Sweet and Sour Mango Chutney

Raw Green Mango Chutney is a summer special Bengali delicacy. Bengali Chaatni has to be sweet, salty, sour and sometimes with a hint of hot spices. In fact, it is a fine balance between all these flavours. Chutney belongs to neither condiment nor dessert category; it’s a class of its own. It is only served during the end of a meal before serving sweets but never as side with snacks or fries as it holds a pre-dessert slot in a full course of Bengali Menu.

Even a simple homely day meal of a Bengali is not complete without a small bowl of Chaatni.
Bengali Puja Bhog (offering to god/goddess during worship) must include Bhoger Khichuri, Bhaja, labra and Chaatni. Even a simple homely day meal of a Bengali is not complete without a small bowl of Chaatni.

Ingredients:

• 500 grams Raw Mangoes  (cut unpeeled into small cubes)  
• ½ tbsp. Black Mustard Seeds
• ½ tbsp. Mustard Oil
• ½ tbsp. Turmeric Powder
• ½ tbsp. Fennel seeds  
• 2 Whole Dry Red Chili (break into two)
• ½ cup Sugar
• 1 cup water
• 5-6 Mint leaves
• Salt to taste

Procedure:

1. In a thick bottomed wok, heat the oil. Add the mustard seeds and the dry chilli. Let the mustard splutter.
2. Lower the flame to medium, and add the raw mango cubes. Add the salt and turmeric and fennel seeds. Mix well, and sauté for 2-3 minutes.
3. Now pour in about 1/2 cup of water. Cover the wok. Let it simmer. Once the mango cubes are tender, then add the sugar.
4. Add more water, and bring to a boil. Turn the heat to low. Taste the chutney, and adjust seasoning if required.
5. Add the mint leaves. Once you have reached the desired sweetness and consistency (consistency of the chutney should be thick), pour it out on a serving dish.
6. Let the chutney cool, and then refrigerate for 1-2 hours. Serve cold.