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fromthecornertable, from the corner table, recipe, raw mango chutney, kaacha aamer chaatni, chutney, chaatni
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Raw Mango Chutney | Aamer Chaatni
Prep Time
5 mins
Cook Time
35 mins
 
Raw green mangoes cooked with jaggery for a tangy chutney.
Course: Dessert, Side Dish
Cuisine: Bengali (Indian)
Keyword: bengali food, chaatni, chutney, green mango, indian food, raw mango
Servings: 4
Author: Rapti B
Ingredients
  • 200 grams Raw green mango cubed
  • 1 tablespoon Mustard oil
  • ½ teaspoon Mustard seeds
  • 1 Dried red chilli
  • ½ teaspoon Salt
  • 200 grams Jaggery
  • 1 tablespoon Ginger grated
  • ¼ teaspoon Turmeric powder
  • 1 cup Water
  • ¼ teaspoon Fenugreek seeks
  • ¼ teaspoon Fennel seeds
Instructions

  1. Scrub the mango, peel and cut into cubes. Retain the mango seed; that too can be added to the chaatni.

  2. Heat mustard oil in a wok or kadhai. Once the oil is hot, add mustard seeds and dried chilli.

  3. Let the seeds splutter. Then add the cubed mangoes to the hot oil and stir well, coating all the mango with oil.

  4. Cook for a few minutes letting the mango cubes take a golden hue.

  5. Add the salt. Stir and cook for 5 minutes till the mango pieces have started to soften.
  6. Pour in water and bring to a boil.

  7. Add ginger, turmeric powder, jaggery and mix well.

  8. Cover and cook on medium flame for around 8-10 minutes.

  9. Check the seasoning; to adjust the sweetness add granulated sugar, for the light heat, add red chilli powder.

  10. Remove from heat and set aside to cool.

  11. (Optional) In a small pan, roast the fenugreek and fennel seeds till fragrant. Cool and grind into a powder. Sprinkle the powder on the chaatni.

  12. Serve the chaatni cool or cold, at the end of the meal or before the dessert.

Recipe Notes
  • If you don’t have dried red chilli, stick to chilli powder for the light heat.
  • The sweetness of jaggery differs; I recommend you taste the jaggery before using it to gauge the amount needed to maintain the balance of sweet and sour.
  • If you want a syrupy chaatni, remove from flame after 5-6 minutes. If you prefer the more thick variety, cook further.