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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, bengali mango chutney/aam er chutney. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Bengali Mango Chutney/Aam er Chutney is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Bengali Mango Chutney/Aam er Chutney is something which I’ve loved my whole life.

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

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