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Bengali mango chutney

This Bengali mango chutney, am ki chutni, is a tangy, and slightly spicy chutney which goes well with any rice or lentil dish.
serving dish of mango chutney
prepare: 10 minutes
cook: 10 minutes
cool: 1 hour
total time: 1 hour 20 minutes
difficulty: moderate
yield: 12 servings
calories: 37 kcal
diet: gluten free, vegan, vegetarian
cuisine: bengali, Indian

ingredients

instructions

  • Thoroughly wash the mangoes, then dry them with a clean towel. Peel and chop the mangoes into 1cm pieces.
  • Heat the sesame oil in a pan over a medium heat. When hot, add the panch phoran and fry for one minute until sizzling.
  • Add the ginger and fry for one minute, stirring continuously.
  • Add the chopped mango, chilli powder, garam masala and asafoetida. Mix well, and simmer for two minutes.
  • Add the jaggery and salt, mix well and simmer for two minutes, or until mixture thickens.
  • Remove from heat, and transfer to a serving bowl. Cover, and allow to cool before serving.

notes

  • Indian sesame oil is called gingelly oil, and is not the same as the Chinese variant, being less intense in flavour. A vegetable oil could be used as a substitute.
  • The chutney should thicken noticeably as it cools.
  • The chutney will only keep for 2-3 days in the refrigerator.
 

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nutrition

Serving: 30 g | Calories: 37 kcal | Carbohydrates: 6 g | Protein: 0 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 98 mg | Potassium: 53 mg | Fiber: 0 g | Sugar: 5 g | Vitamin A: 315 IU | Vitamin C: 10.1 mg | Calcium: 3 mg | Iron: 0.1 mg