Not that you have to live in Putney and cut knee to make some chutney out of some green mangoes. This mouth-watering ‘aamer chutney’ or ‘Mango chutney’ – a savoury side-kick making special appearances in Bengali dining can be made very easily as long as you can get hold of some green (unripe) mangoes from Indian shops (Bengali, Srilankan shops may also sell these). The speciality of this mango chutney is that ‘man….this goes’ with just so many Bengali food dishes.
Prepared ofcourse by a good amount of sliced green mangoes in gracious company of the leading Indian spices such as cinnamon, cardamom, cloves and a good amount of panch-phoron (five spice blend), some dry chillies, mustard oil, salt and sugar – this ‘aamer chutney’ boasts off of mercurial and whimsical taste displays once inside your mouth. One moment its sweet and the next bite its sour and the rich aroma of the spices infused in the thick gravy mixed with the slices of the green mango create a taste texture unparalleled to any other dish in the world.
Ingredients I Used:
2 small sized raw mango
2 dry red chillies
1 teaspoon paanch phoron (consists of fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed in equal parts)
1-inch long cinnamon sticks
1/2 kg sugar
salt to taste
1/2 tablespoon mustard oil
1 teaspoon ginger paste
1 teaspoon plain flour diluted in 1 tablespoon water
Lets Cook Now
Step one: Wash and clean mangoes. Remove the seed and cut them lengthwise.
Step two: Heat oil in a pan and add whole spices to tamper oil.
Step three: Add mango, turmeric, ginger paste and sauté for 1-2 minutes.
Step four: Add sugar and stir well.
Step five: Add water and bring it to boil. Cover and cook for 10-12 mins or until mango is cooked.
Step six: Once mango is cooked yet firm, add the flour paste, mix it well. This will make the chutney into a thick syrup-y consistency.