Bengali Raw Mango Chutney with Panch Phoron | How to make Bengali Raw Mango Chutney with Panch Phoron

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ByAntara Navin
Created on 15th Jul 2016
  • Bengali Raw Mango Chutney with Panch Phoron, How to make Bengali Raw Mango Chutney with Panch Phoron
Bengali Raw Mango Chutney with Panch Phoronby Antara Navin
  • Bengali Raw Mango Chutney with Panch Phoron | How to make Bengali Raw Mango Chutney with Panch Phoron (60 likes)

  • 0 reviews
    Rate It!
  • By Antara Navin
    Created on 15th Jul 2016

About Bengali Raw Mango Chutney with Panch Phoron

Raw Mango Chutney is prepared in many ways. I am sharing this simple yet irresistible heirloom recipe from my mom. Panch Phoron is a blend of whole spices like cumin seeds, fennel seeds, nigella seeds,mustard seeds and fenugreek seeds in equal portions. Some bengalis like me use fenugreek seeds in less portion because of its bitter taste. The raw mango chutney is served at the end of a typical bengali meal. It can be served as a side dish or as sweet.

Bengali Raw Mango Chutney with Panch Phoron, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Antara Navin. Bengali Raw Mango Chutney with Panch Phoron is a dish which demands no explanations, it's a whole world of flavour in itself. Bengali Raw Mango Chutney with Panch Phoron is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Bengali Raw Mango Chutney with Panch Phoron by Antara Navin is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Bengali Raw Mango Chutney with Panch Phoron.

  • Prep Time10mins
  • Cook Time20mins
  • Serves3People
Bengali Raw Mango Chutney with Panch Phoron

Ingredients to make Bengali Raw Mango Chutney with Panch Phoron

  • 1 raw mango peeled and cut into thin slices lengthwise or chopped into small cubes
  • 2 tsp Mustard Oil
  • 1 dry red chilly
  • 1/2 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp black salt or normal salt
  • 2/3 cups sugar
  • 1 tsp panch phoron or use the below ingredients :
  • 1/4 tsp nigella seeds (kalonji)
  • 1/4 tsp cumin seeds
  • 1/4 tsp Fennel seeds
  • 3-4 fenugreek seeds
  • 1/4 tsp mustard seeds

How to make Bengali Raw Mango Chutney with Panch Phoron

  1. Dry roast the panch phoron spices. Or dry roast the cumin seeds, fennel seeds, mustard seeds, nigella seeds and fenugreek seeds as listed in the panch phoron ingredients. Panch phoron consists of equal portions of these five whole spices but fenugreek seeds is used in lesser proportion because of its bitter taste. Grind the roasted spices into a fine powder in a spice grinder. Keep it aside.
  2. Heat a pan and add mustard oil. When the oil is hot,add the mustard seeds and the dry red chilly. When the seeds stop to splutter, add the cut mango pieces. Add a pinch of turmeric powder and salt. Fry it on medium heat for 4-5 minutes.
  3. Add sugar and let it caramelise. Add about 1 cup water to the mixture. Cover and cook on medium heat till the mango pieces become soft and cooked.
  4. Sprinkle the roasted ground panch phoron. Stir and mix. Turn off the heat.
  5. Serve the raw mango chutney as a side dish or sweet with lunch or dinner.

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