Aamer Chutney, a lively condiment from Bengal, combines juicy green mangoes with plenty of sugar. Spices are then added to create a perfect mix of sweet and savory tastes. Enjoy this delicious condiment with your meals for an extra burst of flavor! Learn how to make perfect Bengali Aamer Chutney at home by reading further.
Ah, the sweet and sour tang of Kaacha Aamer Chutney! This signature summer delicacy is a must-have for any Bengali feast. Made from freshly harvested green mangoes, it's spiced with a delightful blend of herbs and spices that will tantalize your taste buds. Enjoy it with your favorite meal or as a snack - you won't regret it!
Jump to:
- Debjani's Note
- Chutney Vs. Ambol
- About the Recipe
- How to cook Aamer Chutney
- Frequently Asked Questions
- Related Recipes
- Pairing -Bengali Menu Suggestion
- Here's how I make Kancha Aamer Chutney at Debjanir Rannaghar!
- Recipe Card
- Substitution
- Serving Suggestion and Storage
- Mango Recipes from Debjanir Rannaghar!
- Have you tried the Mango Chutney recipe from Debjanir Rannaghar!
- Here's the Kancha Aamer Chutney Pin for your Pinterest Board!
Debjani's Note
Summer has arrived, and our family is overflowing with joy! Our two darlings, Pasta and Coffee, are especially delighted as they can now indulge in the sweet nectar of mangoes. Yes, you heard it right! We recently welcomed a new member to our family - a precious Golden Retriever puppy. She's been showered with love and affection ever since she joined us; so much so that even Pasta has become an adoring big sister to her. It turns out that both sisters have an unquenchable craving for mangoes! Who knew?
Pasta and Coffee, two unlikely friends, were united by their love of mango. While Coffee preferred the sweet taste of ripe fruits, Pasta was more adventurous and enjoyed both ripe and green mangoes. To complete her meal, Pasta would always request a side of Kancha Aamer Chutney or Aamer Ambol - something that only made their friendship even stronger. Now they are inseparable - just like the perfect combination of mangoes with chutney!
Last week, I cooked a big portion of Kancha Aamer Chutney with almost 2 kgs of green mango and Pasta fully utilizing the same. She even posed with a green mango when I was clicking the pictures.
Chutney Vs. Ambol
Ah, the sweet and tangy flavor of green mango! A favorite amongst Bengalis, it can be enjoyed in many forms. One such form is Kancha Aamer Chutney - a vegan delicacy that will tantalize your taste buds with its deliciousness. Not to be confused with its cousin, Aamer Ambol, this chutney is sure to become your go-to recipe for all occasions! Here's how you can make it at home.
About the Recipe
Kaacha Aamer Chutney is a signature summer delicacy, traditionally prepared with green mangoes and a punch of spices. It is a popular condiment in Bengali cuisine and has a unique flavor - a perfect balance of sweet and sour.
How to cook Aamer Chutney
The preparation of this chutney is quite simple but requires some patience and skill to get the desired flavor. To make this dish, the mangoes are peeled, cut into small pieces, and cooked until soft. Then, a blend of spices. The mixture is simmered for a few minutes until the spices are cooked through. The chutney is then ready to be served with hot steamed rice or chapati. The combination of crunchy mango pieces and the pungent spices makes this dish a much-craved summer delicacy.
Frequently Asked Questions
Chutney has been a beloved condiment in the Indian subcontinent for centuries. It is incredibly versatile and can be made to suit any palate, with a mixture of sour, sweet, and spicy flavors. You can also tailor Chutney to focus on one of these flavor profiles, depending on the dish it is meant to accompany. We serve chutney mostly with Indian dishes such as samosas, curries, and pakoras, as well as sandwiches and toast. Many people also enjoy it as a dip for chips, crackers, and vegetables. Chutney is one of the oldest condiments in the world and is an integral part of Indian cuisine. Whether you like it sweet, sour, or spicy, chutney is sure to add a delicious flavor to any dish.
Chutney is an important part of Bengali Cuisine. We usually serve at the end of the meal. However, I personally prefer to have it all through the meal, which adds an extra flavor to the food.
Related Recipes
Pairing -Bengali Menu Suggestion
Keep steamed rice along with the Mango chutney and below mentioned delicacies for a comforting Bengali lunch experience
- Shukto a Bengali delicacy | Bengali Mix-veg Shukto Recipe
- Bengali Veg Daal Recipe | Picnic Special Vegetable Daal | Shobji Diye Bhaja Moong Dal | Yellow Split Pea cooked with Veggies
- Jhuri Aloo Bhaja | Bengali Jhurjhure Aloo Bhaja Curry Pata, Badam Bhaja Diye Recipe
- Bengali Rui Macher Jhol Jhinge, Aloo diye
Here's how I make Kancha Aamer Chutney at Debjanir Rannaghar!
Recipe Card
Kancha Aamer Chutney
Aamer Chutney, a zesty delight from the land of Bengal, is made with succulent green mangoes and a generous helping of sugar. Spices are added to bring out the perfect balance of sweet and savory flavors. Enjoy this delectable condiment with your favorite dishes for an extra burst of flavor!
Ingredients
- 1 kg Green Mango/ Kancha Aam/ Kacchi Keiri
- 1 tablespoon Ginger paste
- 25 g Raisin handful
Tempering
- 1 teaspoon Panch Phoron/ Bengali Five Spices
- 3 Dry Red Chili
Flavorings:
- 250 g Sugar
- 1 teaspoon Salt
- 1.2 teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Bengali Bhaja Masala
- 2 tablespoon Mustard Oil
Instructions
- Wash and thoroughly dry the mangoes. Then, cut them into long strips.
- You can choose to include the seed if it's well-formed within the mango, or simply discard it. When making the chutney, I usually leave the mango skin on, but feel free to peel it off if you prefer.
- Next, marinate the mango strips with turmeric powder, salt, and red chili powder, letting them rest for 15 minutes.
- Afterward, drain any liquid the mangoes have released.
- Heat oil in a pan and add Panch Phoron and dry red chilies to temper it.
- Stir in the marinated mangoes and mix everything well.
- Now, add ginger paste.
- Cover the pan and cook on low heat for 5 minutes, stirring occasionally.
- Add raisins and sugar, and check the salt, adjusting if necessary.
- Mix thoroughly and cover the pan again.
- Continue cooking until the mangoes are tender and soft.
- The sugar and moisture from the mangoes will naturally create a flavorful sauce.
- Finally, turn off the heat, stir in the roasted Bengali Bhaja masala, and mix completely.
- Bengali Aamer Chutney is ready. However serve it in room temparature or chilled. Never serve hot chutney.
Notes
Substitution
- Instead of sugar, you can also use jaggery. Adjust the sweetness to your liking, considering how sweet or tart your mangoes are.
- If you peel the mangoes before cooking, reduce the cooking time by 5-7 minutes. I personally like to keep the skin on to extend the cooking time and add more flavor to the chutney.
Serving Suggestion and Storage
- Serve your Aamer Chutney at room temperature or chilled with your favorite Bengali meal. It can be stored in the refrigerator for about 7 days.
Nutrition
Mango Recipes from Debjanir Rannaghar!
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Aam Kasundi (also known as Bengali Style Mustard and Mango Sauce)
- Mango Mint Date Lassi (also known as Mango Mint Date Smoothie)
- Kacha Aamer Ambol (Also known as Runny Bengali Mango Soup or Amer Tawk)
- Mango Salsa with a bong touch!
- Mango Mastani (Also known as Indian Mango icecream shake)
- Eggless Mango Mousse in Chocolate Cups (Also known as Mango mousse)
- Mango Jam (Also known as Mango condiment)
- Mango Jelly
- No Bake Mango Cheesecake with Paneer (Also known as eggless Mango Cheesecake)
Have you tried the Mango Chutney recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Kancha Aamer Chutney Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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