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. 

Pachi Mamidikaya Pachadi (Raw Mango Chutney - Andhra style)

 

          Mango season is incomplete without preparing chutneys and pickles. So go ahead and try this classic Andhra style lip smacking Raw Mango Chutney called as Pachadi. You can store it in an airtight container in the refrigerator for a couple of days. In that case, increase the quantity of oil for preserving it in the form of a pickle. Enjoy it with hot steamed rice and ghee. You can also relish it with dosa, idli, uttapam, appam, pongal or chapattis. So check out the step by step pictorial recipe to prepare it.

   

         This mango pachadi is very commonly found in every Andhra household and is enjoyed by the family. There are many ways of preparing this yummy and easy side dish. In this recipe, I sautéed the mango in oil first with other ingredients, ground to a smooth paste and then poured a tempering over the finished product. 

          Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

• 1 medium size firm raw mango, chopped into small pieces
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 2 tbsp. peanuts
• 5-6 garlic cloves, chopped
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• salt to taste
• 1/4 tsp. turmeric powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

           Dry roast the grated coconut till light brown and keep aside. Heat 1 tbsp. oil in a pan and sauté the cumin seeds, coriander seeds, urad dal, peanuts, chana dal, garlic and dry red chilies till it turns slightly brown in color.

          Add the chopped mango, salt and turmeric powder. Stir fry for 2-3 minutes on a medium flame. 

          Switch off the flame and add the dry roasted coconut. Leave aside to cool. Then grind with very little water into a smooth paste.

          Tempering - Heat 1 tbsp. oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Fry for a few seconds till the dal changes color and switch off the flame.

          Pour this tempering over the ground chutney. Mix well and serve as a side dish with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or chapatti.

                                 Dry roast the grated coconut till light brown and keep aside.

                      Heat 1 tbsp. oil in a pan and sauté cumin seeds, coriander seeds, urad

                      dal, peanuts, chana dal, garlic & dry red chilies till light brown.

                    Add the chopped mango, salt & turmeric powder. Stir fry for 2-3 minutes.

  Add the dry roasted coconut. Leave aside to cool. 

Then grind with very little water into a smooth paste.

                             Heat 1 tbsp. & temper with the mustard seeds and dry red chilies. 

                    After it stops spluttering, add asafoetida, urad dal & curry leaves. Fry for

                    a few seconds till the dal changes colour and switch off the flame.

                                 Pour this tempering over the ground chutney and mix well.

                   Serve with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or

                   chapatti.