Preparation time: 10 min
Cooking time: 1 min
Serves: 2

Ingredients (type 1): (measuring cup used = 240ml)

1. 1/2 cup grated coconut
2. 1 finger length mango ginger or mavinakai shunti
3. 1 - 2 green chilies
4. 1 small marble sized tamarind
5. Salt as per your taste

Tempering (type 1):

1. 1/4 tsp mustard seeds
2. 2 tsp cooking oil
3. A pinch of asafoetida
4. 2 curry leaves
5. 1 red chili broken (optional)

Ingredients (type 2): (measuring cup used = 240ml)

1. 1/2 cup grated coconut
2. 1 finger length mango ginger or mavinakai shunti
3. 1 small marble sized tamarind
4. Salt as per your taste

Tempering (type 2):

1. 1/4 tsp mustard seeds
2. 2 tsp cooking oil
3. A pinch of asafoetida
4. 2 tsp urad dal
5. 2 red chili

Instructions for making mavinakai-shunti chutney recipe (type 1):

1. Wash the mango ginger and chop it into big chunks.
2. Take grated coconut, mango ginger, green chilies, tamarind and salt in a mixie jar.
3. Grind until smooth using required water.
4. 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):

1. Wash the mango ginger and chop it into big chunks.
2. Take grated coconut, mango ginger, tamarind and salt in a mixie jar.
3. Grind until smooth using required water.
4. 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.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.