Kancha Aamer Chutney | Bengali Green Mango Chutney
Kancha Aamer Chutney or Bengali Green Mango Chutney is a sweet and sour delicacy prepared using raw mangoes.
Yield: 10 people
Materials
- 500 gms Raw Mango
- 2½ cups Sugar
- 2 teaspoon Panch phoron (Bengali five spice)
- 1 no Dry Red Chilli
- ½ teaspoon Turmeric Powder
- Salt to taste
- 1½ tablespoon Mustard Oil
Instructions
- Wash and clean the mangoes and peel the green skin of mangoes.
- Discard the seed of the mango and cut the mangoes in elongated shape.
- Heat water in a vessel and boil the mango pieces for 5- 8 minutes.
- Later drain the water and allow them to cool.
- Meanwhile dry roast 1 teaspoon of panch phoron and later crush them using mortar and pestle. Keep it aside.
- Now heat oil in a pan and add panch phoron and dry red chilli into it.
- Once they start crackling, add the boiled and cooled mango pieces into the oil.
- Sauté mango pieces with little salt and turmeric powder and after few minutes add two cups of water.
- Later add sugar and keep on stirring until it dissolves.
- After sugar dissolves, allow it to boil for some more time to get thicker consistency.
- Now taste the sweetness and if it is tangy then add required sugar and little more water and follow the above steps.
- Once the chutney has the right consistency (not runny not thick), switch off the gas and sprinkle crushed panch phoron on top.
- Allow it to cool and later pour in a ceramic air tight container and keep in the refrigerator. It is now ready to serve.