Bengali's special occasion menu is always incomplete without a sweet chutney. I personally prefer this type of tomato chutney at the end of a heavy and spicy meal. The tangy-ness of this chutney actually comes when tamarind is added but in the season when green mango is readily available I would always prefer adding that as it adds an wonderful flavor to the chutney. Another specialty of this chutney is that it is cooked in a pressure cooker as suggested by one of my friend which actually reduces the time and effort requires while cooking.
Green mango 1
Whole red chili 3 to 4
Sauf (fennel seed) 1/2 tsp
Mustard seeds 1/2 tsp
Roasted cumin and Sauf powder 1 tsp
Green chili (slitted) 3
Turmeric powder 1 tsp
Red chili powder 1 tsp
Sugar 1 cup (Depend on the sourness of the mango)
salt (as per taste)
Raisins 3 tbsps
1. Wash tomatoes and green mango and cut into medium pieces.
2. Heat oil in a pressure cooker and add red chili, mustard seeds and sauf. Let mustard splutters. Add mango and tomato pieces, slitted green chili and saute it for sometime. Add turmeric powder, red chili powder and salt. Stir again so that it doesn't stick to the bottom of the pressure cooker.
3. Now add sugar and raisins and stirs for sometime.. Add water as required and cover the lid of the cooker and cook it up to 4 whistles in medium flame. Open the lid and mix it thoroughly. Add roasted cumin and sauf powder.Stirr until the gravy becomes thick. Check the the sweetness and add some more sugar if required.
Garnish with roasted sauf powder. Serve along with typical bengali food.