A yummy, sweet, spicy and tangy mango chutney that is a must have summer recipe in Bengali homes. This deliciousness is a great condiment to have with dal and rice and with parathas
Hello there! The recipe for this kancha aamer chatni or Bengali style raw mango chutney, is a quintessential summer food in a bong household. Now, in Bengali, chutney is pronounced as chatni, and aamer means “of mangoes.” Hence, I am sharing with you the recipe for aamer chatni. This condiment is something that both, my maternal and paternal grandmums, would make every mango season. And now, my mum makes it for us. Both generations make a lip smacking version and there is no guessing where this recipe then comes from then. The broader recipe is usually the same in most households, but each one has their own magic. Moreover, not only is this a quick and easy recipe, but it also requires just five main ingredients! Sounds amazing right?
However, as simple as the process is, the flavours in there are incredible. This aamer chatni is tangy, sweet and spicy. Do you already feel your taste buds tingling? While the tang comes, naturally from the raw mangoes, the sweetness is from the sugar and spice from the hint of red chili powder. This kancha aamer chatni, is what you will wait for every summer, once you make it. Chutneys form an integral part of the Indian cuisine. And we have so so many of them. Many, that are based on seasonal fruits and vegetables, have their own charm. Likewise, this raw mango chutney, is made with unripe king of fruits that arrive in summer. While I have used the bigger ones, you could also make use of the smaller raw mangoes. The smaller ones are in fact, more tart. So, you could use either.
Easy recipe
Like I said, this is a super easy recipe and a quick one too. Including the prep and cooking time, I was able to make this in under 30 minutes. And how much better can it get, when even the ingredients list is a small one. With just five ingredients, you will be able to cook up a delicious condiment. Additionally, some recipes also suggest adding grated, fresh ginger while sautéing the mangoes. I, however, haven’t added it. But, ginger does add more flavour. So, if you want to give it a try, you may.
Furthermore, in my recipe I have used half cup sugar to sugar to sweeten the chutney. Since, I like it slightly more tangy than sweet, this works for me. So, please feel to tweak the quantity as per your taste.
Also, you can make a big batch of this kancha aamer chatni and refrigerate it up to a week. In fact, this tastes even better the next day. For the stale chutny, my grans would tell me “chatni moje jaabe,” meaning, the flavors will intensify.
You may also like,
Tomato khejur chatni (Bengali tomato chutney)
Toker dal (Bengali raw mango dal)
Spiced cranberry apple chutney
How to have the aamer chatni
I like having this chutney at the end of my meal. Personally, I love the after taste. However, a lot of people I know, also relish this with some rice and parathas – stuffed and plain– too. This makes an amazing dip too. Try it with some crisps or nachos and tell me whether you enjoy it or not. In fact, quite a few bongs like dipping their papadums (papad) in this kancha aamer chatni (Bengali style raw mango chutney). And it does taste fabulous!
So, if you too want to give this yummy chutney a try, here follows the recipe. And if you happen to make my recipe, I’d love to know how you enjoyed it. You can share your chutney pictures with me over on Instagram. Alternately, you can also drop your feedback in the comments section below.
Eat hearty!
Kancha aamer chatni (Bengali style raw mango chutney)
Equipment
- Shallow cooking pot
Ingredients
- 1 big raw mango around 300g
- 1 tsp mustard seeds
- 2 dried red chilis
- 1 tbsp mustard oil
- 2 cups water
- ½ cup sugar or jaggery
- ½ tsp turmeric powder
- ½ tsp salt
- ½ tsp red chili powder optional
Instructions
- Wash the mango well and cut them into 1 inch thick long strips. Apply the salt, turmeric and chili powder to them
- Heat a pan with the mustard oil and let it smoke. Lower the flame and add the mustard seeds and dried chilis
- Once the seeds pop, add the mangoes and sautee´ for 3-4 minutes
- Add the water, cover and cook until the mangoes are completely soft and cooked
- Add the sugar, stir it in well and cook until the sugar dissolves and remove from flame. Check if you need to add more sugar before switching off the flame
- Serve the aamer chatni or Bengali style raw mango chutney at room temperature or chilled. Enjoy!
Notes
- You can use neutral smelling, regular cooking oil instead of the mustard oil
- You can also adjust the quantity of water you want to add, as per the consistency of the chatni you wish
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
