Tuesday, 10 May 2016

#Summer Cooler Recipe 4 ~ Kancha Aamer Chutney/Kacche Aam ki Chutney (Raw Mango Chutney)

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


Step 1:

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.

Step 2:

Add a cup of water and let the mangoes get cooked for some time.

Step 3:

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.

Step 4:

Cool and serve.

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