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 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
Kancha Aamer Chutney (Bengali-style Raw Mango Chutney) is an essential part of Bengali cuisine and is a traditional side dish served towards the end of every Bengali meal.
Ingredients
- 2- Raw mangoes
- ¼ tsp- Fennel seeds/ Mouri/ Saunf
- ½ 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 (halved)
- 6-7 tbsp- Sugar
- ½ tsp- Salt
- ¼ tsp- Turmeric powder
- ¾ cup- Water
- 1 tsp- Vegetable oil
Instructions
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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.
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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.
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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.
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Add roasted fennel seeds powder, mix gently and remove from the heat.
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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.
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