Pudina Mavinakayi Chutney Recipe – Mint Mango Chutney
Embark on a culinary journey to the southern part of India with this delightful Pudina Mavinakayi Chutney, a vibrant and refreshing mint mango chutney hailing from Karnataka. This versatile side dish, bursting with flavors, perfectly complements your morning meals such as dosa, idli, or pesarattu. The harmonious blend of raw mango, fresh herbs, and spices creates a delectable accompaniment that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (grated) | 1 |
| Fresh Coconut | 1 cup |
| Coriander Leaves (Dhania) | 1/2 cup |
| Mint Leaves (Pudina) | 1/2 cup |
| Ginger | 1 inch |
| Green Chillies | 2 |
| Lemon Juice | 1 tablespoon |
| Salt | To taste |
| White Urad Dal (Split) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chilli | 2 |
| Sunflower Oil | For tempering |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~70 |
| Protein | 2g |
| Fat | 5g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sodium | 40mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 15 minutes |
Instructions
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Prepare the Ingredients: Start by gathering all your ingredients—grate the raw mango, chop the fresh coconut, and rinse the coriander and mint leaves thoroughly.
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Blend the Chutney: In a mixer jar, combine the grated raw mango, fresh coconut, coriander leaves, mint leaves, ginger, green chillies, lemon juice, and salt. Add approximately 1/4 cup of water to help with blending. Process until you achieve a smooth and creamy paste, adjusting the water as necessary to reach your desired consistency.
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Temper the Chutney: Heat a small tempering pan over medium heat and add sunflower oil. Once the oil is hot, toss in the mustard seeds, allowing them to splutter and pop, which should take about 30 seconds. Next, add the white urad dal and sauté until it turns a lovely golden brown, infusing the oil with a nutty aroma. Finally, add the dry red chillies and let them fry for an additional 10 seconds to release their flavor.
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Combine and Serve: Carefully pour the tempering mixture over the blended chutney, ensuring all the spices are evenly distributed. Stir gently to incorporate the flavors.
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Enjoy: Serve your freshly made Pudina Mavinakayi Chutney alongside dosa, idli, or pesarattu for a wholesome breakfast experience that showcases the vibrant tastes of Karnataka.
Indulge in this mint mango chutney as a side dish that brings not only a burst of flavor but also a refreshing twist to your meals. This simple yet exquisite chutney embodies the essence of Indian cuisine, inviting you to savor every bite.