Mango raisin chutney.
Mango season is about to over. But still raw mangoes are easily available in the market.
Sweet and tangy mango chutney is a very common dish in summer. There are many variations in mango chutney recipes. I am sharing an easy and very common recipe today.
In Bengali households aamer chutney or mango chutney or aamer ombol is a must dish in Bengali meals.
Mango chutney is thick and the taste is tongue tickling. And ombol is very light in consistency and runny, similar to soup. With this same recipe you can make both, just adjust the sugar and salt. And add more water to make a thin soup like consistency for aamer ombol.
Normally we make it without raisins. But I love raisins in chutney. Whether it is mango or tomatoes. But you can omit raisins if you like.
Raw mango – 250 gram
Sugar – 1/2 cup
Salt – 1/2 teaspoon or to taste
Raisins – 2 tablespoon
Oil – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Dry red chilli – 1
Roasted cumin powder – 1/2 teaspoon
Oil – 1 tablespoon
Water – 1 cup
Peel and chop the raw mangoes. Wash, drain and keep aside.
Heat oil in a pan. Add mustard seeds. When the seeds starts to crackle add the dry red chilli. Stir and add the chopped mangoes.
Add salt and turmeric. Saute for 1- 2 minutes. Add raisins and water.
Cover and cook until the mangoes becomes soft.
Now add the sugar. Cook until the sugar dissolved and chutney becomes thick. You can add little red chilli powder too. I didn’t.
Taste and adjust the sugar and salt if require.
Remove from heat. Add roasted cumin powder. Mix well. I have used 1/2 teaspoon cumin powder but if you like you can add 1 teaspoon.
Keep in refrigerator and serve in meal times.
I would love to hear from you. If you like the recipe please leave some words in comment.
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