Kancha Aamer Chutney / Ambol (Raw Mango Sweet Chutney - Bong style)

 

            Kancha Aamer Chutney / Ambol as it is called in Bengali has both the sweetness and tanginess in its taste. It is an integral part of a menu and generally a meal ends with this appetizing sweet, sour and tangy raw mango chutney. This is a seasonal recipe which is very common in most Bengali home during summer. It is very refreshing and a pinch of some panch phoron spice mix as a garnish, gives it an aromatic flavour. So check out the step by step pictorial recipe to prepare it.

• 1 raw mango peeled and sliced 
• 2 tbsp. mustard oil
• 1/2  tsp. mustard seeds
• 2 dry red chilies, broken
• 1/2 cup sugar or to taste
• pinch of salt
• 1/4 tsp. turmeric powder
• 1 & 1/2 cups water
• 1/2 tsp. panch phoron, dry roasted & ground

          Heat oil in a pan and temper with mustard seeds and red chilies. After it stops spluttering, add the mango slices, salt and turmeric powder and sauté till light brown.

          Now add water and bring it to a boil. Cover and cook on low flame till the mangoes turn soft. Add sugar and continue to simmer till the sugar is dissolved.

          The consistency should be slightly watery and the taste should be a little sweet and sour. When done, sprinkle panch phoron powder and switch off the flame. Enjoy after a hearty meal. 

                                  Slice the raw mango lengthwise.

                                  Dry roast the panch phoron.

                                  Grind into a fine powder.

                                 Heat oil in a pan & temper with mustard seeds & red chilies. 

                       Add the mango slices, salt & turmeric powder & sauté till light brown.

                    Now add water & bring it to a boil. Cover and cook on low flame till the 

                    mangoes turn soft. 

                                 Add sugar & continue to simmer till the sugar is dissolved.

                          When done, sprinkle panch phoron powder & switch off the flame. 

                                  Enjoy after a hearty meal. 

Raw Mango Pickle with Panch Phoron Flavour

     
           This is my favorite Bong style raw mango pickle with some panch phoron flavor. This is a family recipe, that I learnt from my late mother. A bottle of this yummy pickle is always there in my refrigerator. It is a very easy homemade recipe as it only involves just combining all the ingredients. 

          There is absolutely no need to sun it. It can just be refrigerated for a week and it is then ready to be enjoyed. This pickle is a great accompaniment to parathas, theplas, pongal or curd-rice. So check out the step by step pictorial recipe to prepare it.

• 2 medium raw mango, grated
• 2 tbsp. dry roasted panch phoron, powdered
• 1 tsp. turmeric powder
• 1 cup mustard oil
• salt to taste
• 3 tsp. red chili powder

           In a bowl, combine all the ingredients well and store in an airtight container. 

          Refrigerate it and consume after a week.

        

Note - 


1.  The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitterness.

  2.  Panch Phoron - (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)

Jackfruit Mango Masala

          This is the mango season. So thought of making something with green mango. So here comes a yummy Jackfruit Curry. The presence of raw mango in it simply enhances the flavour of the dish. Do try this seasonal recipe before it is too late. This spicy and tangy side dish can be relished with either chapatti or rice. 

 

• 1 small raw jackfruit, cut into small cubes & boiled
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 1-2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. tomato paste
• 1 tsp. idli podi
• salt to taste
• 1/2 cup chopped green mango
• 1 tsp. lime juice (opt)

          In a bowl mix together ginger-garlic paste, tomato paste and all the dry spices with a little water to form a paste. Keep aside.

          Heat oil in a pan and temper with mustard seeds, curry leaves, asafoetida and urad dal. Sauté for a few seconds. 

          Add the onions and fry till light brown. Now add the spice paste and sauté till the oil separates.

          Add the boiled jackfruit and the mango pieces. Mix well and add 1 cup water. Cover and simmer on a low flame till the gravy is thick. 

          Add lime juice and take off the flame. Serve as a side dish with either rice or chapatis.

Raw Mango Pachadi (Chutney - Andhra / Telangana Style)

          Raw Mango Chutney known as "Pachadi" in local language is a traditional Andhra / Telangana delicacy. It is a side dish which is relished with dosa, idli, uttapam, pongal, khichdi, chapati, paratha, etc. 

          During the season, it can be prepared and stored in airtight containers in the refrigerator for a week to ten days. In such a case the quantity of oil is increased for preserving it in the form of pickle. It can also be had, mixed with hot steamed rice. Tastes simply delicious. So check out the step by step pictorial recipe to prepare it.

• 2 raw mangoes, peeled & grated
• 15-20 dry red chilies
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 3-4 tbsp. oil
• 1 dry red chilli, broken
• 1 sprig curry leaves
• 1 tsp. mustard seeds
• 1 tbsp. chana dal (Bengal gram)
• 2 tsp. urad dal (split black gram)
• pinch of asafoetida
• 1/2 tsp. turmeric powder

          Dry roast the red chilies, coriander seeds, cumin seeds, fenugreek seeds, 1 tsp. urad dal and mustard seeds on a low flame for a minute till you get a nice aroma. When cool, grind to a fine powder and keep aside.

          In a bowl, mix the grated mango, ground spice mix and salt. Heat oil in a pan and temper with mustard seeds and whole dry red chilli. 

          After it stops spluttering, add the asafoetida, chana dal, remaining urad dal and curry leaves. Saute till the dal changes colour. Pour this tempering to the prepared mango pachadi and mix well.

          Serve this awesome pachadi (chutney) with dosa, idli, uttapam, khichdi, pongal, curd-rice, etc. It can also be had, mixed with hot steamed rice and ghee. Simply tastes delicious.

                    Dry roast dry red chilies, coriander seeds, cumin seeds, fenugreek seeds & 
                    mustard seeds for a few seconds. Cool & grind into a powder.

                                  Mix it along with grated mango.

                                  Add salt to taste & combine well.

                   Heat oil & temper with mustard seeds, 1 red chili, asafoetida. urad 
                   dal, chana dal, turmeric powder & curry leaves.

                                 Pour this tempering to the mango pachadi & mix well.

         

                   Serve with curd-rice, dosa, pongal, idli, khichdi, upma, etc. It can also be 
                   mixed with hot steamed rice & ghee. 
                   

Raw Mango Rice - South Indian Style

          This is a traditional South Indian style rice preparation. It is also known as Mangai Sadam, Mamidikaya Pulihora or Mavinakayi Chitranna. A great way to use up any leftover rice is to prepare this simple and yummy green mango rice. 

          This dish is relished for breakfast and a quick brunch / lunch. Very easy to prepare, it is also a perfect lunch box meal or a picnic meal that can be served with any chips, papad or fryums. So check out the step by step pictorial recipe to prepare it. 

           Raw Mango Rice is quite similar to lemon rice, curd rice, coconut rice, tomato rice, curry leaves rice and so on, where the ingredients are more or less the same. 

          You can also add peanuts or cashew nuts in this recipe for some crunchy effect. Besides, papad, you can also relish with some pickles as accompaniment. 

• 2 cups cooked rice
• 1 medium raw mango, grated
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (bengal Gram)
• 2 green chilies, slit
• 1-2 sprigs curry leaves
• salt to taste
• pinch of turmeric powder
• 2 tbsp. coriander leaves, chopped

         Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

         Add salt, grated mango and turmeric powder. Stir fry till the oil separates. Add the cooked rice and stir fry for 2 minutes.

          When done, switch off the flame and garnish with coriander leaves. Serve with papad, chips or fryums for a nice comforting breakfast / meal.

                 Heat oil & temper with mustard seeds & dry red chili. Then add urad dal, 
                 chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

                                Add salt, mango & turmeric powder. Stir fry till oil separates. 

                                Add cooked rice & stir fry for 2 minutes.

                         When done, switch off the flame & garnish with coriander leaves. 

                   Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Kancha Aamer chutney / Ombol (Sweet Raw Mango Chutney - Bengali Style)

          Green Mango Chutney or Ombol as it is called in Bengali has both the sweetness and tanginess in its taste. It is an integral part of a menu and generally a meal ends with this appetizing sweet, sour and tangy mango chutney. This is a seasonal recipe which is very common in any Bengali home during summer. It is very refreshing and a pinch of some panch phoron spice mix as a garnish, gives it an aromatic flavour. 

• 1 raw mango peeled and sliced
• 2 tbsp. mustard oil
• 1/2  tsp. mustard seeds
• 1 dry red chilli, broken
• 1/2 cup sugar or to taste
• pinch of salt
• 1/2 tsp. turmeric powder
• 2 - 2 1/2 cups water
• 1/4 tsp. panch phoron powder

          Heat oil in a pan and temper with mustard seeds and red chili. After it stops spluttering, add the mango slices, salt and turmeric powder and sauté 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 be a little sweet and sour. Serve with a sprinkle of panch phoron powder.

Chili, Garlic and Raw Mango Chutney

          It is a simple and an easy homemade raw mango chutney. Tangy and spicy, it is a great accompaniment to dosa, idli, uttapam or paratha. A little bit of sugar can be added to balance the taste. So go ahead and try as a spread on burgers, sandwiches or pizzas for an Indian touch.

• 8-10 garlic cloves
• 1 tsp. sesame seeds
• 4-5 dry red chilies
• 1/2 tsp. tamarind paste
• 2 tbsp. coconut, grated
• 1/2 cup raw mango pieces
• salt to taste
• 2 tbsp. oil

                 Heat oil in a non-stick pan and fry the red chilies for a few seconds. Then add the garlic and sauté till light pink in colour.  Add the til and stir .

          Cool and grind along with coconut, tamarind, salt and mango pieces to a smooth paste. Serve with dosa, idli or upma. Can be had with paratha or as a spread on breads.