• 
• 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.

Serving Suggestion

• Serve Aamer Chutney at room temperature or after refrigerating it with your choice of Bengali meal.
• You can store this in the refrigerator for around 7 days.