Summer Cooler Recipe 4:
‘Knacha Aamer Chutney’ or raw mango chutney is an all time Bong favourite. A lunch or dinner accompanied with a fingerlickingly delicious chutney specially on Sundays is what we call a Bong signature meal. Our family is no exception to this. Whatever delicacies may I cook, a chutney/aumbol/tok and mishti doi must mark the end of our Bong meal. I am sure most of you love raw mango chutney too. So here I am with the recipe of raw mango chutney the Bong way…..
Like most chutney its very easy to make, will take roughly about 10 minutes to get ready.
The way I made it:
- 2 raw mangoes peeled and sliced lengthwise
- 7-8 tablespoons of sugar
- 1 pinch of salt
- A pinch of turmeric powder/haldi
- ½ tsp paanch phoron or five spices which include fenugreek seeds/methi, mustard seeds/sarson/rai, fennel seeds/saunf, wild celery seeds/radhuni, black cumin seeds/kaalojeere/kalonji
- 1 dry whole red chilli
- 1 tablespoon of mustard oil
Heat mustard oil in a wok and when smoky throw in the paanch phoron and dry red chilli. Now add the raw mango slices, a pinch of haldi and salt. Saute for a few minutes.
Add a cup of water and let the mangoes get cooked for some time.
Add sugar and give a stir. Let the water get reduced on high flame. When the consistency of the syrup becomes thick your chutney is ready.
Cool and serve.