The Bengali Chutney Obsession
As much as you would associate a Bengali with fish, the same is true when it comes to chutneys or ‘chatni’ as it is lovingly called in Bengali language. When it comes to this particular community, chutneys are usually savored as a pre dessert dish at the end of a meal, and not in the beginning. The two most prominent chutneys in the Bengali culinary repertoire are this Mango Chutney, also called as ‘Aam’er Chatni’ and the very divine Tomato Khejur Chutney made with plump tomatoes and dates. Sometimes, a typical Bengali candy called ‘aamshotto (mango pulp candy),’ is also added to this tomato chutney. This chutney is a must accompaniment with the Khichuri in the bhog (food offered to Goddess Durga and then consumed as prasad), which is served during Durga Puja festivities. The Mango Chutney has its own variations and can be made with either kancha aam (raw mango) or paaka aam (ripe/semi ripe mango). The unique Plastic Chutney is another famous one from Bengal and is made of raw/green papaya. It is called so because of the glossy, translucent texture of the chutney that is a result of cooking raw papaya in sugar syrup. Other classic Bengali chutneys are the spring favorite Kool’er Chatni made with Indian jujubes (ber) and Pineapple Chutney.
More on this Mango Chutney
One of my favorite things to do in the mango season is prepare this Bengali special Mango Chutney and savor it with other dishes in my meals. It is earthy and refreshing at the same time, and qualifies as a great dessert too. This Mango Chutney recipe is my version of the traditional Bengali style. So, I have used semi ripe mangoes to make it versus the raw mango which is usually used in the original recipe. This way there’s both sweetness and tartness in the chutney. Unlike traditional Indian chutneys, this chutney has more of a jammy consistency and similar to the British style chutneys made with fruits like apples and mangoes. You can make this Mango Chutney with green mangoes or ripe mangoes too. I also add ginger for an added fresh factor and use powdered jaggery as the sweetener. You can even use regular sugar. One very significant part is the ‘radhuni’ or wild celery seeds that go in the Panch Phoron, the Bengali 5 spice blend used as a tempering in this Mango Chutney recipe. Don’t fret if you can’t find it. You can substitute it with cumin, mustard or carom seeds. This Mango Chutney is super duper easy to make and gets ready in about 20 minutes. Apart from serving it as a condiment with your meals, you can relish it as a dip with your choice of snacks and starters. Try having it with stuffed parathas, its just mind-blowing! Other than this Mango Chutney, this Green Mango Chutney is another one from my collection that is made completely with unripe sour mangoes. This one’s a sure shot winner too!
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Chutney Recipe (2 South Indian Variations) Classic Coconut Chutney & Hotel Style Coconut Chutney (2 Ways) Pudina Chutney | Easy Mint Chutney (2 Ways) Quick Onion Chutney Recipe | Vengaya Chutney This Mango Chutney Recipe post from the blog archives first published in Jun 2013 has been republished and updated on 22 April 2022.
title: “Mango Chutney Recipe Indian Bengali Style " ShowToc: true date: “2024-09-09” author: “Mary Walker”
The Bengali Chutney Obsession
As much as you would associate a Bengali with fish, the same is true when it comes to chutneys or ‘chatni’ as it is lovingly called in Bengali language. When it comes to this particular community, chutneys are usually savored as a pre dessert dish at the end of a meal, and not in the beginning. The two most prominent chutneys in the Bengali culinary repertoire are this Mango Chutney, also called as ‘Aam’er Chatni’ and the very divine Tomato Khejur Chutney made with plump tomatoes and dates. Sometimes, a typical Bengali candy called ‘aamshotto (mango pulp candy),’ is also added to this tomato chutney. This chutney is a must accompaniment with the Khichuri in the bhog (food offered to Goddess Durga and then consumed as prasad), which is served during Durga Puja festivities. The Mango Chutney has its own variations and can be made with either kancha aam (raw mango) or paaka aam (ripe/semi ripe mango). The unique Plastic Chutney is another famous one from Bengal and is made of raw/green papaya. It is called so because of the glossy, translucent texture of the chutney that is a result of cooking raw papaya in sugar syrup. Other classic Bengali chutneys are the spring favorite Kool’er Chatni made with Indian jujubes (ber) and Pineapple Chutney.
More on this Mango Chutney
One of my favorite things to do in the mango season is prepare this Bengali special Mango Chutney and savor it with other dishes in my meals. It is earthy and refreshing at the same time, and qualifies as a great dessert too. This Mango Chutney recipe is my version of the traditional Bengali style. So, I have used semi ripe mangoes to make it versus the raw mango which is usually used in the original recipe. This way there’s both sweetness and tartness in the chutney. Unlike traditional Indian chutneys, this chutney has more of a jammy consistency and similar to the British style chutneys made with fruits like apples and mangoes. You can make this Mango Chutney with green mangoes or ripe mangoes too. I also add ginger for an added fresh factor and use powdered jaggery as the sweetener. You can even use regular sugar. One very significant part is the ‘radhuni’ or wild celery seeds that go in the Panch Phoron, the Bengali 5 spice blend used as a tempering in this Mango Chutney recipe. Don’t fret if you can’t find it. You can substitute it with cumin, mustard or carom seeds. This Mango Chutney is super duper easy to make and gets ready in about 20 minutes. Apart from serving it as a condiment with your meals, you can relish it as a dip with your choice of snacks and starters. Try having it with stuffed parathas, its just mind-blowing! Other than this Mango Chutney, this Green Mango Chutney is another one from my collection that is made completely with unripe sour mangoes. This one’s a sure shot winner too!
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Chutney Recipe (2 South Indian Variations) Classic Coconut Chutney & Hotel Style Coconut Chutney (2 Ways) Pudina Chutney | Easy Mint Chutney (2 Ways) Quick Onion Chutney Recipe | Vengaya Chutney This Mango Chutney Recipe post from the blog archives first published in Jun 2013 has been republished and updated on 22 April 2022.
