Kacha Aam Er Chutney Raw Mango Sweet Chutney Playful Cooking

Two varieties of Kacha Aam Er Chutney

There are two typical varieties of Kacha Aam Er Chutney (Bengali Raw Mango chutney) that we prepare during summer. The first one is lighter with a sweet-sour taste, and we serve at the end of a meal. You will find that recipe in my cookbook “Taste of Eastern India”. The other one is this caramelized sweet chutney that can be bottled as a condiment. We serve in tiny portions along with the meal. This can be compared to sweet fruit preserve called murabba

Add this Kacha Aam Er Chutney to your cheese platter

I personally feel that this Kacha Aam Er Chutney is great for a cheese platter as well. You could spoon a little on Brie cheese and bake the cheese. The spiced sweet chutney balances beautifully with the soft cheese when paired with salty crackers.

What substitute can you use for this Green Mango Chutney

You can prepare the same chutney with other fruits as well. You should look for fruits that are crunchy and wouldn’t get mushy on cooking. Fruits like pineapple or raw papaya or crunchy pears that retain a coating of the caramelized sauce and maintain its shape on cooking would work really well. However, I am sure even if you pick a fruit that soften a lot like fig or grapes, it will work great too. Except, you might not need that much jaggery to form the sauce. You can also use sugar instead of jaggery, but I do feel that jaggery gives an extra oomph of taste and that gorgeous color that sugar probably cannot.

KEY NOTE!

If you want to store this chutney and preserve it for a few months, you have to be very careful not to add any water while preparing it. Even the mango bites shouldn’t retain any water. So, clean the mango before slicing and then, rub it clean before you start cooking with it. Now, before the summer ends, grab a couple of green mangoes from your local store and make this chutney. I would love to know if you tried it, so please remember to tag me in Instagram or FB if you share your creations.