Kancha Aamer Chutney (Mango chutney – Bengali Style)


Raw mango (medium-sized) 1

Green chili 1 (slit)

Sugar 3 tbsp

Salt 1 tsp

Panch phoran 1 tsp

Oil 1 tbsp

Mustard/cumin seeds 1 tsp

Turmeric powder ¼ tsp

Panch phoran

Cumin seeds 1tsp

Mustard 1 tsp

Kalonji (Nigella) 1 tsp

Saunf (Fennel) 1 tsp

Methi seeds (fenugreek)  ¼ tsp


To make panch phoran roast the ingredients and powder them.


Wash and  scrape the  mango. No need to take out the peel very smoothly. Slice the mango into finger-sized pieces.

Saute a little and add a cup of water and salt. Cover and cook till mangoes are soft.
Add sugar and mix well. Cook till you get a thick consistency and the mangoes are soft but not mashed up.

Add panch phoran and mix well and remove from flame.


Makes an excellent side dish for chapathis.

Chef’s Note:

1.YOu can use jaggery instead of sugar.

2. Instead of paanch phoron powder you can add coarsely powdered fennel and roasted cumin powder.

3. Raisins added to mango enhances the taste. In case you add raisins, add 1/2 tsp of red chilli powder along with sugar.



Mango Pachadi


Raw mango (medium-sized) 1 (cut into 1″ pieces to make 1 cup)

Tamarind pulp (from size of a marble)

Green chilli (slit) 1

Salt 1 tsp

Jaggery (crushed) 1/3 cup

Red chilli powder ½ tsp

Curry leaves  2 sprigs

Cumin powder ½ tsp

Turmeric powder ¼ tsp

Oil 1 tbsp

Rice flour 1 tsp

Mustard 1 tsp

Scrape the skin from the mango (no need to peel) and cut them into 1″ pieces.

Heat oil in a kadai and temper the mustard seeds. Add the slit chili and saute for a few seconds. Add the mango and saute for a minute. Add the tamarind pulp, turmeric powder, chili powder, cumin powder, salt, and crushed jaggery.  Cook till the mango is soft.

Make a paste of rice flour by adding two tbsp of water. Add the paste and curry leaves to the pachadi and let it come to a boil.

Remove from fire and serve hot or cold.

Sabudana Upuma

(4 Servings)

Cooking Time : 10 to 15 minutes


Sago (sabudana) 2 cups

Shelled peas 1/2 cup

Onion 1 (big) 0r 2 medium -sized (finely cut) [optional]

Peanuts 1/4 cup

Potato 1 Big (boiled and diced into cubes)

Cumin seeds 1 tsp

Green chilies 2 (slit into 1″ pieces)

Salt to taste

Chilli powder 1/2 tsp

Turmeric powder 1/4 tsp

Sugar 1/2 tsp

Salt  1 tsp

Lime juice 1 teaspoon

Oil 2  tablespoons

Fresh coconut , scraped 3 tbsp

Curry leaves  3 sprigs

Fresh coriander leaves, chopped 2 tbsp


Wash sabudana 2 to 3 times to remove all fragments and soak in ¼ cup water for 3 to 4 hours. Sabudana grains should be separate,  moist and spongy. Otherwise leave the washed sabudana on a perforated plate and place the perforated plate over a bowl of water so there is moisture percolating continuously to keep the sabudana moist. Cover the perforated dish/bowl covered with a lid and leave it overnight.

Roast peanuts and powder them coarsely. , and lemon juice to the ground nuts and mix well.

Heat oil, add cumin seeds, and when they splutter add onions and saute well till the color changes. Add chopped green chillis, curry leaves,  salt, sugar, turmeric powder, chilli powder, shelled peas  and potatoes  cubes. After 3 to 4 minutes add sabudana and mix well. Keep  covered and on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Add powdered peanuts, mix well, remove from fire and add grated coconut and lime juice. Mix well and garnish with coriander leaves.

Chef’s Note: It is preferable to use bigger pearls of sago. This dish being a upavas dish normally  does not use onion. But if you like onion flavor you can use it.