Kacha Aamer Chutney recipe – Bengali Biyebari’r style 

Kacha Aamer chutney recipe in detail – 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 sweet green mango chutney.

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

Let’s see how to make this delicious kacha aamer chutney at home. Hope here my step-by-step recipe details 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 sweet green mango chutney.

Ingredients

• ○ 250 g Kacha aam(Green mango, Kachha aam)

• ○ 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 green mangoes), and cut the mangoes 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 the spices. 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 gravy.
• Let it boil until sugar & salt dissolve 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 more or less required as per the tanginess of the mangoes.
• Do not peel the mangoes’ skin as raw mangoes’ flavor is always intact with its skin and that raw flavor of mangoes also exists after making the chutney.
• If peeling the mango skin, one more chance to get the mangoes mushy

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

Preparation

• First, wash mangoes(green mangoes 250 g), and cut the mangoes into long slices (don’t peel it out).

• 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.

• 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.

• Add the mango slices to the oil, and sauté for a min. 

• Afterward, add a little 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 100 g). 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 50 g) & salt(about 1/4 tsp) to balance the tanginess of the gravy.

• Let it boil until sugar & salt dissolve 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.