Aamer Chutney
A classic Bengali sweet and sour chutney made with raw green mangoes. This delightful condiment, with its syrupy texture and hint of spice from panch phoron, is the perfect way to end a traditional Bengali meal.
For 8 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Bhaja Moshla (Roasted Spice Powder).
- b.Place a small, dry skillet over low heat. Add 1 tsp cumin seeds and 1 dry red chilli.
- c.Dry roast for 1-2 minutes, stirring constantly, until the spices are fragrant and slightly darker. Be careful not to burn them.
- d.Remove from heat and let them cool completely. Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
- 2
Step 2
- a.Temper the Spices.
- b.Heat 1 tbsp of mustard oil in a medium-sized saucepan or kadai over medium-high heat until it is fragrant and you see faint smoke.
- c.Reduce the heat to medium, then add 1 tsp of panch phoron and the 2 remaining dry red chillies (broken in half).
- d.Allow the spices to crackle for about 30 seconds until they release their aroma.
- 3
Step 3
- a.Cook the Mangoes.
- b.Carefully add the cubed raw mangoes to the pan. Stir to coat them in the tempered oil.
- c.Add 1/4 tsp turmeric powder and 1/2 tsp salt. Sauté for 2-3 minutes, stirring gently.
- 4
Step 4
- a.Simmer the Chutney.
- b.Pour in 1.5 cups of water and bring the mixture to a boil.
- c.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the mango pieces are tender and translucent but still hold their shape.
- d.Uncover the pan, add 1 cup of sugar, and stir gently until it dissolves completely.
- e.Increase the heat to medium and continue to cook, uncovered, for another 7-10 minutes. The liquid will thicken into a light syrup. Remember, it will thicken significantly more as it cools.
- 5
Step 5
- a.Finish and Serve.
- b.Turn off the heat. Sprinkle about 1/2 to 1 tsp of the prepared bhaja moshla over the chutney and give it a final gentle stir.
- c.Allow the chutney to cool to room temperature before serving. It is traditionally served at the end of a meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a good chutney is balancing sweet and sour. Adjust the sugar based on how tart your mangoes are.
- 2Do not overcook the mangoes. They should be soft enough to be easily cut with a spoon but not mushy.
- 3The chutney is ready when the syrup coats the back of a spoon. It will thicken considerably upon cooling.
- 4For an authentic flavor, do not substitute mustard oil with any other oil.
- 5Store the cooled chutney in a clean, airtight glass jar in the refrigerator for up to 3 weeks.
Adapt it for your goals.
Sweetener
Replace white sugar with an equal amount of jaggery (gur) for a more earthy, traditional flavor and a darker color.
Add insAdd-ins
Add a tablespoon of golden raisins or chopped dates (khajur) along with the sugar for extra texture and sweetness.
SpiceSpice
For a bit more heat, add a pinch of red chilli powder along with the turmeric powder.
Why this is on our healthy list.
Rich in Vitamin C
Raw green mangoes are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and promotes healthy skin.
Aids Digestion
Traditionally, chutney is served at the end of a meal to aid digestion. The spices used, like cumin and those in panch phoron, are known to have digestive properties.
Provides Hydration
Raw mangoes have a high water content and can help prevent dehydration and loss of electrolytes, especially during hot weather.
Frequently asked questions
Aamer Chutney is a condiment enjoyed in small quantities. While raw mangoes offer vitamins and minerals, the chutney is high in sugar, making it a treat rather than a health food. It should be consumed in moderation, especially by those monitoring their sugar intake.