bloomhealthDinner, decided.
Kancha aamer chutney
Kancha aamer chutney, from above
VegVeganWest Bengal

Kancha aamer chutney

Raw mango cooked sweet and sour with panch phoron. The cool end note of a Bengali summer lunch.

25 minTime
1 gProtein each
mildSpice
The chutney course3 chapters · 2 min read

Make it your way

Grandma's waySummer kancha aam, panch phoron and mustard oil.
The original
145kcal
1 gprotein
1 gfibre
25minutes

Kancha aamer chutney as Bengali homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

6 servings
Raw mango (green mango)2 medium, peeled and sliced
Sugar¾ cup
Mustard oil2 tsp
Panch phoron1 tsp
Dried red chilli1
Turmeric (ground turmeric)a pinch
Saltto taste
Water1¼ cups

Method

5 steps
  1. 1Heat mustard oil, add panch phoron and red chilli until they splutter.
  2. 2Add the mango slices, turmeric and salt and toss for a minute.
  3. 3Pour in water and cook until the mango is just soft.
  4. 4Add sugar and simmer until the syrup thickens slightly.
  5. 5Cool before serving.
Serve it like this

Spoon into a small bowl and serve at the end of the meal with a papad.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

More like this

BengalMore with mangoes

Make it a meal

What goes with Kancha aamer chutney: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Bhaja moong dal45 min
With a main Macher jhol40 min
On the side Shukto45 min
A little snack Aloo papad70 min
To drink Lebu cha6 min
Sign up to send it to your cook