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17 October, 2018

Mango Chutney: Aamer chutney

Comments : 2 Posted in : Recipes on by : Ratna

Chutneys have secured a place of their own now . It is a widely used condiment here in the western world. Ready made chutneys are available for easy consumption. Patak’s is a brand almost synonymous to readymade  spices, chutneys, dips and such.

I am a bit partial to home made fresh chutneys though. You can find other chutneys here, here, and here. It really doesn’t take too long to whip up a bowl and it stores for about a week, which gives the option of making it ahead.

In Bengali cuisine chutneys are an integral part of a meal. Not a side player or a dip, like it is used here in the west. It even has a sequence of appearance in a traditional Bengali menu. One cannot just bring in the chutney at any time of the meal.  Oh no. Chutneys are usually summoned in towards the end of the meal, just before the desserts. See what I mean. A mistake there may be met with a raised eyebrow to say the least.

Mangoes, Tomatoes, Pineapples are the commonest ingredient for chutneys.

A true blue Bengali can I’m sure whip up a chutney from almost any fruit, be it strawberry or blueberry.

The word Chutney literally means “licking’, as in finger licking. So why wait? Try this recipe, don’t hesitate to lick your fingers friends.



Green mangoes                                                          4 medium

Sugar                                                                                 1 cup

Salt                                                                                      to taste

Turmeric powder                                                        1/2 tsp

Canola oil                                                                         1 Tbsp

Mustard seeds                                                             1/2 tsp

Lemon juice                                                                    1/2 tsp

Bhaja moshla*                                                                 1 Tbsp


Wash and cut the mangoes in about 2 cms pieces skin on.  Don’t  throw away the seed. Include that in the preparation also. The chutney name has to be justified.

In a saucepan take the oil on high heat. Add the mustard seeds and dried red chillies. When the seeds start to sputter, throw in the mangoes. Add the turmeric and salt, saute for about 3-4 minutes. Add a cup and half of water, turn the heat down to medium, cover and cook till the mangoes are cooked through. Turn the heat off. Add the sugar and lemon juice and mix it nicely.  The consistency of this chutney can be runny or viscous, all depends on the amount of water added.

Garnish with the Bhaja moshla.

Inside Scoop;

*Bhaja Moshla. Take the following , dry roast and grind.  I have taken in equal proportion. If you want milder lessen the amount of red chillies. You can store it in a jar. Use it up within two weeks.

Dry red chillies, Cumin seeds, Aniseed ( Saunf).




2 thoughts on : Mango Chutney: Aamer chutney

  • October 17, 2018 at 12:20 pm

    Honestly Ratna your images are getting more beautiful each time you post. To gorgeous and I am sure equally as delicious. xxx

    • Ratna
      October 19, 2018 at 12:29 am

      Your constant support has a big role to play Ev! Thank you kind lady.

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