green mango chutney /bengali style kancha aamer chutney

This is a very traditional way to prepare the green mango chutney in our home and is way different from the store bought conserves and preserves. This green mango chutney is always made with fresh unripe mangoes , spices are freshly roasted and grind leaving a tangy and spicy flavour behind and is usually serves towards the end of a Bengali meal.

The earth blooms into various shades of colors and hues on the onset of spring and the yellowish white blossoms of mangoes adorning the lusty boughs soon matured into green mangoes. These green mangoes has a very piquant taste, and when you eat them raw with just black salt and red chilies it tickles your senses and you craves for more. The green mango besides having a very amusing taste is loaded with vitamins and phytochemicals, rich in iron and calcium, good for skin and nature’s true gift.

In this recipe of green mango chutney, sugar is being substituted with jaggery / molasses which enhances its health quotient. Roasted panch phoron / Bengali five spices lends a nice flavour to the chutney, which is sweet and sour (not too tart) at the same time.

 

green mango chutney

tangy and sweet green mango chutney

 

 

Ingredients:

Unripe mangoes: 2
Jaggery / molasses (crushed): 2-3 tbsp according to taste
A pinch of salt
Bengali five spices (roasted) / panch phoron : 1 tsp
Dry red chillies : 2
Black mustard seeds : 1/2 tsp
Oil : 2 tsp

Method :

Wash the green mangoes and peel them. If it is slightly ripe then peeling is not necessary as the skins will have less bitter taste. Cut the mangoes lengthwise in strips or in chunks, anything you prefer. and de-seed it.

Heat two teaspoon of oil in a pan and temper it with dry red chillies and black mustard seeds. As the seeds starts spluttering, add the green mangoes pieces and saute for few minutes on low heat. Add the salt and jaggery / molasses , mix thoroughly till the jaggery dissolves completely. Add 2 cups of water and simmer on low heat for 5 minutes till done

Roast the panch phoron / Bengali five spices (an equal mix of radhuni / wild celery seeds (can be substitute with mustard seeds) , cumin seeds, fenugreek seeds, nigella / kalonji, fennel seeds) and crushed them coarsely in a mortar.

Sprinkle the roasted panch phoron over the chutney and serve hot or cold as preferred.

Sending this bowl of tangy and sweet green mango chutney to the event :

Flavours of Bengal hosted by Priya of mharorajasthan and Nayna

saffronstreaks

Dish name starts with G by Akhila’skitchen

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