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.
- 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
- In a thick bottomed wok, heat the oil. Add the mustard seeds and the dry chilli. Let the mustard splutter.
- 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.
- 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.
- Add more water, and bring to a boil. Turn the heat to low. Taste the chutney, and adjust seasoning if required.
- 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.
- Let the chutney cool, and then refrigerate for 1-2 hours. Serve cold.