Mavinakai shunti chutney recipe
"Discover the recipe for Mavinakai shunti, also known as mango ginger chutney, with detailed step-by-step pictures. This chutney is incredibly easy to prepare and requires coconut, mango-ginger, tamarind, and green chili. It pairs exceptionally well with dosa, idli, or rice.Mango-ginger, a variety of ginger, boasts a potent raw mango flavor and a subtle hint of mango taste. This particular ginger variant is commonly found in the Karavali and Malnad regions."Mango ginger also known as Curcuma Amada has several health benefits. It is antibacterial, antifungal, anti-inflammatory and an antioxidant. Mango ginger is a good appetizer, anti-allergenic, analgesic and works as an immune cell in our body. Mango-ginger is also used in several home remedies.
Ingredients
- 1/2 cup grated coconut
- 1 finger length mango ginger or mavinakai shunti
- 1-2 green chilies
- 1 small marble sized tamarind
- Salt as per your taste
Ingredients for tempering (Type 1)
- 1/4 tsp mustard seeds
- 2 tsp cooking oil
- A pinch of asafoetida
- 2 curry leaves
- 1 red chili broken (optional)
Ingredients (type 2)
- 1/2 cup grated coconut
- 1 finger length mango ginger or mavinakai shunti
- 1 small marble sized tamarind
- Salt as per your taste
Ingredient for Tempering (type 2)
- 1/4 tsp mustard seeds
- 2 tsp cooking oil
- A pinch of asafoetida
- 2 tsp urad dal
- 2 red chili
Instructions
- Wash the mango ginger and chop it into big chunks.
- Take grated coconut, mango ginger, green chilies, tamarind and salt in a mixie jar.
- Grind until smooth using required water.
- Transfer ground chutney into a container. Prepare tempering using oil, mustard seeds, curry leaves, asafoetida and red chili. Pour the tempering over the ground chutney. Give a quick mix and serve it with idli or dosa.
Instructions for making mavinakai-shunti chutney recipe (type 2):
- Wash the mango ginger and chop it into big chunks.
- Take grated coconut, mango ginger, tamarind and salt in a mixie jar.
- Grind until smooth using required water.
- Prepare tempering using oil, mustard seeds, urad dal, asafoetida and red chili. Add this tempering to the mixie jar, which has ground chutney. Coarse grind it and transfer it into a container. Serve it with idli or dosa.
Tried this recipe?Let us know how it was!