Green Mango Chutney or Ombol as it is called in Bengali has both the sweetness and tangyness in its taste. It is an integral part of a menu and is generally had towards the end of a meal, just before the dessert.
It is also prepared with tomato, green papaya, tamarind or pineapple. It is a seasonal recipe which is very common in any Bengali home during summers. The use of the panch phoron powder is optional, but if used gives a very aromatic flavour to the dish.
- 1 raw green mango, peeled and sliced
- 2 tbsp. mustard oil
- 1/2 tsp. mustard seeds
- 1 dry red chilly, broken
- 1/2 cup sugar or to taste
- pinch of salt
- 1/2 tsp. turmeric powder
- 2 - 2 1/2 cups water
- 1/2 tsp. panch phoron powder (equal quantities of fennel, fenugreek, cumin, mustard and nigella (kalonji) seeds (opt)
Heat oil in a pan and temper with mustard seeds and red chilly. After it stops spluttering, add the mango slices, salt and turmeric powder and saute till light brown.
Now add the water and bring it to a boil. Cover and cook on low flame till the mangoes turn soft. Add the sugar and continue to simmer till the sugar is dissolved.
The consistency should be slightly watery and the taste should slightly be a little sweet and sour. Serve with a sprinkle of panch phoron powder at room temperature or chilled.
This traditional chutney is a must have in any Bengali household during summer. Generally a meal ends with this appetizing, sweet & sour mango chutney. It is very refreshing and a pinch of the panch phoron spice mix gives it an added flavour.