Kamrangar Chutney | কামরাঙ্গার চাটনি
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.
Servings 6 people
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 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
Instructions
- After cutting them into star-shaped slices (see above), set them aside. No need to peel—the skin cooks down and adds flavor.2 nos Kamranga or Star Fruit
- 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 seconds1 tbsp Mustard Oil, ¼ tsp Mustard Seeds, 2 nos Dry Red Chilies
- 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.½ tsp Turmeric Powder, ½ tsp Salt
- 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.½ cup Sugar, 1½ cups Water
- 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