A staple in Bengali household, this is a wonderful way to end a traditional meal specially during summer. This is a must in my family whenever there is a get together and I get lots of compliment for this. The secret of its taste lies on the dry masala powder I sprinkle at the top. We love our chutneys a bit hot as well as sweet, so while making the dry powder, I sometimes roast a dry red chilli along with the masalas, grind them and sprinkle them at the top. Sometimes I add some raisins as well, which gives an extra kick to the tastebud.
- 2 medium green mangoes
- 1 tsp oil
- 1 tspn panchforan
- 2 dry red chilies
- 1 cup warm water
- 1/2 cup sugar
- Salt to taste
- 1/4th tsp whole jeera (cumin) seed
- Raisin – 1 tbsp
Cut the green mangoes with the skin into boat shapes.
Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies. When they start to crackle, mix in the mangoes with salt and a pinch of turmeric. Mix in warm water. Let it boil for some time till the mangoes are soft, but not mushy.
Remember, not to add the sugar till the mango is soft, otherwise, it will not allow the mango to get cooked. Add the sugar and mix well. Let the sugar dissolve and then start boiling. Adjust the seasoning.