Aamer Chutney
This Bengali-style mango chutney balances sweet, tangy, and lightly spiced flavors in one glossy bowl. Made with raw mango, sugar, and a simple tempering, it is a lovely little side for rice meals and festive spreads.
For 8 servings
- prep
Prepare the mango.
Peel the raw mango and cut the flesh into thick strips or bite-size pieces, keeping them fairly even so they cook at the same rate.
- temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add panch phoron and let it sizzle for a few seconds.3.Add the dried red chili and stir until fragrant.TIPKeep the heat moderate so the spices bloom without burning. - simmer · ~10 min
Cook the mango with the spices.
1.Add the mango pieces to the pan and mix well with the tempering.2.Add turmeric powder, salt, and water.3.Cover and cook until the mango softens but still holds its shape. - simmer · ~8 min
Add sugar and finish the chutney.
Stir in the sugar and cook uncovered until it melts and the liquid turns glossy and lightly syrupy. The chutney will thicken a little more as it cools.
- rest · ~10 min
Cool the chutney.
Take the pan off the heat and let the chutney cool to room temperature before serving.
- serve
Serve the Aamer Chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the raw mango into evenly thick strips so some pieces stay intact instead of turning mushy.
- 2Bloom the panch phoron only until it crackles; if it darkens too much, the chutney can taste bitter.
- 3Add sugar only after the mango has softened, or the fruit can firm up and take longer to cook.
- 4Stop cooking when the syrup lightly coats the spoon; it will thicken further as the chutney cools.
- 5If your mango is very sour, add an extra spoon of sugar at the end rather than reducing the water early.
- 6Cool completely before storing, then refrigerate in a clean dry jar to keep the chutney glossy and fresh.
Adapt it for your goals.
Jaggery
Replace sugar with jaggery for a deeper, more caramel-like sweetness that pairs beautifully with tart raw mango.
khajur kishmishKhajur-kishmish
Add chopped dates or raisins near the end for a festive Bengali-style chutney with extra sweetness and texture.
spicierSpicier
Use 2 dried red chilies or add a pinch of red chili powder if you want more heat against the sweet syrup.
less sweetLess-sweet
Reduce the sugar slightly for a sharper, more tangy chutney that works especially well with simple rice meals.
Why this is on our healthy list.
Raw Mango Goodness
Raw mango brings a tart fruit element with natural plant compounds and makes the chutney more than just a sweet condiment.
Lightly Oiled Preparation
The recipe uses only a small amount of oil, so the tempering adds aroma without making the chutney heavy.
Digestive Spice Tempering
Panch phoron and dried red chili add bold flavor from whole spices, which is a traditional way to build taste in a small quantity.
Frequently asked questions
The mango should be soft but not falling apart, and the liquid should look glossy and lightly syrupy rather than watery.
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