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Raw Mango Chutney

31 Jul

Mamidi kaya Pachadi.

Amer chutney is a raw mango chutney made in Bengali Cuisine. Raw mango is chopped and cooked in tempered oil along with jaggery. Oil can be tempered with just mustard seeds or panch phoran (mixture of cumin, fennel, mustard, nigella and fenugreek seeds). This sweet and sour mango chutney is usually served as a last course.
Makes: 1 Cup of Amer Chutney


Raw Mango 1 large
Jaggery (grated) 2 – 3 tbsps
Dried Red Chiles 1
Panch Phoran 1/2 tsp + a big pinch
Turmeric Powder a big pinch
Salt to taste
Mustard Oil 1 tsp

Method of preparation:

Roast a big pinch of panch phoran till aromatic and grind it into fine powder.
Wash, chop off hard ends, peel and cut the raw mango into half.
Remove seed and chop raw mango into small pieces.

Heat oil in a sauce pot, add 1/2 tsp of panch phoran and the dried red chile.
Once panch phoran starts spluttering, add raw mango pieces, jaggery, turmeric, quarter cup or more of water and salt.
Cook covered till mango pieces turn soft and mushy.
Mash a little if required and season with a pinch of salt if required.
Once cooled to room temperature, mix in roasted panch phoran powder.
Serve amer chutney as a last course to a meal.
Notes: Make sure mango is sour enough before cooking it.

Suggestions: If raw mango is too sour, add more jaggery to the pot. Vary the consistency of the chutney by adding water to the chutney while its cooking.
Variations: Some recipes call for the mango skin not to be removed while cooking. Sugar can be used in place of jaggery. Red chilli powder or flakes can be added as an extra spicing.
Other Names: Amer Chutney, Kacha Aam Chutney.