Bengali chutney is a sweet and tangy concoction which is served at the end of a meal to ease the process of digestion. Chutney’s are generally seasonal with mango being used in the summers and tomato in the winters.
My dad is visiting us currently and his meal remains incomplete without chutney. The moment I saw some raw mangoes in the local Indian store I picked them up. The chutney came out really well (if I may so say myself :))
- 1 raw mango with skin cut into wedges
- 1/2 tsp. fennel seeds
- 1/2 tsp. black mustard seeds
- 2,3 dry red chilies broken
- Turmeric powder a pinch
- Salt a pinch
- 6-7 tbsp. of sugar (quantity depends on how sour your mangoes are)
- 2 tsp. white oil
- 1 tsp. bhaja masala
Heat oil in a pan and temper it with broken dry red chilies, whole fennel and mustard seeds. Wait till the spices sizzle. Add mango wedges along with turmeric powder and salt. Sauté for a minute on medium heat. Now pour about 2 cups of water. When the water starts boiling add sugar. Cook on low medium heat till the mango pieces become soft and the sugar syrup thickens to your desired consistency.
Pour in a **glass or porcelain serving bowl and allow it to cool. Sprinkle bhaja masala and enjoy after a heavy lunch.
You can store it in the refrigerator for about a week.
**NOTE: Chutney is acidic in nature and hence traditionally not served in any metallic vessel.