Bengali Raw Mango chutney (Aamer tok/chatni)

 


Bengali Raw Mango chutney (a summer specialty)




2 large green mangoes (get them from the Indian grocery store)

2 tsp Paanch Phoron 

2 dried red chillies

2 cups sugar (I use brown sugar) - you might need to add more depending on your tastes

1 Tbsp salt

2 cups water (approx.)

1 tsp mustard oil


Cut the mango flesh from the large see making sure to keep the skin on (wash it well before cutting).  We use the entire mango in this dish.  The large fleshy bits can be further cut into large sections so it's easy to cook - depends on the size of the mango.

Heat mustard oil till it turn light yellow (about 2 min on med-high).  Add red chillies and paanch phoron and stir.  Cover and wait for the mustard seeds to pop (about 1 min).  Add the cut mango pieces including the large seeds.   Add water, sugar and salt.  

Cover and bring to a boil and cook at a rolling boil for 25 min or until the mangoes are soft.  Note that you might have to add more water.

Consistency: the mangoes should be completely cooked but not falling apart (ideally).  The syrup should be relatively liquidy, sweet, salty and spicy.

Eat as-is or with phulka/rice.  





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