I’ve grown up eating two types of Raw Mango Chutney back home. One is the lighter version Chutney, low on sugar and much thinner in consistency which my mother used to make almost every day during the summer. And the other one is this version which always made on special occasions at home. Be it birthdays, anniversaries or any celebration this chutney was a must to serve at the end of an elaborate Bengali meal. In our childhood days, we used to call it Biebarir Chutney (Wedding special chutney). 😀
Here Raw mangoes cut into thick wedges along with the peel and then cooked in a thick syrupy concoction. The chutney gets its flavour from the roasted paanchphoron, and the kick from red chilli breaks the sugary monotony. The raw mango pieces become tender during the cooking, lightly spice coated they taste out of the world when you squish them inside your mouth. A must make if you love raw mangoes and haven’t had this Chutney before.
Kancha Aamer Chutney/Bengali Raw Mango Chutney- Party style
This Raw Mango Chutney gets its flavour from the roasted paanchphoron, and the kick from red chilli breaks the sweet monotony.
- 2 Raw mangoes medium sized (300g approx.)
- ½ cup + 2 tbsp Sugar
- 1 tbsp Paanchphoron/Bengali five spices Dry fry the Paanchphoron on a frying pan until fragrant. Grind them to a coarse powder by using your mortar pestle.)
- ½ tsp Mouri/Fennel seeds
- 1 tsp Vegetable oil
- ¼ tsp Turmeric powder
- 1 Whole dry red chilli (broken into halves)
Cut the mangoes into halves lengthwise, discard the seed. Then cut each half into two thick pieces vertically. No need to peel the mangoes. You can discard the peel from the sides of the seeds and cut out the fleshy part of the seeds for the chutney and then discard the stone. Some people add the whole seed along with the peel into the chutney but I don’t like to remove the peel from the seed itself at the time of eating, so, I prepare it this way. While cutting the mango pieces keep them in a bowl of water, otherwise, they might turn darker in colour. Drain 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 a 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 medium thick syrupy consistency.
Next to add roasted paanchphoron 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 papads along with it.