Tender Mango Red Chatni (ಮಾವಿನಕಾಯಿ ಕೆಂಪು ಚಟ್ನಿ)

Ms. Bhavana Damle has sent the recipe for Tender Mango Red Chatni (ಮಾವಿನಕಾಯಿ ಕೆಂಪು ಚಟ್ನಿ). Enjoy the spicy and hot chatni.


  • 3 Medium size tender mangoes
  • 20 Byadagi red chillies
  • 1 cup Curry leaves
  • 1 teaspoon Methi
  • 1 teaspoon mustard
  • 2 teaspoons jaggery powder
  • 1 teaspoon salt
  • 1 table spoon oil, ½ teaspoon mustard, ¼ teaspoon turmeric powder, a pinch of hing powder, 2 springs curry leaves – for seasoning.


  • Peel off the mangoes, remove the seed and grate them.
  • Fry the chillies and cury leaves separately in a teaspoon of oil.
  • Roast the methi (till brown) and mustard separately on low flame.
  • Powder the chillies, methi and mustard.
  • Now put all the items in mixer bowl. Add jaggery powder, salt and grind it. Do not add water.
  • At last add the seasoning.

This chatni goes well with Jowar roti, Akki rotti, Ragi rotti, Dosa, Idli, Chapathi, Bread …….etc.

You can mix it with hot rice with a spoonful of ghee and satisfy your taste buds.

Fried chilly and curry leaves

Grated tender mango

Roasted and powdered methi-mustard, salt and jaggery powder

Tender mango Red chatni


7 responses to this post.

  1. Posted by Pooja Shankar on December 8, 2012 at 5:20 am

    Variation: You can add peanuts for seasoning and finally mix it with rice it becomes mango cittranna. Instead of red chillies if you put g.chillies and coriander leaves it becomes green in color. Red chillies becomes red in color. Whichever way you want.


    • Posted by bhavana on December 8, 2012 at 11:23 am

      Yes Pooja, but for chitranna I do not grind the grated mango. I just fry it in the seasoning and everything else is as you said.


  2. Posted by Kavita on December 9, 2012 at 9:20 pm

    Can u please tell me the shelf life of this chutney. Want to try this for my daughter as she loves pickles n chutneys….


    • Posted by Pooja Shankar on December 10, 2012 at 8:54 am

      I Cook once week since I am working. If you fry it well you can preserve it for a week. All I do is just mix it with freshly cooked rice for lunch box.


    • Posted by bhavana on December 11, 2012 at 5:30 am

      I preserve the chatni for a week even without frying, because no water is added while grinding.


  3. Posted by vidyavenu on December 9, 2012 at 9:51 pm

    Could send the recipe for mango chitraanna


  4. Thanks for recipe, I tried it today n it came out very well. Both me n my husband loved it. This chutney reminds me of my mom , she used to do mango chitranna .


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