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%Bengali Kancha Aamer Chutney Recipe Debjanir Rannaghar

Kancha Aamer Chutney

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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
  • 1/2 Tsp. Red Chili Powder
  • 1 Tsp. Bengali Bhaja Masala
  • 2 Tbsp. Mustard Oil


  1. Wash and pat dry the Mangos.
  2. Cut the mangos into long strips. I prefer to use the seed as well if developed within the mango. You can discard it.
  3. I do not discard the mango skin while making the chutney. This is optional. You can peel off the skin.
  4. Marinade mangoes with turmeric powder, salt, and red chili powder and leave those for 15 minutes.
  5. The mangoes will release moisture which you need to discard.
  6. Heat oil in a pan and temper the oil with Panch Phoron, and also dry red chilies.
  7. Add marinated mangoes and mix properly.
  8. Add Ginger paste as well.
  9. Cover the pan with a lid and cook for 5 minutes on low flame.
  10. Stir in between.
  11. Now add raisins and also Sugar.
  12. Adjust the salt if needed.
  13. Mix properly and cover the pan with the lid.
  14. Cook until mangoes are cooked and softened as well.
  15. The gravy will be prepared automatically with the sugar and moisture coming from the mangoes.
  16. Switch the flame off and add roasted Bengali Bhaja masala and mix properly.
  17. Serve Aamer Chutney at room temperature or after refrigerating it.
  18. 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
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