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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.
Prepare the Bhaja Moshla (Roasted Spice Powder).
Temper the Spices.
Cook the Mangoes.
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.
This bengali recipe takes 35 minutes to prepare and yields 8 servings. At 149.78 calories per serving with 0.67g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Simmer the Chutney.
Finish and Serve.
Replace white sugar with an equal amount of jaggery (gur) for a more earthy, traditional flavor and a darker color.
Add a tablespoon of golden raisins or chopped dates (khajur) along with the sugar for extra texture and sweetness.
For a bit more heat, add a pinch of red chilli powder along with the turmeric powder.
Raw green mangoes are an excellent source of Vitamin C, an antioxidant that helps boost the immune system and promotes healthy skin.
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.
Raw mangoes have a high water content and can help prevent dehydration and loss of electrolytes, especially during hot weather.
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.
One serving of Aamer Chutney (approximately 1/4 cup or 88g) contains around 145-155 calories, primarily from the sugar and mangoes.
Yes, absolutely! Using jaggery is a traditional variation that imparts a lovely earthy sweetness and a darker, richer color to the chutney. Use an equal amount of grated or powdered jaggery.
Once the chutney has cooled completely, transfer it to a clean, dry, airtight glass jar. It can be stored in the refrigerator for up to 3 weeks.
If the chutney is too thin after cooling, you can return it to the pan and simmer it on low heat for another 5-7 minutes to reduce the liquid further. Remember it always thickens as it cools.
Use firm, sour, raw green mangoes for the best results. Varieties like 'Totapuri' or any local unripe mango work well. Avoid mangoes that have started to ripen as they will be too sweet and soft.
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