Kancha Aam Chutney…A typical Bengali meal is incomplete without a raw mango chutney during the summer months. The sweet and tangy flavor of this chutney is enjoyed by children and adult alike! Personally, I have a sweet memory of this chutney. During my childhood days, I used to dip any vegetables (that I didn’t like to eat) in this chutney, and voila, it tasted amazing! Here is a quick recipe for the chutney, hope you will like its fresh taste, specially during the hot summer months!
Kancha Aam Chutney
- Raw mangoes - cut into thin slices ( do not peel) - 2
- Sugar - 150 gm
- Paanch foron( mixture in equal proportion of whole fenugreek, fennel, black mustard, kalonji, radhuni or celery seed) - 1 tsp
- Salt - ¼ tsp
- Dry red chillies - 2
- Mustard oil - 1 tsp
- Water - ½ cup
- Lemon juice - 1 tsp (optional)
- Boil the raw mango in water for 3-4 minutes. Drain the water.
- Put oil in kadai. Once the oil heats up, add the Paanch foron and dry chillies.
- Add the mangoes and cook for a minute.
- Add sugar and cook in low flame until the sugar melts.
- Add salt.
- Add water depending upon the consistency desired.
- Slow cook for another 4-5 minutes.
- Once done, turn off flame and let it cool.
- Add lemon juice for a more tangy flavor.
- Chill it in refrigerator for 1-2 hours before you serve.
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