Wednesday, May 1, 2019



Since childhood, we have always associated the summer months with mangoes which are available in plenty. While we enjoy the ripe mangoes, we also use the raw/green mangoes, which we call Ambuli in my mother tongue Konkani, to make many dishes.

Elsewhere in this blog, you will find recipes for Thenga, Manga, Pattani Sundal; Green Mango Chutney; and Maavinkayi Chitranna.

Today's recipe is for a raw mango chutney/Ambuli Chutney  made in the South Canara District ( now called Dakshina Kannada District) of my home state of  Karnataka. Traditionally we use coconut oil for most of our cooking in these parts and therefore in this chutney too, the use of coconut oil is recommended.

This recipe has been adapted from South Canara Style Mavinakayi Chutney by Pavithra M. Adiga in the popular website Archana's Kitchen.

We enjoyed this chutney with dosas.

  • Raw Mangoes, 2
  • Byadgi Red Chillies, 5 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds,( Jeera), 1/4 tsp
  • Fenugreek (Methi) Seeds, 1/2 tsp
  • Asafoetida (Hing),  1/8 tsp
  • Coconut Oil, 1 tbsp
  • Salt, to taste


Wash the raw mangoes and chop them after discarding the central seed
Heat oil in a pan and on medium heat add the mustard seeds
When they splutter add the fenugreek seeds, cumin seeds, and asafoetida
and saute for half a minute
To this, add the Byadgi red chillies and saute for a minute till they become crisp
In a mixer jar, grind together the above roasted ingredients along with the chopped raw mangoes and salt to form a paste without adding any water 
The raw mango chutney is ready to be served

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