This Bengali kamrangar chutney is a star (pun intended!) Bengali chutney recipe. Made from kamranga fruit (aka star fruit or carambola), it’s sweet with a hint of tang. If you want to explore vegetarian recipes from Bengali cuisine, this kamranga r chatni will give you a delicious start.
You’ll notice some similarities if you’ve ever tried a Bengali mango chutney (like the famous Kancha Aamer Chutney). Its natural tartness balances the sweetness and spices in a chutney recipe, giving you the perfect dish to end your meal with. Like most Bengali chutney recipes, this is 100% veggie-friendly, making it a perfect vegetarian recipe for chutney across Indian cuisine food.
Ingredients for kamrangar chutney
- Kamranga (Star Fruit): 2 medium-sized fruits (about 300-350 grams)
- Mustard Oil: 1 tablespoon
- Mustard Seeds: 1/4 teaspoon
- Dry Red Chilies: 1-2 (adjust to your spice tolerance)
- Turmeric Powder: ½ teaspoon
- Salt: ½ teaspoon (or to taste)
- Sugar: ½ cup
- Water: 1-1½ cups (for that perfect chutney consistency)
Kamranga chutney recipe instruction
- Step 1: Prep the Kamranga – After cutting them into star-shaped slices (see below), set them aside. No need to peel—the skin cooks down and adds flavor.
- Step 2: Heat Things Up – Grab a medium-sized pan or kadai and heat mustard oil over medium flame. Once it’s hot (you’ll see it shimmer), toss in the mustard seeds and dry red chilies. Let them sizzle for 10-15 seconds
- Step 3: Cook the Kamranga – Add the slices to the pan. Sprinkle in the turmeric powder and salt, then give everything a good stir. Sauté for 2-3 minutes until the fruit starts to soften slightly.
- Step 4: Simmer – Pour in 1 cup of water and add the sugar. Stir well to dissolve the sugar, then cover the pan. Let it simmer on low-medium heat for 10-12 minutes. Check occasionally— the Kamranga should be soft but not mushy, and the liquid should thicken into a syrupy consistency.
- Step 5: Adjust and Finish – Taste your chutney. Want it sweeter? Add a bit more sugar. Need more tang? A splash of lemon juice does the trick. If it’s too thick, add a little more water (up to ½ cup). Once you’re happy, turn off the heat.
- Step 6: Cool and Serve – Let the chutney cool to room temperature. Serve it up as a side dish
How do you cut kamranga? A quick guide
- Wash It: Rinse them under running water to get rid of any dirt.
- Trim the Edges: Slice off the thin, brownish edges along the ridges (the “points” of the star). You can use a paring knife for this.
- Cut into Slices: Lay the fruit on its side and slice it crosswise into ¼-inch thick pieces. You’ll get those gorgeous star shapes!
- Optional Seed Removal: The tiny seeds are edible, but if you’re not a fan, scoop them out with a small spoon.
- For this chutney, I like keeping the slices intact—they soften up beautifully while cooking and look stunning in the final dish.
Serving suggestions
In Bengali homes, a chutney like this is traditionally served at the end of a meal, just before dessert or mishti and doi. The sweet-tangy combo cleanses the palate after all the spicy and flavourful curries and rice.
A Bengali everyday meal often comprises of bhaat, a Bengali dal, a vegetarian dish of seasonal vegetables, and a fish or meat-based side dish (although not mandatory every day). Along with this goes a Bengali chutney made of seasonal veggies and fruits. This kamranga r chutney is best served chilled.
Leftovers can be stored in an airtight container in the fridge for up to 5-7 days. Like most chatni dishes, they taste even better the next day!
More Bengali chutney recipes
- Kancha Aamer Chatni/Chutney | Bengali Green Mango Chutney
- Bengali Tomato Chutney-Jelly Recipe
- Aam Jhol | Green Mango Curry Chutney
- Paka Kodbel Makha Recipe | Bengali Wood Apple Chutney
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
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This Bengali kamrangar chutney is a star (pun intended!) Bengali chutney recipe. Made from kamranga fruit (aka star fruit or carambola), it’s sweet with a hint of tang. If you want to explore vegetarian recipes from Bengali cuisine, this kamranga r chatni will give you a delicious start.
- 2 nos Kamranga or Star Fruit (about 300-350 grams)
- 1 tbsp Mustard Oil
- ¼ tsp Mustard Seeds
- 2 nos Dry Red Chilies adjust to your spice tolerance
- ½ tsp Turmeric Powder
- ½ tsp Salt or to taste
- ½ cup Sugar
- 1½ cups Water for that perfect chutney consistency
After cutting them into star-shaped slices (see above), set them aside. No need to peel—the skin cooks down and adds flavor.
Grab a medium-sized pan or kadai and heat mustard oil over medium flame. Once it’s hot (you’ll see it shimmer), toss in the mustard seeds and dry red chilies. Let them sizzle for 10-15 seconds
Add the slices to the pan. Sprinkle in the turmeric powder and salt, then give everything a good stir. Sauté for 2-3 minutes until the fruit starts to soften slightly.
Pour in 1 cup of water and add the sugar. Stir well to dissolve the sugar, then cover the pan. Let it simmer on low-medium heat for 10-12 minutes. Check occasionally—the kamranga should be soft but not mushy, and the liquid should thicken into a syrupy consistency.
Taste your chutney. Want it sweeter? Add a bit more sugar. Need more tang? A splash of lemon juice does the trick. If it’s too thick, add a little more water (up to ½ cup). Once you’re happy, turn off the heat.
Let the chutney cool to room temperature. Serve it up as a side dish
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