Summer Essential: Kancha Aamer Chutney or Bengali Mango Chutney
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 for ward to that season just for this. This Kancha Aamer Chutney is the best summer special chutney for rice-based Bengali meals.
When it’s just the beginning of the season, you get the varieties 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.
Now, unlike its western counterparts, Indian specially Bengali everyday meals, most often than not, consist of a chutney made out of seasonal fruits or vegetables. Also, these chutney are tangy and sweet in taste which are enjoyed throughout the meal alongside the various side-dishes.
Essentially, this aamer chatni acts like a coolant that soothes body in the unbearable hot days of Indian summer. The moment you savour a spoonful of this kaacha 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 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 spices in syrup.
Another amazing recipe with these sour Green Mangoes is Kancha Aamer Dal or Green Mango Dal.
So, coming back to this Aamer Chutney recipe, here is Bengali raw Mango chutney or Kancha Aamer Mishti Chutney
- 1 Green Mango
- 1/2 cup Sugar
- 1/4 tsp Black Mustard Seeds
- 1 tbsp Mustard Oil
- 1 Dried Red Chili
- 2 cups Water
- Salt To Taste
- 1/2 tsp Turmeric Powder
Peel the Green Mango and dice them in small pieces. Leave the seed intact.
Now, heat oil in a pan and temper it with dried Red Chili and Mustard Seeds
Now, add the diced Green Mango pieces along with the seed and turmeric powder. Stir it over low heat for a minute or so.
Now, add the water when the mango pieces start becoming soft.
Season with salt and add sugar.
Note: Adjust the amount of sugar as per the tanginess of the Green Mango.
Allow it to simmer till the mango pieces have turned soft completely and the water has reduced a bit thus, dissolving the sugar.
Turn off the heat and allow this to cool completely before serving. Best served chilled.