Mavinakai shunti chutney recipe | How to make mango ginger chutney | Kukku shoonti chutney

By Latha on December 15th, 2017

mavinakai-shunti chutney recipe

Mavinakai shunti or mango ginger chutney recipe explained with step by step pictures. This is a very very simple chutney recipe prepared using coconut, mango-ginger, tamarind and green chili. This chutney goes very well with dosa or idli or rice.

Mango-ginger is a type of ginger. It has strong raw mango flavor and a mild mango taste. This type of ginger is very common in Karavali and Malnad region. You can find one more lemon+chili+mango-ginger pickle on this website.

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.

Chutneys are very important in South Indian cuisine. Chutneys are served with varieties of dosas, idli, rava idli and rice bath recipes.

If you are looking for more chutney recipes then do check pudina coconut chutney, curry leaves chutney, Urad dal chutney, Cucumber peel chutney, doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.

Mavinakai-shunti chutney recipe

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.mango ginger for mavinakai shunti chutney or mango ginegr chutney
  2. Take grated coconut, mango ginger, green chilies, tamarind and salt in a mixie jar.coconut and mango ginger for mavinakai shunti chutney or mango ginegr chutney
  3. Grind until smooth using required water.ground mavinakai shunti chutney or mango ginegr chutney
  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.tempering mavinakai shunti chutney or mango ginegr chutney

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.

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