This particular dish is not only useful to beat the summer heat but it also tastes tangy and delicious to crave for it after a heavy meal.
1 Kancha Aam / Raw mango
1/3 cup Jaggery (you can adjust the amount of jaggery according to the sourness of mango)
2 whole Red chilly
1/2 tsp Panch Phoron (roast dry & then ground to powder)
1/2 tsp Mustard seeds
1/2 tsp Saunf / fennel seeds
1/2 Red chilly powder
Pinch of turmeric powder
Pinch of salt
2 cups of water
1 tbsp Mustard oil
Wash and peel the mango. Cut into small pieces and do not discard the pit. Heat oil in a pan and add mango pieces, sprinkle little salt and red chilly powder and fry till light brown. Now keep these fried pieces aside. In the same pan add whole red chillies and mustard seeds, when the seeds starts spluttering add saunf and fried mango pieces along with 2 cups of water simultaneously . Cover and cook till the mangoes soften. Add the jaggery and stir well till it gets dissolved. Cook till it thickens to your desired consistency. I prefer it little runny texture. Remove from heat and transfer the chutney to a serving bowl. Once the chutney is cooled sprinkle panch phoron powder over this and serve chilled.
This aamer chutney goes to Flavors of Bengal guest hosted by Priya, started by Nanya.