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Mavinakayi Chitranna (Raw Mango Rice)

Praneetha A Goutham
A vegan south Indian rice recipe made of raw mangoes, grated coconut, Indian spices, and cooked rice. Flavorful, delicious, and comforting lunch box and dinner recipe.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine Indian, Karnataka
Servings 4
Calories 438 kcal


Note: 1 cup = 250 ml

    To make the raw mango chutney

    • 2 medium size raw mangoes - i.e 2 cups chopped cubes with skin
    • 1 tsp fenugreek seeds
    • 1/4 tsp mustard seeds
    • 5 to 7 nos. green chilies - adjust as per taste
    • 2 small pieces jaggery - adjust depending on how sour the mangoes are
    • 1/2 cup grated coconut
    • 5 to 6 stalks cilantro (coriander)
    • 1 tsp tamarind - optional, only if mangoes are not sour enough
    • 1/2 tsp turmeric powder
    • 1/4 + 1/4 tsp asafoetida
    • 1/2 tsp salt - or as per taste
    • 3 tbsp oil - to saute the chutney, I used groundnut oil
    • 1/2 tsp mustard seeds - for tempering
    • 1 tsp chana dal
    • 1 tsp urad dal
    • 1 sprig curry leaves

    To make the raw mango rice

    • 1 tsp oil
    • 1/2 tsp mustard seeds - optional
    • 1 sprig curry leaves
    • 2 to 3 tbsp peanuts - with skin
    • 3 cups cooked rice - made from 3/4 cup raw sona masuri rice
    • 1/2 tsp salt - or as per taste


    To make the chutney

    • In a pan, dry roast separately 1 tsp fenugreek seeds on low heat until they turn brown, and 1/4 tsp mustard seeds until they start popping.
      Also roast 6 green chilies (optional step). Add these to the mixer jar along with 1/2 tsp turmeric powder, and 1/4 tsp asafoetida.
    • Blend everything to a powder without adding water.
    • To this, add 2 cups chopped raw mangoes, jaggery piece (s), cilantro, 1/2 cup grated coconut, 1 tsp tamarind (if required).
    • Blend everything well adding 2 to 3 tablespoon water. Use as little water as possible to get a thick chutney consistency.
    • In a pan, heat 2 tablespoons of oil, add in 1/2 tsp mustard seeds. Once they crackle, add in 1 tsp each chana dal, urad dal, 1 sprig of curry leaves, 1/4 tsp of asafoetida.
      Let the lentils turn golden brown.
    • Transfer the ground chutney, mix well and saute well.
    • After about 15 minutes, the water content in the chutney is removed and the chutney turns slightly dry and coarse.
      At this stage, the chutney is ready.

    To mix with rice

    • If you are cooking rice freshly, cook 3/4 cup raw sona masuri rice in 1.5 cups water for 3 whistles in a pressure cooker.
      Then cool it (3 cups cooked rice) well by spreading it on a plate.
    • Since I like roasting the peanuts separately for them to remain crunchy, I did not add them previously in the tempering while sauteing the chutney.
      To do this, heat 1 tsp oil in a wide pan, crackle 1/2 tsp mustard seeds (if using), 1 sprig of curry leaves, and 2 to 3 tbsp peanuts.
    • Add in the prepared chutney.
    • Add in the cooled rice, salt as required and mix well. Garnish with chopped cilantro


    1. If you use peanuts while sauteing the chutney, you can immediately add rice to the prepared chutney. There is no need to do a second tempering. 
    2. If mangoes are not sour enough, and you are not using tamarind, you can add lemon juice to the rice while mixing. 
    3. To make the red color mango rice, simply replace green chilies with Kashmiri or Byadagi dry red chilies. You will need about 6 to 8 of them, roast them before using. 
    4. Skip the peanuts if you are allergic. 


    Serving: 1cupCalories: 438kcalCarbohydrates: 56gProtein: 7gFat: 22gSaturated Fat: 16gSodium: 595mgPotassium: 347mgFiber: 6gSugar: 16gVitamin A: 1244IUVitamin C: 59mgCalcium: 47mgIron: 2mg
    Keyword Mavinakayi Chitranna, Raw Mango Rice
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