Someone said, “Mango is the PR of God”. PR or not but it definitely is tasty and healthy. And for me the tastiest fruit. I have very vivid memories of childhood summer and wait for the aamer chutney and tak aamer dal before the sweet mangoes came. But I have now noticed that raw mangoes are available throughout the year. As I write this post the super expensive Alphonso Mangoes are arriving at the stores and reminds me that the mangoes that I really love – Langda and Him Sagar will not be available in Mumbai.
Anyways I made myself happy by making this yummy tangy sweet Bengali style aamer chutney.
So let us know how you like your Aamer Chutney? And if you like the recipe do share
Aamer Chutney/Bengali Style Raw Mango Chutney
Aamer Chutney or Bengali style raw mango chutney is sweet and sour chutney. The main ingredients are raw mango and sugar. We Bengalis have a sweet tooth and like our chutneys sweet.
- Main Ingredients
- Raw mangoes - 250 g
- Oil - 1 tbsp
- Sugar (to taste) - 150 g
- Mustard seeds - 1 tsp
- Dry red chilies - 1 whole
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Wash, peel and chop raw green mangoes. You may choose to not include the seeds, as sometimes when you cook with them they make the chutney sourer.
- Heat oil ( mustard oil if you like the authentic Bong taste) in Kadhai/Frying Pan
- Add Mustard seeds and red chilli (optional).
- Add chopped mangoes when the mustard seeds start to splutter.
- Add a pinch of turmeric powder and sauté the mangoes.
- Sauté till the mangoes soften a bit and take a nice yellow from turmeric.
- Add a little salt and water. Water should be enough to cook the mangoes and leave a thick consistency at the end.
- Cover and cook till mangoes are done. Check whether the mangoes have softened by pressing them with a spatula.
- Add sugar/honey/jaggery generously and mix well. We are Bongs and like your Chutney "Oh! So Sweet".
- Cook to reduce the water till you get a thick consistency and the mangoes are soft but not mashed up.
- Dry roast about paanch phoron/Bengali 5 Spices or cumin and saunf/fennel seeds till you get a nice aroma. Grind and sprinkle this powder on the chutney.
- Chutney is best served cold so refigerate and serve with rice or Luchi.