Kancha Aamer Chutney or Mango Chutney is sweet and tangy chutney which is made with seasons raw mangoes. In Bengali cuisine Chutney is an integral part during summer time. It is a stand-alone side meal which could act as a side dish as well as a dessert during the end of a meal. Even a hint of spice would add an extra zing to it. Like I prefer the flavour of roasted and powdered fennel seeds sprinkled over the final dish.
Raw mangoes are as much awaited as ripe mangoes. Aam dal, Aam pora shorbot, Aam Murraba are to name a few dishes that are made with raw mangoes.
You can also check my previous posts with Raw Mangoes: Aam Dal, A very light and soupy version called Aam Jhol and Aam ki Launji
**This post has been Re-edited, re-photographed and re-published
Ingredients:
1 Kancha Aam / Raw mango
1/2 cup Sugar
2 whole Red chilly
1/2 tsp Panch phoron
1/2 tsp Fennel Seeds /Saunf (dry roast and pound it in a mortar pestle to get a coarse powder)
1/4 tsp Mustard seeds
1/2 tsp Red chilly powder
Pinch of turmeric powder
Pinch of salt
1-2 cups of water
1 tbsp Mustard oil
Method:
Wash and peel the mango. Chop them in cubes and do not discard the pit. Heat oil in a pan and add mango pieces, sprinkle little salt and red chilly powder and fry till light brown. Now keep these fried pieces aside.
In the same pan add whole red chillies, fennel and mustard seeds, as the seeds starts spluttering, add fried mango pieces and saute till the mango chunks soften a bit. Add 2 cups of water and simmer on low flame. Cover and cook till the mangoes soften.
Add sugar and stir well till it gets dissolved. Cook till it thickens to your desired consistency. I personally like little thick consistency, taste and adjust the sweetness you prefer. Remove from heat and sprinkle saunf powder over the chutney and cover it for 5 minutes. Serve warm or cold.
Notes:
- Use jaggery instead of sugar as it will give a nice color. Moreover it is healthier and tastier alternative to sugar.
- Using Panch phoron bhaja moshla is another very popular version of Kanch Aamer chutney. So instead of Saunf powder you can dry roast Panch phoron and grind it to powder. Sprinkle this over chutney.
