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.