This Kancha Aamer Chutney (Chatni) or Bengali Green Mango Chutney is probably the best summer special chutney to go with simple and light summer Bengali recipes. Plus, it has absolutely zero oil, and by that, I mean no oil or butter in any form whatsoever! And….takes barely 10 minutes to get this ready. Oh! Did I tell you it practically needs only 3 ingredients and a Pressure Cooker (or Instant Pot)?
The only respite a heat-stroked soul can have in Indian summer would be Mangoes. In every form, whether unripened or fully ripe fragrant Mango fruit. I have a special fondness for this fruit and I, practically look forward to that season just for this.
When it’s just the beginning of the Mango season, you get the varieties of Green Mango or Kancha Aam in the shades of emerald-green that are fragrant tart yet wonderfully beneficial. Such power-packed dose of Vitamin-C helps tackle the sultry Indian summers that literally drains us out.
So, coming back to this kancha aamer recipe here is the list for things you need for this Bengali raw Mango chutney or Kancha Aamer Mishti Chutney
How to make Kancha Aamer Chutney – Ingredients list
- Kancha Aam or Green Mangoes – unripened ones
- Cinnamon Sticks – optional
- Panchforon – Bengali Spice-mix – alternate would be Cumin Seeds
Make-ahead or Freezing Option
This kancha aamer chutney has an excellent shelf life. Since it is sweet and the fruit has been boiled, it stays well in an airtight container in your fridge for well over a month. Use a clean and dry spoon to take some chutney out and close the lid and place it back in the refrigerator.
Now, freezing this chutney would be an overkill. This recipe for Bengali mango chutney comes together in no time and can be refrigerated for a considerable long time, so there is no need for freezing.
How to plan Everyday Lunch Menu with traditional Bengali recipes?
Now, unlike its western counterparts, Indian specially Bengali everyday meals, often consists of a chatni (chutney) made out of seasonal fruits or vegetables. Also, these chutneys are tangy and sweet in taste which is enjoyed throughout the meal alongside various side-dishes.
A non-vegetarian meal would go above and beyond this with another meat/chicken/fish-based dish. So, the menu would include dishes like Dimer Dalna, Rui Macher Jhal, Bhapa Rui, Chicken Curry or Mangshor Jhol.
Essentially, this aam er chatni acts like a coolant that soothes the body in the unbearable hot days of Indian summer. The moment you savour a spoonful of this kancha aamer chutney, it instantly tones down the sharpness and heat of other dishes of that meal.
It is interesting to note that the word ‘Chaatni‘ inspires the term chutney. A word which was made popular by returning Britishers after having stayed in India. So, basically, it is a traditional way to preserve fruits by boiling them with or without spices in syrup.
Few more Kancha Aam or Green Mango recipe for you –
- Tok Dal/Kancha Aamer Dal or Green Mango Dal
- Mango Pickle Recipe with Green Chilies & Garlic
- Aam Jhol or Kacha Aamer Tok
This Kancha Aamer Chutney (Chatni) or Green Mango Chutney is probably the best summer special chutney to go with simple and light summer dishes. Plus, it has absolutely zero oil, and by that, I mean no oil or butter in any form whatsoever! And….takes barely 10 minutes to get this ready. Oh! Did I tell you it practically needs only 3 ingredients and a Pressure Cooker (or Instant Pot)?
- 2 Green Mangoes cut in small cubes
- 4 tbsp Sugar
- ¼ cup Water
- ½ tsp Panchforon or Cumin Seeds
- ¼ tsp Red Chili flakes if using Cumin Seeds in the recipe – optional
- 8-10 nos. Raisins
Dry roast the Panchforon on a skillet till it becomes aromatic and then allow it to cool before grinding it in a mortal-pestle.
If Panchforn isnt available or dont wish to use it, then dry roast the Cumin Seeds Red Chili flakes till the cumin seeds turn brown. Allow it to cool down before grinding. You may omit Red Chili flakes if do not wish to have the heat.
Pressure cook the chopped Green Mangoes with water, a pinch of salt and sugar. You may also add a small piece of Cinnamon stick for flavour.
Open the lid once the pressure cooker has depressurized. If there is too much water, boil it down to the consistency of a preserve or jam.
Add the raisins and allow this to cool.
Once it has cooled down, sprinkle the spice powder on the top. Serve it chilled.