How to cook Bengali Raw Mango Chutney with Panch Phoron

Posted on Oct 12 2018 - 10:51am by kumar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Serves: 3 People

    Ingredients to cook Bengali Raw Mango Chutney with Panch Phoron :

  • 1 raw Mango peeled and cut into thin slices lengthwise or chopped into small cubes
  • 2 tsp Mustard Oil
  • 1 dry Red Chilly
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Turmeric powder
  • 1/2 tsp black Salt or normal Salt
  • 2/3 cups Sugar
  • 1 tsp panch phoron or use the below ingredients :
  • 1/4 tsp nigella seeds (Kalonji)
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel Seeds
  • 3-4 Fenugreek Seeds
  • 1/4 tsp Mustard seeds

    How to cook Bengali Raw Mango Chutney with Panch Phoron :

  • Dry roast the panch phoron spices.
  • Or dry roast the cumin seeds, fennel seeds, mustard seeds, nigella seeds and fenugreek seeds as listed in the panch phoron ingredients.
  • Panch phoron consists of equal portions of these five whole spices but fenugreek seeds is used in lesser proportion because of its bitter taste.
  • Grind the roasted spices into a fine powder in a spice grinder. Keep it aside.
  • Heat a pan and add mustard oil.
  • When the oil is hot,add the mustard seeds and the dry red chilly.
  • When the seeds stop to splutter, add the cut mango pieces.
  • Add a pinch of turmeric powder and salt. Fry it on medium heat for 4-5 minutes.
  • Add sugar and let it caramelise. Add about 1 cup water to the mixture.
  • Cover and cook on medium heat till the mango pieces become soft and cooked.
  • Sprinkle the roasted ground panch phoron. Stir and mix.
  • Turn off the heat.
  • Serve the raw mango chutney as a side dish or sweet with lunch or dinner.
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