tsp
- curry leaves – 2 strings
PROCEDURE :
- Gather coconut, chilies, tamarind juice and salt together in a mixie jar and grind once
- Then add the mango pieces and pulse the mixie for 3 to 4 times, transfer the ground chutney to a container
- Prepare the tempering using all the ingredients listed below the heading “for tempering” and pour it on the chutney
- Serve with any kind rotti, roti, chapati, dosay, idly or steaming hot rice, I have paired the chutney with akki rotti/banale akki rotti
