Keeping my mango indulgence on, I have this amazing, lip-smacking and caramelized Kacha Aam Er Chutney. It’s a quintessential Bengali chutney, that you serve as a condiment to pair with spicy dishes. The Kacha Aam Er Chutney or cha-a-tni, as we like to call it, is freezer friendly, and I store for several months in a clean airtight glass container.
Two varieties of Kacha Aam Er Chutney
There are two typical varieties of Kacha Aam Er Chutney (Bengali Raw Mango chutney) that we prepare during summer.
The first one is lighter with a sweet-sour taste, and we serve at the end of a meal. You will find that recipe in my cookbook “Taste of Eastern India”.
The other one is this caramelized sweet chutney that can be bottled as a condiment. We serve in tiny portions along with the meal. This can be compared to sweet fruit preserve called murabba
Add this Kacha Aam Er Chutney to your cheese platter
I personally feel that this Kacha Aam Er Chutney is great for a cheese platter as well. You could spoon a little on Brie cheese and bake the cheese. The spiced sweet chutney balances beautifully with the soft cheese when paired with salty crackers.
What substitute can you use for this Green Mango Chutney
You can prepare the same chutney with other fruits as well. You should look for fruits that are crunchy and wouldn’t get mushy on cooking.
Fruits like pineapple or raw papaya or crunchy pears that retain a coating of the caramelized sauce and maintain its shape on cooking would work really well.
However, I am sure even if you pick a fruit that soften a lot like fig or grapes, it will work great too. Except, you might not need that much jaggery to form the sauce. You can also use sugar instead of jaggery, but I do feel that jaggery gives an extra oomph of taste and that gorgeous color that sugar probably cannot.
If you want to store this chutney and preserve it for a few months, you have to be very careful not to add any water while preparing it.
Even the mango bites shouldn’t retain any water. So, clean the mango before slicing and then, rub it clean before you start cooking with it.
Now, before the summer ends, grab a couple of green mangoes from your local store and make this chutney. I would love to know if you tried it, so please remember to tag me in Instagram or FB if you share your creations.
MORE GREEN MANGO RECIPES
- 1 lb 4.6 oz, 583 g diced green mango (approx. 2 green mangoes, peeled and pitted)
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 lb jaggery or granulated sugar
- 1½ teaspoon mustard oil
- ½ teaspoon black mustard seeds
- 2 or 3 dry red chili
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- 1 teaspoon sugar
- Dry roast the cumin and fennel seeds in a pan. Then, grind them to a coarse texture. Keep it aside to be used later.
- Take the jaggery blocks and either slice it roughly using a knife or pound it into chunky bites. Keep it aside to be used later.
- Place a heavy bottom pan on medium heat and pour the oil. Once the oil heats up, drop the mustard seeds and dry red chili. Let it splatter for a few seconds and then, drop the diced mango. Stir to mix it around. Sprinkle the turmeric powder, salt and sugar (sugar will help to soften the mango but you can avoid it, if you don’t want to add sugar). Mix everything, cover the pan and cook for 5 minutes.
- Drop the jaggery and mix it around. Cover and cook for 5 minutes. The jaggery should completely melted.
- Sprinkle ¾ portion of the spice mixture that you had kept aside. Mix it all around. Cover and cook for 3 minutes. The mango should be tender by now. If not, continue covered cooking until a fork goes smoothly through the mango, when poked. You don’t want the mango to cook down completely.
- Once the mangoes are soft, remove the cover and let it simmer for 3 more minutes. It will look very saucy but once it’s cooled, the sauce will turn thick and would coat the mango slices.
- Once cooled, store it in clean, airtight glass jars and sprinkle remaining ¼ portion of the spice mix on top of the chutney.