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(Raw Mango Chutney - Bengali Style)

Bethica Das
5 minutes
Prep Time
10 minutes
Cook Time
3 People
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ABOUT (Raw Mango Chutney - Bengali Style) RECIPE

Raw Mango Chutney or Ombol as it is called in Bengali has both the sweetness and tanginess in its taste. It is an integral part of a menu and generally a meal ends with this appetizing sweet, sour and tangy mango chutney. This is a seasonal recipe which is very common in any Bengali home during summer. It is very refreshing and a pinch of the panch phoron spice mix as a garnish, gives it an aromatic flavour.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • West Bengal
  • Accompaniment

Ingredients Serving: 3

  1. 1 raw mango peeled and sliced
  2. 1-2 tbsp. mustard oil
  3. 1/2 tsp. mustard seeds
  4. 1 dry red chili, broken
  5. 1/2 cup sugar or to taste
  6. pinch of salt
  7. 1/2 tsp. turmeric powder
  8. 2 - 2 1/2 cups water
  9. 1/2 tsp. panch phoron powder


  1. Heat oil in a pan and temper with mustard seeds and red chilli. After it stops spluttering, add the mango slices, salt and turmeric powder and saute till light brown.
  2. Now add the water and bring it to a boil. Cover and cook on low flame till the mangoes turn soft. Add the sugar and continue to simmer till the sugar is dissolved.
  3. The consistency should be slightly watery and the taste should slightly be a little sweet and sour. Serve with a sprinkle of panch phoron powder at room temperature.

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Shelly Sharma
Shelly Sharma   Dec-14-2018

I will surely try this.

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