Bengali Mango Chutney/Aam er Chutney
Bengali Mango Chutney/Aam er Chutney

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bengali mango chutney/aam er chutney. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Bengali Mango Chutney/Aam er Chutney is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Bengali Mango Chutney/Aam er Chutney is something that I have loved my entire life. They are fine and they look wonderful.

Aam'er Tok (pronounced "tawk") is a recipe for the hot Bengal summers when the mangoes are not ripe yet, and the frequent nor'westers or afternoon storms. This is Bengali Aam Chutney recipe. It is special recipe for Summer.

To begin with this particular recipe, we must prepare a few components. You can cook bengali mango chutney/aam er chutney using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Bengali Mango Chutney/Aam er Chutney:
  1. Take 2 Mangoes Raw , cut unpeeled into cubes
  2. Prepare 1/2 Teaspoon Mustard Seeds Black
  3. Get Pinch Salt
  4. Take 1.5 Tablespoons Mustard Oil
  5. Prepare 1/2 Teaspoon Turmeric Powder
  6. Get 1 Red Chili Whole Dry
  7. Take 1/2 Cup Sugar
  8. Make ready 1 Cup Water
  9. Take 1 Teaspoon Jeera Cumin Roasted / Powder
  10. Get 1 Tablespoon Raisins (optional)

This is served at the end of a Both the dishes I have mentioned above, Kancha Aamer Chutney and Aamer Ambol are famous Bengali Chutneys prepared with. Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market. This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes.

Instructions to make Bengali Mango Chutney/Aam er Chutney:
  1. In a thick bottomed wok, heat the oil.
  2. Add in the mustard seeds, and the dry chilli. Let the mustard splutter.
  3. Lower the flame to medium, and add in the raw mango cubes.
  4. Add the salt and turmeric. Mix well, and sauté the pieces for 2-3 mins.
  5. Now pour in about 1/2 cup of water. Cover the wok. Let it simmer.
  6. Once the mango cubes are tender (say after 3-4 mins), then add in 1/4 cup of sugar.
  7. Add more water, and bring to a boil.
  8. Turn the heat to low. Taste the chutney, and add the rest of the sugar if required.
  9. Add in the raisins, if using.
  10. Once you have reached the desired sweetness and consistency, pour it out on a serving dish. PS: The consistency of the chutney should be thick.
  11. Sprinkle roasted cumin powder on top.
  12. Let the chutney cool, and then refrigerate for 1-2 hours. Serve cold.

It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it. Mango chutney recipe - A quick and easy raw mango chutney to serve with Indian breakfasts like idli, dosa, pesarattu, upma and This is a traditional chutney from andhra cuisine called kobbari mamidikaya pachadi. It is actually deep red in color and is made. In this Bengali Style mango chutney semi ripe mangoes are used so there is a sweet and tangy taste to the chutney. There is also ginger, so there is a fresh ginger flavor in the chutney.

So that’s going to wrap it up for this exceptional food bengali mango chutney/aam er chutney recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!