Bengali-style Mango Chutney is a traditional Indian for a classic chutney of lightly-stewed and spiced semi-ripe mangoes served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali-style Mango Chutney.
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Ingredients:
2 medium-sized mangoes (these should be semi-ripe and juicy)
½ tsp Panch Phoron
2 tbsp powdered jaggery, or to taste (will depend on the sweetness of the maongoes)
1 tbsp peanut oil (or any neutral oil)
3cm piece of ginger, grated
¼ tsp red chilli powder
pinch of garam masala
pinch of asafoetida (hing), optional
salt, to taste
Method:
Rinse the mangoes then wipe dry with paper towels. Peel them, pare the flesh from the stone and chop it finely. Set aside for later.
Heat the oil in a medium-sized frying pan over low heat. Add the panch phoron and stir into the oil. Let the spices splutter and crackle but make sure they do not burn.
At this point stir in the ginger and fry for a few seconds, until no longer raw. Add the finely-chopped mango then stir in the chilli powder, garam masala and asafoetida. Bring to a simmer and cook for about 90 seconds then stir in the jaggery.
Mix once more and continue cooking for 3 minutes more. Take care not to over-cook the mixture or it will become too thick.
Turn the chutney out into a bowl.
It can be served warm or at room temperature as a dip or a spread.
