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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bengali mango chutney/aam er chutney. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Bengali Mango Chutney/Aam er Chutney is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Bengali Mango Chutney/Aam er Chutney is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Make ready 2 Mangoes Raw , cut unpeeled into cubes
  2. Make ready 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. Make ready 1/2 Cup Sugar
  8. Get 1 Cup Water
  9. Make ready 1 Teaspoon Jeera Cumin Roasted / Powder
  10. Get 1 Tablespoon Raisins (optional)
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.

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