Chutney is a side-dish used in Indian cuisine, and is mostly treated as a dip. This saucy condiment can be prepared in a wide variety of flavours, and enhances the flavour of any dish. Aamer Chutney is an immensely popular recipe originating from the state of West Bengal. Literally translated into Mango Chutney, this beauty consists of pickled raw mangoes (kaccha aam) blended in the authentic spice mixture panch phoran. Panch phoran is a traditional East-Indian five-spice mixture, containing cumin (jeera), fennel (saunf), wild celery seeds (radhuni), fenugreek seeds (methi), and nigella (kalonji) seeds. The wild celery seeds used here are difficult to obtain outside of Bengal. So, mustard (sarson) seeds can be used as its substitute. All these spices are added in equal quantities to them mixture. I have made it a point to use raw mangoes in this recipe, as they give a nice tangy flavour to the chutney. These mango pieces should be cooked thoroughly to get tender, juicy bites. Sugar (cheeni) has been used here as the sweetening agent, but jiggery (gud) can also be used instead. When it comes to making good chutney, consistency is the most important factor. It should have a thick consistency, with the excess water reduced by cooking. Aamer Chutney can be served with parathas or rotis. It can also be served alongside starters as the delicious dip.
How to make Aamer Chutney
|Raw Mango (kachcha aam) into pieces||2 medium|
|Mustard Seed (sarso ke dane)||½ tea spoon|
|Whole Dry Red Chillies (lal mirch)||1|
|Five spices (panch phoran )||½ tea spoon|
|Turmeric powder (haldi)||¼ tea spoon|
|Sugar (chini)||¾ Cup|
|Salt (namak)||½ tea spoon|
|Oil||1 tea spoon|
- 1. Dry roast the Five spices (panch phoran) and ground them in a powder.
- 2. Wash and roughly peel the raw mangoes. Cut them up into small pieces.
- 3. Heat little oil in a frying Pan. Add mustard seeds and dry red chilli.
- 4. As soon as the mustard seeds start sputtering, add the chopped mangoes.
- 5. Add turmeric powder and sauté mangoes and cook it for sometimes till the mango becomes soft.
- 6. Add salt and little water to cook the mangoes.
- 7. Once mangoes are completely cooked, add sugar
- 8. Cook and reduce the water till you get a thick consistency.
- 9. Finally, sprinkle about 1/2 tea spoon roasted pach phoran powder on the chaatni.
- 10. Put the flame off and let it cool completely before serving.