Kancha aamer chatni (Bengali style raw mango chutney)
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
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