The word “Neeru Mavinakayi” makes me nostalgic and my mouth water. I am sure that is the case with every Mangalorean. We grew up with very basic comfort food during monsoons. Which consists of kucchilakki (Red rice) ganji accompanied with ghee and this chutney, which is made by using coconut and dried red chillies.
Raw mango in brine is known as Neeru Mavinakayi. During its season we normally preserve raw, firm mangoes by putting it in brine solution. This way, the mangoes can be enjoyed throughout the year. We do make varieties of recipes and this chutney is one of them.
Brined mango – 1
Fresh Coconut – 1 cup
Dried red chillies – 3 to 4
Hing – ¼ tsp
Coconut oil – 1 tsp
Mustard – 1 tsp
Red chilli – 1
Curry leaves – 1 string
– Take out one mango from the brine, wash properly and peel outer skin and chop.
-Roast red chillies and hing in a drop of coconut oil.
– Grind chopped mango, roasted items and coconut into coarse paste by adding very minimal water.
-It usually doesn’t require salt, if needed you can check the taste and add accordingly.
-Add seasoning by heating oil, when mustard splutters add curry leaves and add this to the chutney.
-Enjoy either with white rice or like us with boiled rice (red rice) ganji and ghee.