bengali kancha aamer chutney
Bengali special sweet and sour Raw mango chutney
Chutney /Dips, Pickles/Achar, Side Dish, Travel Food
Raw Mango / Kachcha Aam
Sugar / Chini
Salt / Namak
Turmeric Powder / Haldi Powder
Chili flakes /Kuti hui laal mirch
Mustard Oil / Sarso ka tel
Mustard Seeds / Rai *
Bay Leaves / Tej Patta
Dried Red Chilli, Whole
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.
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.