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Bengali · Indian

Kancha aamer chutney (Bengali green mango chutney)

Vegetarian

কাঁচা আমের চাটনি · kā̃cā āmer cāṭni

Slices of raw green mango simmered with panch phoron, turmeric and sugar until translucent in a thin, sweet-sour syrup, finished with roasted cumin and chilli. In Bengal, chutney is its own course, eaten at the end of the meal just before dessert.

Kancha aamer chutney (Bengali green mango chutney) is a Bengali condiment from India, ready in about 52 minutes and made with raw green mango and sugar. It serves 8 and is rated easy to cook.

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Prep
15 min
Cook
22 min
Rest
15 min
Total
52 min
Serves
8
Level
Easy
Calories
101

Ingredients

8 servings (about 60 g)

Panch phoron

Bhaja masala

Equipment

Method

  1. Step 1

    Peel the mangoes, cut the flesh off the stone and slice it into thin wedges about 5 mm thick. For the bhaja masala, dry-roast 1 g cumin and 1 dried chilli in a small pan over low heat for about 1 minute until fragrant and a shade darker, then grind.

  2. Step 2

    Heat the mustard oil (opens in a new tab) in a saucepan (opens in a new tab) over medium-high heat until it just smokes, then lower the heat to medium. Add the panch phoron (mustard, cumin, fennel, fenugreek (opens in a new tab) and nigella seeds (opens in a new tab)) and the broken chilli; let them crackle for 10–15 seconds.

    Food safety: Smoking mustard oil and popping seeds spit; keep a lid close.

  3. Step 3

    Add the mango, turmeric (opens in a new tab) and salt and stir for 1 minute. Pour in the water, bring to a boil and simmer for 6–8 minutes until the mango is just soft.

  4. Step 4

    Add the sugar (opens in a new tab) and simmer gently for 8–10 minutes, stirring now and then, until the mango is translucent and the syrup is lightly thickened; it should still flow. It thickens further as it cools.

  5. Step 5

    Take the pan off the stove, sprinkle with the bhaja masala and cool to room temperature before serving.

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
West Bengal and Bangladesh, West Bengal, India · Commonly attributedA summer chutney made throughout Bengal; panch phoron or mustard seeds are both used for the tempering.Also popular in BangladeshMore food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes
Cooking method
Simmered
Taste
sweet & sour, fruity, aromatic / warmly spiced, spicy (chilli heat)
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-fat · DASH-style
Worked out from the ingredients. How labels work
Good for
Make-ahead · Festive & celebration
Cook more with
Raw green mango · Sugar · Mustard oil · Mustard seeds · Cumin seeds · Fennel seeds
Techniques
Boiling · Simmering · Tadka (tempering) · Spice roasting (dry-roasting)

Allergens

  • Contains: Mustardfrom mustard oil, mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

101 kcal per serving

Estimated

1 serving ≈ 75 g · recipe makes 8

Where the energy comes from

  • Protein 2%
  • Carbohydrate 86%
  • Fat 12%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy101 kcal134 kcal
Protein0.5 g0.7 g
Carbohydrate22.8 g30.4 g
Net carbohydrate21.9 g29.2 g
Sugars21.8 g29.1 g
Added sugars15 g20 g
Fibre0.9 g1.3 g
Fat1.4 g1.9 g
Saturated fat0.2 g0.3 g
Trans fat——
Cholesterol0 mg0 mg
Sodium99 mg132 mg
Salt equivalent0.2 g0.3 g
Vitamins & minerals per serving
Potassium
97 mg
Calcium
13 mg
Iron
0.3 mg
Magnesium
8 mg
Vitamin A (RAE)
30 µg
Vitamin C
18 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
22 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Not counted (tiny amounts or “to taste”): nigella seeds.
  • Raw green mango: Ripe raw mango (FDC 169910) used as a stand-in; unripe green mango is more acidic and has less sugar, so sugars are slightly overstated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Taste a slice of the raw mango: very sour mangoes need the full 150 g sugar.
  • For a thin aam jhol to drink on hot days, double the water and simmer only until the mango softens.

Common mistakes

  • Adding sugar before the mango softens — sugar firms the fruit and it never turns tender.
  • Reducing it to jam; Bengali chutney should be loose and syrupy.

Serve with

  • Serve at room temperature as the chutney course, after the fish and before mishti doi or sweets, with papad.
  • Good with khichuri, luchi or plain rice and dal.

Food safety

  • Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully) and always use a dry spoon; moisture is what spoils chutneys, podis and pickles.

Storage

  • Keeps 1 week in the fridge in a clean jar.

Variations

  • Aam-kasundi chutney: Finished with a spoon of kasundi for a mustardy edge.
  • Aamsotto-khejur chutney: With dried mango leather and dates, as at wedding feasts.
  • Mustard-seed tempering: Use ½ tsp mustard seeds alone instead of panch phoron.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

How this dish is built

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Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Raw green mango, peeled, stoned and cut into thin slices or wedges; about 2 medium400 g
Used in step 1

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