Kancha Aamer Chutney/Bengali style Raw Mango Chutney

Kancha Aamer Chutney (Bengali style Raw Mango Chutney) is a quintessential part of Bengali cuisine. This is one of those dishes I grew up eating. My mother used to cook this almost every day during the summer. As it’s a very popular recipe, the ingredients and cooking method may vary a little bit from home to home.

I’m sharing the recipe here which I’ve learned from my Mother. 🙂

Kancha Aamer Chutney/Bengali style Raw Mango Chutney

Ingredients

• Raw mangoes- 2
• Fennel seeds/ Mouri/ Saunf- 1/4 tsp
• Roasted fennel seeds powder- 1/2 tbsp (Dry fry the fennel seeds on a frying pan until fragrant. Grind them by using your mortar pestle.)
• Whole dry red chilli- 1 (broken into halves)
• Sugar-  6-7 tbsp
• Salt- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Water- 3/4 cup
• Vegetable oil- 1 tsp

Method

Peel and cut the mangoes into halves lengthwise, discard the seed. Then cut each half into two or four equal sized pieces lengthwise. Wash and keep aside.

Heat oil in a deep frying pan/kadai. 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 over medium heat. Add sugar when the mangoes are almost cooked. Mix well. Uncover and cook over low heat until you get a little thicker consistency than water. Keep stirring in between. Add roasted fennel seeds powder, mix gently and remove from the heat.

Let it be cooled. Serve as a side dish for lunch or dinner. The traditional way of serving Kancha Aamer Chutney is at the end of a full course Bengali meal. Usually, this dish is eaten on its own, or served with a few papad along with it.

Note:

Adjust the amount of sugar according to your taste.

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Kancha Aamer Chutney/Bengali style Raw Mango Chutney

Kancha Aamer Chutney (Bengali style Raw Mango Chutney) is a quintessential part of Bengali cuisine. A must-have traditional side dish to be served with every Bengali meal.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 5

Author Chandrima

Ingredients

• 2 Raw mangoes
• 1/4 tsp Fennel seeds/ Mouri/ Saunf
• 1/2 tbsp Roasted fennel seeds powder (Dry fry the fennel seeds on a frying pan until fragrant. Grind them by using your mortar pestle.)
• 1 Whole dry red chilli (broken into halves)
• 6-7 tbsp Sugar
• 1/2 tsp Salt
• 1/4 tsp Turmeric powder
• 3/4 cup Water
• 1 tsp Vegetable oil

Instructions

1. Peel and cut the mangoes into halves lengthwise, discard the seed. Then cut each half into two or four equal sized pieces lengthwise. Wash and keep aside.

2. Heat oil in a deep frying pan/kadai. 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 over medium heat.

3. Add sugar when the mangoes are almost cooked. Mix well. Uncover and cook over low heat until you get a little thicker consistency than water. Keep stirring in between.

4. Add roasted fennel seeds powder, mix gently and remove from the heat.

5. Let it be cooled. Serve as a side dish for lunch or dinner. The traditional way of serving Kancha Aamer Chutney is at the end of a full course Bengali meal. Usually, this dish is eaten on its own, or served with a few papad along with it.

Recipe Notes

Adjust the amount of sugar according to your taste.