Some snacks can only be enjoyed with mavinkayi(Raw Mango) chutney. Like biscoot(urad dal vada without hole) for example. Then there are some dishes which go to a whole new level when savored with mavinkayi chutney, like regular dosa, ottu shavige(rice noodles), dodna(steamed rice dosa, popular in coastal Karnataka region).
Couple of my trials at making mavinkayi chutney have failed in the past. I was not getting the ratio of raw mango pieces to coconut right. Either it was too sour, or the texture itself was too runny(not enough coconut?), and when the texture was right, one could hardly taste the sourness from the mango. What to dooo? Then my mom came to my rescue and told me this recipe. She said you cannot tell the difference between carrot chutney and mavinkayi chutney when done right, and she is absolutely right.
This recipe is very simple, just like any other chutney. Do try!
Carrot - 1 small
Ginger - a small 1/2 inch piece
Coconut - 1 palmful
Tamarind paste - 1/2 tsp(adjust according to taste)
Curry leaves - 4-5 leaves
Red chillies(Byadagi) - 2-3(adjust according to taste)
Hing - a generous pinch
Salt
Method
Grind everything together with water to chutney consistency.
Give tadka with coconut oil, mustard and urad dal.
Recipe Source - amma(Shrimathi Vasudeva)
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