Mangoes are my all time favourite fruit and is considered as 'King of Fruits' in Bengal. I am particularly fond of fresh ripe mangoes as well as sweet, tangy and spicy mango chutney. Chutney is a very common dish served before dessert in most Bengali occasions, mostly made out of mangoes during mango seasons. I love to eat it any time especially after having meals. Chutney is prepared from ripe mangoes either sweet or sour but I always prefer sour one which gives a tangy taste to the chutney. It can also be prepared from raw mangoes which is available most of the time.
2 nos. Raw or ripe mangoes
3 tblsp. sugar (depending on the sweetness of mango you can change the amount of sugar added.)
1 tsp. Salt (or as per taste)
6 to 8 Red chilli s
2 tsp. Fennel seed (sauf)
1/2 tsp. methi seed
1 tsp. mustard seed
1 tsp turmeric powder
1 tsp. red chilli powder
2 slitted green chili
1 tsp. oil
1 Wash mangoes and peel off the skin and cut them into long slices. If you want you can discard the seed.
2. Heat a pan and add 3 red chilis, 1 tsp. methi seed and 1 tsp. fennel seed (sauf). Roast them for a couple of minutes and then grind them in a grinder to make powder.
3. Heat oil in a pan and add 3 to 4 red chillis, fennel seeds and mustard seeds. When mustard starts spluttering add mango slices. Stirr for a minute and add turmeric powder and salt. Stirr again for a couple of minutes and add 2 cups of water. Cover it with a lid and let it cook for about 10to 15 minutes with occasional stirring.
4. When the mango slices gets softer, reduce the flame and add sugar. stirr again and try to mash some of slices to get a chutney of thick consistency. Cook for another 5 to 6 minutes until the chutney becomes thick.
5. Remove from fire and set aside to cool. When it become cool serve it in a bowl or pour it into a jar and refrigerate it. It can be stored for long time in refrigerator.