‘Kancha Aam er Chutney (Bengali style Raw Mango Chutney)’ is a quintessential part of Bengali cuisine. This is one of those dish what I grew up eating. I remember Ma used to cook this almost everyday during the summer. As it’s a very popular recipe, the ingredients and method varies little bit from home to home.
I’m sharing the recipe what I have learnt from my Mother. 🙂
Kancha Aam er Chutney/Bengali style Raw Mango Chutney
- Raw green mangoes- 2
- Fennel seeds/ Mouri/ Saunf- 1/4 tsp
- Roasted fennel seeds powder- 1 tbsp (dry fry the seeds on a frying pan until fragrant. Grind the seeds to a fine powder using mixer)
- Whole dry red chilli- 1
- Sugar- 3/4 cup
- Salt- 1/2 tsp
- Turmeric powder- 1/4 tsp
- Water- 1/2 cup
- Vegetable oil- 1 tsp
Cut mangoes into halves lengthwise. Discard the seed. Then cut each half into two or four equal sized pieces lengthwise (no need to peel the skin). Wash and keep aside.
Heat oil in a deep frying pan. Temper with fennel seeds and dry red chilli. Add mango pieces, mix and stir for few seconds. Now add turmeric powder, salt and water. Cover and cook on medium flame. Add sugar when the mangoes are almost cooked. Mix well. Cook on low flame, uncovered, until you get little thicker consistency than water. Keep stirring in between. Add roasted fennel seeds powder. Mix gently and remove from heat.
Let it be cooled. Serve as a side dish on lunch or dinner. The traditional way of serving ‘ Kancha Aam er Chutney’ is at the end of a full course Bengali meal. Normally this dish is eaten alone, or served with aloo/potato papad.
Adjust the amount of sugar according to your taste.