bengali raw mango chutney
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1 from 2 votes

bengali kancha aamer chutney

Bengali special sweet and sour Raw mango chutney
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Chutney /Dips, Pickles/Achar, Side Dish, Travel Food

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.