One of many higher issues in regards to the scorching Indian summer time season is that it’s blessed with the ‘king of fruits,’ a.okay.a mango. Other than having fun with uncooked mango with black salt or purple chili powder, this Mango Chutney is one other method to relish this seasonal fruit, a favourite amongst all ages. This can be a fast, vegan Bengali type Mango Chutney recipe with a definite style.
The Bengali Chutney Obsession
As a lot as you’ll affiliate a Bengali with fish, the identical is true on the subject of chutneys or ‘chatni’ as it’s lovingly referred to as in Bengali language. On the subject of this specific neighborhood, chutneys are often savored as a pre dessert dish on the finish of a meal, and never at first.
The 2 most outstanding chutneys within the Bengali culinary repertoire are this Mango Chutney, additionally referred to as as ‘Aam’er Chatni’ and the very divine Tomato Khejur Chutney made with plump tomatoes and dates.
Typically, a typical Bengali sweet referred to as ‘aamshotto (mango pulp sweet),’ can be added to this tomato chutney. This chutney is a should accompaniment with the Khichuri within the bhog (meals supplied to Goddess Durga after which consumed as prasad), which is served throughout Durga Puja festivities.
The Mango Chutney has its personal variations and could be made with both kancha aam (uncooked mango) or paaka aam (ripe/semi ripe mango).
The distinctive Plastic Chutney is one other well-known one from Bengal and is product of uncooked/inexperienced papaya. It’s referred to as so due to the shiny, translucent texture of the chutney that could be a results of cooking uncooked papaya in sugar syrup.
Different traditional Bengali chutneys are the spring favourite Kool’er Chatni made with Indian jujubes (ber) and Pineapple Chutney.
Extra on this Mango Chutney
Considered one of my favourite issues to do within the mango season is put together this Bengali particular Mango Chutney and savor it with different dishes in my meals. It’s earthy and refreshing on the identical time, and qualifies as an incredible dessert too.
This Mango Chutney recipe is my model of the normal Bengali type. So, I’ve used semi ripe mangoes to make it versus the uncooked mango which is often used within the authentic recipe. This fashion there’s each sweetness and tartness within the chutney.
In contrast to conventional Indian chutneys, this chutney has extra of a jammy consistency and much like the British type chutneys made with fruits like apples and mangoes.
You may make this Mango Chutney with inexperienced mangoes or ripe mangoes too. I additionally add ginger for an added contemporary issue and use powdered jaggery because the sweetener. You may even use common sugar.
One very important half is the ‘radhuni’ or wild celery seeds that go within the Panch Phoron, the Bengali 5 spice mix used as a tempering on this Mango Chutney recipe. Don’t fret in the event you can’t discover it. You may substitute it with cumin, mustard or carom seeds.
This Mango Chutney is tremendous duper straightforward to make and will get prepared in about 20 minutes. Other than serving it as a condiment along with your meals, you may relish it as a dip along with your selection of snacks and starters. Attempt having it with stuffed parathas, its simply mind-blowing!
Apart from this Mango Chutney, this Green Mango Chutney is one other one from my assortment that’s made fully with unripe bitter mangoes. This one’s a certain shot winner too!
Knowledgeable Suggestions
- You may make this chutney with semi-ripe, unripe bitter or ripe candy mangoes. Bear in mind so as to add sugar or jaggery accordingly. For mangoes which can be very candy, you may skip including sugar.
- Don’t overcook the chutney combination as it would turn into thick.
- Ensure to make use of dry and clear spoons each time, to take out the chutney from jars. All the time, preserve the lid on. These will add to the longer shelf lifetime of the chutney.
- In the event you plan to scale up the recipe, then retailer the chutney in sterilized jars and refrigerate them later. It’s also possible to protect the chutney following the boiling water bathtub canning technique.
- You need to use sugar as an alternative of jaggery on this recipe. Regulate it as per you style and relying on how bitter/tangy or candy the mangoes are.
- Make this recipe gluten-free by skipping the asafoetida.
- You may refrigerate this Mango Chutney for two to three days or freeze it to retailer for an extended time.
FAQs
This can be a Bengali type Mango Chutney and essentially the most important half about that is using the particular Bengali spice combine in it referred to as ‘panch phoron.’ It provides a definite style to the chutney.
Sure, you may.
I might suggest to not skip as due to this distinctive Bengali spice combine this Mango Chutney recipe has a unique style as in comparison with others. However if in case you have issue getting it, then merely swap it with ½ teaspoon cumin seeds or ½ teaspoon black mustard seeds or ½ teaspoon carom seeds. Do not forget that every seed will give a unique taste to the chutney.
Sure, you may. Regulate it in line with your preferences and relying on the mangoes too.
There isn’t a substitute for ginger on this recipe. In the event you don’t wish to use it, you may skip it.
Sure, you may while you’re frying the panch phoron. Ensure to regulate the purple chili powder then in line with the extent of spice you need within the chutney.
Panch Phoron is a straightforward Bengali 5 spice mix. You simply have to combine the 5 entire spices talked about within the ingredient listing of this chutney recipe in equal portion and use it. When you have made a big batch, retailer it in an hermetic jar.
Extra Chutney Recipes To Attempt!
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Mango Chutney (Indian Bengali Type)
That is a simple, Bengali type Mango Chutney recipe made with semi-ripe mangoes, ginger, jaggery/sugar, panch phoron and has a definite style and taste.
Prep Time 5 minutes
Prepare dinner Time 15 minutes
Complete Time 20 minutes
Forestall your display screen from going darkish whereas making the recipe
Chopping mangoes
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Rinse the mangoes just a few occasions in water. Wipe dry with a kitchen towel. Peel and finely chop them. Put aside.
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Word that if the mangoes are very juicy and fibrous, you may simply take away the pulp.
Making mango chutney
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Warmth oil in a small to medium-sized frying pan or skillet. Maintain warmth to a low. Add the panch phoron spices and stir. Allow them to splutter and crackle however be certain they don’t get burnt.
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Now, add the ginger and fry for just a few seconds until its uncooked aroma goes away.
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Add the finely chopped mango or mango pulp/puree.
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Add the purple chili powder, garam masala powder and asafoetida. Stir and blend.
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Simmer for 1 to 2 minutes. Add the powdered jaggery or sugar, salt. Combine and prepare dinner for two to three minutes.
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Do not overcook because the combination will turn into thick.
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Take away the chutney in a bowl. Serve Mango Chutney heat or at room temperature as dip or unfold.
- To make this mango chutney, you should use unripe inexperienced mangoes, semi-ripe or candy ripe mangoes. Take note to regulate the sugar or jaggery with the kind of mangoes you add. For overly candy mangoes, you needn’t add any sugar.
- Panch phoron is among the distinctive and key taste ingredient on this recipe. So I might suggest to not skip it. If you’re not capable of supply it, then exchange with ½ teaspoon of cumin seeds or ½ teaspoon black or brown mustard seeds or ½ teaspoon carom seeds. Do not forget that every seed will give a unique taste.
- Bear in mind to not overcook the chutney combination as it would turn into thick, stringy or chewy.
- The recipe could be scaled to make a big batch. To protect a big batch of the chutney for an extended time, you may sterilize the jars or observe the boiling water bathtub canning technique. Do be certain to make use of dry and clear spoons each time, to take out the chutney from jars. All the time, preserve the lid on. Refrigerate the chutney in the event you keep in a heat, humid or sizzling local weather. These will add to the longer shelf lifetime of the chutney.
- You may add sugar as an alternative of jaggery on this Mango chutney recipe. Regulate it as per you style and relying on how candy or tangy the mangoes are.
- To make this recipe gluten-free skip the asafoetida.
- You may refrigerate your entire portion created from this recipe for two to three days or freeze it for a month.
Vitamin Info
Mango Chutney (Indian Bengali Type)
Quantity Per Serving
Energy 164
Energy from Fats 45
% Day by day Worth*
Fats 5g8%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Monounsaturated Fats 2g
Sodium 5mg0%
Potassium 248mg7%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 27g30%
Protein 1g2%
Vitamin A 1548IU31%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 50mg61%
Vitamin E 2mg13%
Vitamin Ok 6µg6%
Calcium 24mg2%
Vitamin B9 (Folate) 60µg15%
Iron 1mg6%
Magnesium 16mg4%
Phosphorus 22mg2%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
This Mango Chutney Recipe put up from the weblog archives first printed in Jun 2013 has been republished and up to date on 22 April 2022.
