Indian food recipes: Kacha Aamer Chutney
By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also try: Indian food recipes: Doi Maach
Kacha Aamer Chutney
The seasonal staple mango defines a Bengali summer and the signature dish is a must in every Bengali household. The sweet, spicy and tangy kacha aamer chutney or raw mango chutney is generally served after the entire meal and just before the dessert. Indeed it is neither a condiment nor a sweet dish.
(Serving for 4)
Raw mango: 1 about 250 to 300 gms
Sugar: ⅔ cup
Dry red chilli: 2
Panch phoran: 1 tsp
Turmeric powder: ¼ tsp
Red chilli powder: 1 tsp
Ginger grated: ½ tsp
Bhaja masala: 1 tsp
Mustard oil: 1 tsp
Salt to taste
Water about 2 cups
Deseed the mango and chop lengthwise. Wash and pat them dry.
Add salt and chilli powder to the sliced mango and give a good mix.
Heat oil in a pan and add the panch foran and broken red chilli. Let it splutter. Next, add the sliced raw mango and saute for a couple of minutes.
To this add turmeric powder and ginger and saute for another minute. Add water to it and bring it to a boil. Lower the heat and cover and cook for about ten minutes.
Once the mango is tender add sugar and boil until the chutney reaches the desired consistency. Sprinkle the bhaja masala and take it off the flame.
Let it cool and serve.