Bengali cuisines are extraordinary because of their varieties, preparation, and magical flavours, which are unique. An authentic Bengali meal consists of a minimum of 5 variations. The preparation and taste of a typical Bengali style chutney is very different from the traditional Indian chutneys. This chutney in Bengali is called “Kancha Aam er chutney”, which means raw mango chutney consisting of a bitter-sweet taste with a few masalas to enhance the flavours. This recipe is a special summer recipe when raw mangoes are easily available. Bengali chutneys are not an accompaniment. It is usually had after the entire meal and just before the dessert.
Ingredients: (Serves 2-3 people)
- Large mangoes – 2 pieces
- Sugar -1/2 cup (can be added more or less according to how much bitter/sweet you desire)
- Ginger – 1/2 tbsp crushed
- Mustard oil – 1 tbsp
- Black mustard seeds – 1tsp
- Salt, to taste
- Turmeric powder – 1/4 tsp
- Red Chilli powder – 1/2 tsp
- Dry red chilli – 1-2 pieces
- Water – 2 cups (Can be added more or less if needed)
- Prepared masala -1 tsp (dry roasted and powdered cumin seeds, fennel seeds, coriander seeds and cardamom)
- Take the peel off, slice the mangoes into pieces, and marinate it with salt and red chilli powder.
- Next, heat the pan or wok with mustard oil. Once the oil heats up, add the mustard seeds and dry red chillis.
- Then add the mangoes and sauté them for a while, then add the ginger and turmeric powder. And mix them once again.
- Next, add the water for the mangoes to boil. Cover it with a lid and let it cook for approximately 10-15 minutes.
- After 10-15 minutes of cooking, take the lid off to check how well-cooked are the mangoes.
- If they are well-cooked, add the sugar and leave it to boil again according to your preferred consistency.
- Once the consistency is as per your desire, sprinkle the prepared masala and serve it on a dish. And it is ready to eat.
Tip: Do not add the sugar until the mangoes are well-cooked.