Now that Summer is here, both my girls are super happy as they have started eating Mango in different forms! Oh, have I told you about my 2nd girl; the newest addition to our family? We are now a proud parent of a beautiful Golden Retriever Puppy (girl) and Pasta is a proud big sister! We named her Coffee! Both Pasta and Coffee surprisingly love Mango and both of them are started having it. While Coffee eats only ripe Mango; Pasta eats both ripe and green Mango. She, in fact, loves Kancha Aamer Chutney or Aamer Ambol at the end of her meal. She already has requested me to make some more for her which I am going to make for sure!
Both the dishes I have mentioned above, Kancha Aamer Chutney and Aamer Ambol are famous Bengali Chutneys prepared with green Mango. I already have the recipe of Ambol on my blog, however, have not posted the recipe of Bengali Kancha Aamer Chutney before. Before going further with the recipe, I must mention, this is not only a vegetarian recipe but a vegan recipe as well.
Last week I cooked a big portion of Kancha Aamer Chutney with almost 2 kgs green mango and Pasta is fully utilizing the same. She even posed with a green mango when I was clicking the pictures.
Bengali Kancha Aamer Chutney!
Chutney is an age-old condiment from the Indian subcontinent. Chutney can be a mixture of sour, sweet and spicy and at times either of these. Chutneys are prepared with various fruits, or veggies and even with animal protein. Mango Chutney is one of the popular forms of Chutney and Bengali Green Mango Chutney is a well-balanced chutney. Bengali Mango Chutney is both sweet and sour and prepared with a punch of spices.
In Bengali Cuisine, Chutney is not served at the beginning. Chutney is mostly served at the end of a meal just before serving the dessert items. However, I prefer Chutney all through the meal! Needless to say, the choice is yours, whether to serve it at the end of the meal or you can enjoy it all through the meal like I do.
Here's how I make Kancha Aamer Chutney at Debjanir Rannaghar!Print
Bengali Aamer Chutney is a condiment prepared with green mangoes and sugar along with a few spices.
- Green Mango/ Kancha Aam/ Kacchi Keiri: 1 Kg
- Ginger paste: 1 Tsp.
- Raisin: 25g (handful)
- Panch Phoron/ Bengali Five Spices: 1 Tsp.
- Dry Red Chili: 3
- Sugar: 250g
- Salt: 1 Tsp.
- Turmeric Powder: 1.2 Tsp.
- Red Chili Powder: 1/2 Tsp.
- Bengali Bhaja Masala: 1 Tsp.
- Mustard Oil: 1 Tbsp.
- [url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2019/04/Kancha-Aamer-Chutney-Making-300x300.jpg"][/url]
- Wash and pat dry the Mangos.
- Cut the mangos into long strips. I prefer to use the seed as well if developed within the mango. You can discard it.
- I do not discard the mango skin while making the chutney. This is optional. You can peel off the skin.
- Marinade mangoes with turmeric powder, salt, and red chili powder and leave those for 15 minutes.
- The mangoes will release moisture which you need to discard.
- Heat oil in a pan and temper the oil with Panch Phoron, and also dry red chilies.
- Add marinated mangoes and mix properly.
- Add Ginger paste as well.
- Cover the pan with a lid and cook for 5 minutes on low flame.
- Stir in between.
- Now add raisins and also Sugar.
- Adjust the salt if needed.
- Mix properly and cover the pan with the lid.
- Cook until mangoes cooked and softened as well.
- The gravy will be prepared automatically with the sugar and the moisture coming from the mangoes.
- Switch the flame off and add roasted Bengali Bhaja masala and mix properly.
- Serve Aamer Chutney in room temperature or after refrigerating it.
- You can store this in the refrigerator for around 7 days.
Instead of Sugar, you can also use Gur aka jaggery.
Adjust the sugar as per taste as well as how sweet or sour are the mangoes.
If cooking the mangoes without skin reduce the cooking time by 5-7 minutes. I prefer to use the skin to increase the cooking time and also to make the chutney more flavorful.
- Category: Chutney
- Cuisine: Bengali
- Serving Size: 70g
- Calories: 211
- Sugar: 48.4g
- Sodium: 294mg
- Fat: 2.3g
- Saturated Fat: 0.3g
- Carbohydrates: 50.5g
- Fiber: 2.2g
- Protein: 1.1g
- Cholesterol: 0mg
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!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani. On Facebook, I can be contacted through Debjanir Rannaghar by Debjani Chatterjee Alam page and you can use @foodofdebjani over Instagram/ Facebook/ Twitter to connect me!