Sweet Mango Chutney with Panch Phoron

 Sweet Mango Chutney is Bengali style chutney where raw mangoes are cooked with Jaggery and Panch phoron. Panch Phoron is a five spice mix used in Bengali cuisine. This is the first time I am preparing panch phoron. When I read this recipe from Hamaree rasoi , I was too curious to taste this pickle since I never had pickle with panch phoron. We make sweet aam chutney with Jaggery and red chillies and other spices.

 

This pickle is sweet , tangy and spicy. It has a nice aroma of fennel seeds and fenugreek seeds. I made this chutney yesterday night and I wanted to click pictures today during day light. But guess what, I finished eating more than half of the pickle yesterday night. In fact, its my 2 year old daughter who ate more than I did. She loves raw mangoes. I know most of kids don't like sour taste. But our little lady is crazy for mangoes , esp super sour mangoes.

 

Since this chutney is tangy and sweet at the same time, she loved it. When we went for vegetable shopping today, she is grabbing raw mangoes and adding it in my basket :) BooBoo rocks !!!

With all those raw mangoes I am going to make a Maharastrian style sweet aam chutney. Will post that recipe soon

 

 

Total Time : 20 min
Prep : 5 min
Cook : 15min

Recipe Source : http://www.hamareerasoi.com/2011/05/raw-mango-chutney-kancha-aamer-chutney.html

Yield:  about 1 cup of chutney

Ingredients

• 1 raw mango about 1 and 1/2 cup - Cut in lengthwise or diced into small pieces
• Jaggery -  1/2 cup
• Dates - 1/4 Cup
• 2 whole red chilly
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon red chilli powder
• 1 pinch of salt
• 1/2 cup water
• 1 tablespoon sesame seed oil ( original recipe calls for mustard oil, I used sesame seed oil instead )
• 1 tablespoon panch phoron powder ( recipe follows)

For Panch phoron :  

• 2 tablespoon black mustard seeds
• 2 tablespoon Jeera
• 2 tablespoon Fennel seeds ( Saunf )
• 2 tablespoon Kanolji (onion seed)
• 1 tablespoon Fenugreek seeds

Directions

1. Dry roast all the ingredients listed under panch phoron until nice aroma comes out. Do not burn the seeds. Let it cool for 10 to 15 mins. Grind it to a fine paste in a small mixer jar. Do not add water. This is called panch phoron powder. It means 5 spice mixture. This powder is used in Bengali Cuisine for making various dishes. Store this powder in a airtight container. I stored this in deep freezer in a zip pouch.

                       
 

2. Heat oil in a pan, add cut mangoes when the oil is hot. Sprinkle a pinch of salt an 1/2 teaspoon red chilly powder to the mango and  sauté till mangoes turn light brown

                   
 

3. Remove mango pieces and put it in a plate lined with paper towel

4. In the same pan add mustard seeds to the oil. When the mustard splutters, add whole red chilly. Immediately add mango pieces followed by 1/2 cup of water

                    
 

5. Cook for 2 to 3 min till mango pieces soften. Now add Jaggery and stir till jaggery dissolves completely

                    
 

6. Continue cooking till the mixture reaches desired consistency
7. Remove seeds from dates and puree it with 3 tablespoon water in a food processor. Add this dates puree to the cooked mangoes. Cook for 5 more minutes

8. Remove from heat . When the chutney is cooled, add 1 tablespoon of panch phoron powder the chutney and mix well
9. Store in airtight container and refrigerate. This chutney stays good for 4 to 5 days when refrigerated. If left outside, it should be consumed within 2 days, otherwise it gets spoiled easily