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

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By Antara 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 (69 likes)

  • 1 review
    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 is delicious and authentic dish. Bengali Raw Mango Chutney with Panch Phoron by Antara Navin is a great option when you want something interesting to eat at home. Restaurant style Bengali Raw Mango Chutney with Panch Phoron is liked by most people . The preparation time of this recipe is 10 minutes and it takes 20 minutes to cook it properly. Bengali Raw Mango Chutney with Panch Phoron is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bengali Raw Mango Chutney with Panch Phoron. Bengali Raw Mango Chutney with Panch Phoron is an amazing dish which is perfectly appropriate for any occasion. Bengali Raw Mango Chutney with Panch Phoron is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bengali Raw Mango Chutney with Panch Phoron at your home.

  • 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.

Reviews for Bengali Raw Mango Chutney with Panch Phoron (1)

Madhura Rele2 months ago
yummy
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