Mango Chutney (Bengali Style)
This is an easy mango chutney recipe made with semi ripe mangoes.
medium sized juicy semi ripe mangoes
- equal mix of cumin, fennel, mustard, nigella & fenugreek seeds
or as required - adjust as per the sweetness of the mangoes
or any vegetable oil
- grated or finely chopped
red chili powder
Garam Masala Powder
salt as required
Peel and finely chop the mangoes.
If the mangoes are very juicy and fibrous, you can just remove the pulp.
making mango chutney
Heat oil in the pan. Fry the panch phoran spices till fragrant.
Now add the ginger and fry for some seconds till its raw aroma goes away.
Add the finely chopped mango or mango pulp/puree.
Add the red chili powder, garam masala powder and asafoetida (hing). stir.
Simmer for 1-2 minutes. Add the powdered jaggery and salt. stir and cook for 2-3 minutes.
Don't overcook as the mixture will become thick.
Remove the chutney in a bowl. Serve mango chutney warm or at room temperature as dip or spread.
This chutney stays good for 2-3 days in the refrigerator.
full recipe -