Chutneys, dips, salads and condiments etc are an important side dish for most of our dishes every time. Chutneys are an integral part of we Assamese people.
Recipe Tags
Veg
Easy
Everyday
West Bengal
Boiling
Frying
Condiments
Low Fat
Ingredients Serving: 4
Raw mango – 2 large
Sugar – 6 tsp
Red chilli powder – 1 tsp
Bhaja masala – Whole Coriander seeds, cumin seeds, Fennel seeds and 2 dry red chilli ( roast and grind them into fine powder)
Kalonji- 1/4tsp
Paanch Phooran – 1/2tsp
Mustard seeds – 1/2 tsp (I used yellow)
Rai – 1/2 tsp
Bay leaf - 1
Dry Red Chilli - 2
Ginger – 2 tsp pounded
Mustard oil – 2-3 tsp
Turmeric - 1/2 tsp
Water - 2cups
salt as per taste
Instructions
Wash and dry the mangoes and cut them length wise. Put salt and red chilli powder and turmeric mix it well. Keep aside.
In a deep vessel heat oil, then add the dry red chillies, bay leaves, kalonji, mustard seeds and Paanch Phooran and Rai and let them splutter. Cover it with the lid so that it doesn’t burn your face or body.
After the spluttering stops add the mangoes and fry them for about 5 mins then add in the ginger and fry for another 5/6 mins.
Add water and bring to a boil and cover it for about 10 mins or until the mangoes are cooked
After 10 mins add sugar, salt if necessary and mix well. Cook till the gravy becomes a bit thick. Add in one teaspoon of Bhaja Masala in it and stir again and let it simmer for another 5-10 mins or till your desired consistency. I kept it a bit of liquid so that I can have it with Rice. Now your Kaccha Ammer Chutney is done.
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Wash and dry the mangoes and cut them length wise. Put salt and red chilli powder and turmeric mix it well. Keep aside.
In a deep vessel heat oil, then add the dry red chillies, bay leaves, kalonji, mustard seeds and Paanch Phooran and Rai and let them splutter. Cover it with the lid so that it doesn’t burn your face or body.
After the spluttering stops add the mangoes and fry them for about 5 mins then add in the ginger and fry for another 5/6 mins.
Add water and bring to a boil and cover it for about 10 mins or until the mangoes are cooked
After 10 mins add sugar, salt if necessary and mix well. Cook till the gravy becomes a bit thick. Add in one teaspoon of Bhaja Masala in it and stir again and let it simmer for another 5-10 mins or till your desired consistency. I kept it a bit of liquid so that I can have it with Rice. Now your Kaccha Ammer Chutney is done.
INGREDIENTS
SERVING: 4
Raw mango – 2 large
Sugar – 6 tsp
Red chilli powder – 1 tsp
Bhaja masala – Whole Coriander seeds, cumin seeds, Fennel seeds and 2 dry red chilli ( roast and grind them into fine powder)
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