Aamer Chutney | Bengali Mango Chutney Recipe | Green Mango Chutney | Bengali Raw Mango Chutney Recipe

Kancha aam er chutney or the Bengali raw mango chutney recipe is every Bengali household favorite. It’s mostly made in the summers and served as an after-food condiment.

Summers are particularly hot in Kolkata and the aamer chutney or raw mango chutney is a special summer delicacy made with raw green mangoes. This chutney or as we call it ‘chatni’ is a bit sweet, a bit sour and has the perfect hint of light spices. It is served at the end of lunch. If you are having a full five-course Bengali lunch it will be served after the main course and before dessert.

Okay, are you wondering why I am writing about the Bengali Aamer Chutney recipe today? Because it is time for A to Z !

Welcome to another year of AtoZ Challenge on my blog. Last few years I have not been doing it from my food blog, but this year since I am in Kolkata with my mom, I thought why not do a Bengali food series for A to Z. Most of these recipes are my mom’s and I am hoping she will make an appearance too on the blog. She is very reluctant to come in front of the camera (though I find her browsing through FB and YouTube often).

So I hope you all have a great A to Z Challenge this April and follow my posts too for authentic Bengali Recipes.

Follow me on Twitter at Twinklingtina and on Instagram at Twinklingtinacooks and stay updated with my posts this entire month.

What is in a full Bengali Meal?

Have you ever been to Bengal and had a 5 course Bengali meal – you will be left delighted! A traditional Bengali meal can have 5-6 courses starting from bhajas to mishtis.

Chutney in Bengali meal is not a pickled chutney or a condiment to be had with certain foods. It actually is an item on its own. We offer chutney to Ma Durga during bhog as well. If you ever visited a Durga puja and had bhog you might have had khichuri, labra, chutney, papod and mishit. In most pujas, we offer tomato chutney, because its easily available round the year.

What is special about Aamer Chutney or Raw Mango Chutney?

West Bengal is a state of mangoes. We have that in abundance. Every other home (before the apartment culture engulfed the city) had a mango tree. Kancha aamer chutney is a summer classic and is widely made in almost all households during summer.

This same chutney recipe can be made more watery for consumption in summers – gives you that sweet and sour and tangy taste. Or it can be made into a mango jelly chutney by just reducing the quantity of water.

This is the perfect kind of kancha aam to be used for this recipe, not too small, nor to ripe. And that’s the mango tree in the background!

Bengali Raw Mango Chutney Recipe – How to make Kancha Aamer Chutney?

This chutney is made with raw green mangoes or what you call kairi in hindi. It is a fairly simple recipe that requires very less spices. The flavour comes from mango and a tempering of mustard seeds – or sarson.

We also use bhaja moshla powder which is whole spices dry roasted and powdered. Normally all Bengali households will have this masala prepared and ready in home to be used in various recipes. I’ll tell you how to make it.

How to make bhaja masala or dry roasted Bengali Masala

Take a tablespoon each of cumin seeds (whole jeera), coriander seeds (whole dhaniya), fennel seeds (saunf). Add a pinch of methi seeds, 2-3 bay leaves, 2-3 green cardamom (elaichi), 1 dried red chili. Dry roast them on a pan for less than a minute on low flame. Watch them turn a little golden. Any more than that, they can burn, so watch the flame and time. Cool it down and grind it in a mixer grinder. That’s it. Store it in a glass jar.

Bengali Raw Mango Chutney Recipe

tinabasu1611 Kancha aam er chutney or the Bengali raw mango chutney recipe is every Bengali household favorite. It’s mostly made in the summers and served as an after-food condiment.   Summers… All Recipes aamer chutney, bengali raw mango chutney, kancha aamer chutney, green mango chutney Bengali Print This

Serves: 4 Prep Time: 5 min Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Raw mango: 1, large - take out the seed
Sugar: ⅔ cup
Ginger, ground: ½ tbsp
Mustard oil: 1 tbsp
Water: 2 cups

Whole Spices

Dry Red Chili: 1-2
Mustard seeds, black: 1 tsp

Ground Spices

Salt: ½ tsp
Turmeric: ¼ tsp
Red Chili: ½ tsp
Bhaja Masala: 1 tbsp

Instructions

1. Wash and clean mango.  Discard seed. Chop mango lengthwise.
2. Sprinkle salt and red chili powder on chopped mangoes and coat well.
3. Heat oil in a kadhai and add whole spices for tempering.
4. Add the mango and sauté for 1-2 mins.
5. Add ginger, turmeric
6. Keep stirring from time to time.
7. Add water in the kadhai and bring it to boil.
8. Cover and cook for 10-12 mins or until mango is cooked.
9. Once the mango is cooked, add sugar and keep boiling. Mango should still be little firm.
10. Sprinkle bhaja masala on Aamer chutney
11. Turn off flame.
12. Let it cool down and serve at room temperature after meal.

Notes

Do not add sugar at the beginning, it will not let the mango cook. If you can't find or make bhaja masala you can use freshly ground fennel seeds If you have paanch phoron, you can use that too for tempering

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Aunthentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.