Bengali Hot & Sweet Mango Chutney: A Vibrant, Easy Recipe
35 minutes
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About Bengali Hot & Sweet Mango Chutney: A Vibrant, Easy Recipe
Transport your taste buds to the vibrant heart of Bengal with this irresistible Hot & Sweet Mango Chutney! Made with sun-ripened mangoes, fragrant spices, and the rich sweetness of jaggery, this chutney is a symphony of sweet, spicy, and tangy notes. It's surprisingly simple to make, yet delivers an explosion of flavor, perfect for breakfast, brunch, or as a delightful accompaniment to any savory dish.This recipe captures the essence of mango season, transforming juicy mangoes into a flavourful condiment that will elevate your meals. The subtle heat from red chili powder dances beautifully with the warm aroma of fennel and garam masala, creating a truly unforgettable culinary experience.Whether you're a seasoned chef or a kitchen novice, this recipe is easy to follow and guaranteed to become a new family favorite. Add a touch of authentic Bengali flair to your table with this delightful chutney!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
- 2 Mangoes ripe, approximately 500g total weight. peel and roughly chop.
- 150 gm Jaggery
- 1 tsp Chili Powder red
- 2 tsp Fennel Seeds lightly toasted for enhanced aroma (optional)
- 1 tsp Garam Masala
- 1.5 tsp Salt adjust to taste
- 1/4 cup Water for initial simmering, adjust if needed
Instructions
Prepare the Mangoes
- Peel and chop the mangoes into roughly 1-inch pieces. Soaking is optional but can help retain some texture.
Simmer the Mango Mixture
- Combine the chopped mangoes, jaggery, salt, and 1/4 cup of water in a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce heat to low and continue to simmer, stirring frequently, until the mangoes soften and the mixture thickens (approximately 20-30 minutes).
Add Spices and Thicken
- Stir in the red chili powder, toasted fennel seeds, and garam masala. Continue cooking and stirring until the chutney reaches your desired thickness—it should be thick and slightly sticky. Remove from heat.
Cool and Store
- Allow the chutney to cool completely. Transfer to a sterilized glass jar and store in the refrigerator for up to 2 weeks. Enjoy!
Recipe Notes
Expert Tips
- For a smoother chutney, you can blend the cooked mango mixture briefly after it thickens. Avoid over-blending to maintain some texture.
- Adjust the amount of red chili powder to control the level of spiciness according to your preference. Start with less and add more gradually.
- Toasting the fennel seeds before adding them enhances their flavor significantly. Toast them in a dry pan over medium heat until fragrant.
- Use ripe, flavorful mangoes for the best results. The quality of the mangoes directly impacts the taste of the chutney.
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Recipe Nutrition
Sodium: 684mg
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6 Comments
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Such an enticing dish! Thanks for the recipe.
Such a beautiful dish! Can’t wait to try it.
This is a fantastic recipe! Thanks for sharing.
Just can’t resist
What a great recipe! Thanks for sharing.
So delicious! Excited to make it.