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.
“Neeru Mavinakayi” is what we call Brined mango, which is basically a firm fully grown, matured but un-ripened mango which is preserved in salt water. We usually relish this in the rainy season or in the off season by preparing some of our traditional dishes.
For this we usually use wild mangoes, which are smaller in size and stays and tastes very good too for a long time.
Here in Bangalore, I don’t get wild variety and I usually pick a smaller sized mango, which is sour and locally it is used for pickle.
Now we will see how to proceed with this mango-
Raw, firm, well grown Mango – 3 kgs
Crystal Salt or table salt – 1 ½ to 2 cup
Drinking water – to immerse.
Glass Bottle – Big size
- Select well grown, firm mangoes.
- Wash, and keep it ready.
- Take glass bottle or porcelain bottle, fill all these mangoes, put salt and pour water until all the mangoes are immersed.
- Close the lid and keep this aside.
- Next day morning, check for the salt and if water is not salty in taste, add little more and adjust.
- Water should be salty and if it is done, keep this jar in a corner for a couple of months or until its outer skin becomes little lighter in colour.
- When it is ready, you can use this for any brined mango recipe. I ahve shared Neerumavinayi chutney as well as Gojju and you can select the hyperlink to see.