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!
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 the 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!
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.
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.
Bengali Kancha Aamer Chutney!
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.
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 make 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 tailored 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.
Pairing -Bengali Menu Suggestion
Keep steamed rice along with the Mango chutney and below mentioned delicacies for a comforting Bengali lunch experience
Here's how I make Kancha Aamer Chutney at Debjanir Rannaghar!Print
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!
- 1kg Green Mango/ Kancha Aam/ Kacchi Keiri
- 1 Tbsp. Ginger paste
- 25g Raisin (handful)
- 1 Tsp. Panch Phoron/ Bengali Five Spices
- 3 Dry Red Chili
- 250g Sugar
- 1 Tsp. Salt
- 1.2 Tsp. Turmeric Powder
- ½ Tsp. Red Chili Powder
- 1 Tsp. Bengali Bhaja Masala
- 2 Tbsp. Mustard Oil
- 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 are cooked and softened as well.
- The gravy will be prepared automatically with the sugar and moisture coming from the mangoes.
- Switch the flame off and add roasted Bengali Bhaja masala and mix properly.
- Serve Aamer Chutney at 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Chutney
- Method: Cooking
- 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
Keywords: Kacha aamer Chutney, Bengali mango chutney, debjanir rannaghar, tok misti aamer chutney recipe
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 at 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 with me!