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.

What is the specialty of Bengali Chutney?

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.

Kancha Aamer Chutney recipe step by step with pictures

Name: Kancha Aamer Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Bengali
Ingredients: 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

Description

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

Scale

1kg Green Mango/ Kancha Aam/ Kacchi Keiri
1 Tbsp. Ginger paste
25g Raisin (handful)

Tempering

1 Tsp. Panch Phoron/ Bengali Five Spices
3 Dry Red Chili

Flavorings:

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

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Instructions

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.

Notes

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

Nutrition

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