Bengali Mango Chutney
This chutney has a piquant, sweet flavor and excellent colour — a terrific accompaniment to meats and poultry of any kind.Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 2 tbsp vegetable oil
- 1/2 tsp panch phoron
- 1/2 tsp black cumin
- 3 dried hot red chilies, seeds removed
- 1 teaspoon turmeric
- 2 tablespoons sugar
- 2 large ripe mangoes, 1/4” thick pieces
- 5 tbsp shredded sweetened coconut
- 1/2 tsp salt
- 2 tbsp fresh cilantro, chopped
Heat the oil in a saucepan over medium-high heat. When hot, add the panch phoran and chilies. Allow the seeds to sputter and the chilies to darken. Be careful not to burn.
Add the turmeric, black cumin, 1 cup of cold water and the sugar. Stir, and add the mangoes, coconut and salt. Stir to mix and bring to a boil. Turn the heat to low and simmer until the mixture thickens slightly, about 15-20 minutes.
Remove from heat, stir in the cilantro and serve hot.