Bengali Cuisine,

Green Mango Chutney (Kancha Aamer Chutney)/Bengali style Mango Chutney

February 28, 2013 Motions and Emotions 1 Comments

When the summer comes after spring the first fruit we all thought about is none other than mango. Green unripe mangoes are rich source of vitamin C and pectin. Raw mangoes are good for constipation, liver and also act as anti-virus, anti-cancer, anti-cardiovascular agent due to its antioxidant properties. Green Mango Chutney is known as ‘aamer chutney’ in Bengal. It is a specialty Bengali cuisine. Here I am sharing the mouth watering and simple recipe with you all. Enjoy the Summer!

Green Mango Chutney (Kancha Aamer Chutney)


  • Raw Mango – 1 or 2 nos, peel off skin & cut into small pieces, remove the seed.
  • Mustard seeds – ½  teaspoon
  • Turmeric powder – ½ teaspoon
  • Salt
  • Dry red chili- 3-4 nos
  • Sugar – 1cup
  • Panch phoron roasted and crushed – 1 teaspoon
  • Refined oil – 2 teaspoon


1. Boil the mango pieces and drain the water. 

2. Heat oil in a pan and add dry red chili and mustard seeds for seasoning. 

3. Now add the boiled mango and sauté it. Add turmeric powder, salt to taste and little water into the pan. 

4. Start adding the sugar and keep on stirring it. When the consistencies becomes thick switch off the gas and sprinkles the crushed panch phoron powder and serve it after cooling for better taste.

Note: Green Mango Chutney can be stored in refrigerator for more than a week. Panch phoron is used in Bengali cuisine. It contains five spices Fennel seeds, Fenugreek seeds, Nigella seeds, Cumin seeds and Radhuni seeds. Instead of radhuni, black mustard seeds can be used.

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