Kacha Aamer Chutney recipe – Bengali Biyebari’r style 

Kacha Aamer chutney recipe – Make Bengali biyebari’r style best Kacha aamer chutney recipe just in 20 mins. Kancha Aamer chutney is a sweet(rather tangy) & delicious green mango chutney flavored with Bengali spices. Papor(papad) bhaja is perfectly accompanied by this mango chutney.

Kacha aamer chutney is very easy to make at home just by cooking green mangoes with sugar and lastly spiced up with a special bengali bhaja moshla. Like other bengali chutney recipes, this aamer chutney is also served last on any bengali lunch menu, especially in summer. 

Let’s see how to make this aamer chutney at home. Hope my step-by-step recipe detail will help you to do it perfectly.

Try this recipe and write down your valuable comment in the comment section below.

Kacha Aamer Chutney recipe – Bengali Biyebari’r style 

Recipe by Moumita PaulCourse: Chutney/CondimentCuisine: BengaliDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

300

kcal
Total time

20

minutes

Kancha Aamer chutney is a sweet(rather tangy) & delicious green mango chutney flavored with Bengali spices. Papor(papad) bhaja is perfectly accompanied by this mango chutney.

Ingredients

  • 250 g Kacha aam(Green mango)

  • 150 g Sugar(as per tanginess of mango)

  • 1 tsp Mustard oil

  • 1/4 tsp Paanch phoron

  • 1/4 tsp Turmeric powder

  • 3/4 tsp Salt

  • 2 cups(≈500ml) of water

  • 1/2 tsp bhaja moshla

  • To make bhaja moshla(masala)
  • 1 tsp Paanch phoron(Bengali five spice)

  • 1 pc dry red chilli

Making kacha aamer chutney

  • First, wash mangoes(250 g), and cut them into long slices (don’t peel them out).
  • Heat a pan, dry roast 1 tsp paanch phoron(bengali five spice) & 1 shukno lonka(dry red chilli). Cool it down & ground it. Aamer chutney’r bhaja moshla(masala) is ready.
  • Heat the same pan, pour 1 tsp mustard oil, when the oil gets hot, 1/4 tsp fry paanch phoron in it until release aroma.
  • Add the mango slices to the oil, and sauté for a min. 
  • Afterward, add turmeric powder(about 1/4 tsp) & salt(about 1/2 tsp), and sauté for 30-40 sec.
  • Then add 2 cups(≈500 ml) of water, when water starts boiling, cover the pan.
  • Once the mango is perfectly cooked & gets soft, add the sugar(about 100g). Let it boil by covering the pan once again. 
  • After a few mins, mash all the mangoes with a spatula to mix the mango pulp into the gravy. 
  • Then again add a little more sugar(about 50g) & salt(1/4 tsp) to balance the tanginess of the chutney.
  • Let it boil until sugar & salt dissolves into the gravy, perfectly infused into the mangoes, and get a slightly thick gravy. 
  • Then add the bhaja moshla, mix it well and cook it for 30 secs. Turn off the heat. 
  • Kacha aamer chutney is ready, serve it at the last of any Bengali lunch. Even you can serve it with bhaja papor(papad) to have Bengali Biyebari’r feelings. 

Notes

  • The quantity of sugar & salt will be required as per the tanginess of green mangoes.

How to make kacha aamer chutney with step-by-step detail

Preparation

  • First, wash mangoes(250 g), and cut it into long slices (don’t peel it out).
Cutting kacha aam
  • Heat a pan, dry roast 1 tsp paanch photon(bengali five spice) & 1 dry red chilli(shukno lonka in bengali). Cool it down & ground it. Aamer chutney’r bhaja masala is ready.
Aamer chutney bhaja masala
  • Heat the same pan, pour 1 tsp mustard oil, when the oil gets hot, fry 1/4 tsp paanch phoron in it, until release aroma.
Frying paanch phoron
  • Add the mango slices to the oil, and sauté for a min. 
Frying kacha aam
  • Afterward, add a little turmeric powder(about 1/4 tsp) & salt(about 1/2 tsp), and sauté for 30-40 sec.
Adding turmeric and salt
  • Then add 2 cups(≈500 ml) of water, when water starts boiling, cover the pan.
  • Once the mango is perfectly cooked & gets soft, add the sugar(about 100 g). Let it boil by covering the pan once again. 
Cooked soft mangoes with sugar
  • After a few mins, mash all the mangoes with a spatula to mix the mango pulp into the gravy. 
Mashing soft cooked mangoes
  • Then again add a little more sugar(about 50 g) & salt(about 1/4 tsp) to balance the tanginess of the chutney.
Again adding sugar
  • Let it boil until sugar & salt dissolves into the gravy, perfectly infused into the mangoes, and get a slightly thick gravy. 
Slight thick mango chutney gravy
  • Then add the bhaja moshla, mix it well and cook it for 30 secs. Turn off the heat. 
Adding kacha aamer chutney masala
  • Kacha aamer chutney is ready, serve it at the last of any Bengali lunch. Even you can serve it with bhaja papor(papad) to have Bengali Biyebari’r feelings. 
Kacha aamer chutney ready

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