Bengali kancha Aamer Chutney-special sweet and sour raw mango chutney

Bengali Kancha Amer Chutney- We all have already made variety of mango pickle till now and as the Monsoon is about to come in all States .Still raw mangoes are available in the market so I thought to try this popular Bengali Amer chutney which is a must have in each and every Bengali house hold.In North India we serve chutney along with the main course but Bengalis usually serve sweet chutnies at the end of the meal and prefer to eat with hands only.

This Kancha aamer chutney is slightly different then U.P style Aam ki Launji and Gujarati Aam ka chunda. In Amer chutni panch phoron is the special ingredient which gives a nice flavor to the chutney .I have used sugar but you can also use jaggary in it. Some people like to use peeled raw mangoes but some prefer to use it along with the peel , you can choose the way you like it , it will taste great both ways.

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2.25 from 4 votes

bengali kancha aamer chutney

Bengali special sweet and sour Raw mango chutney

Prep Time10

Cook Time10

Total Time20

Course: Chutney /Dips, Pickles/Achar, Side Dish, Travel Food

Cuisine: Bengali Cuisine

Keyword: aam, Bengali, mango chutney, raw mango chutney

Author: Anjana Chaturvedi

Ingredients

475 gms Raw Mango / Kachcha Aam
1 cup Sugar / Chini
To taste Salt / Namak
1/3 tsp Turmeric Powder / Haldi Powder
1.5 tsp Chili flakes /Kuti hui laal mirch optional
1 tsp Panch phoron* powdered

Tempering/ tadka

2 tbsp Mustard Oil / Sarso ka tel
3/4 tsp Mustard Seeds / Rai *
2 Bay Leaves / Tej Patta
2 Dried Red Chilli, Whole

Instructions

Wash and peel the raw mango (you can use them with out peeling too)
Slice into stripes or make big or medium size cubes as per your choice.
Heat oil in a heavy bottom pan and let it coome to smoking point.
Switch off the flame and let it cool down a bit.
Switch on the heat and add mustard seeds in the oil and as soon as it start crackling add asafoetida,bay leaves and whole red chilies and stir.
Now add turmric ,sliced raw mangoes and salt and saute for a minute.
Add 1 cup of water ,cover the pan and let it cook till mango become soft but not mushy.
Now add sugar and simmer till it thicken slightly.(you can adjust the thickness as par your choice)
Add the ground panch phoron masala and mix.
Store in a sterilized glass jar when it cool down completely.
Serving suggestions - serve with any snack or as an acccompaniment with main course meal, goes well with rice and roti both.

Notes

Panch Phoron- use equal amount of cumin/ jeera, fenugreek/ methidana, Nigella seeds/ kalongi, fennel seeds /saunf, radhuni or rai dry roast them in a pan and grind to make a powder.