bengali kancha aamer chutney

Wash and peel the raw mango (you can use them with out peeling too)

Slice into stripes or make big or medium size cubes as per your choice.

Heat oil in a heavy bottom pan and let it coome to smoking point.

Switch off the flame and let it cool down a bit.

Switch on the heat and add mustard seeds in the oil and as soon as it start crackling add asafoetida,bay leaves and whole red chilies and stir.

Now add turmric ,sliced raw mangoes and salt and saute for a minute.

Add 1 cup of water ,cover the pan and let it cook till mango become soft but not mushy.

Now add sugar and simmer till it thicken slightly.(you can adjust the thickness as par your choice)

Add the ground panch phoron masala and mix.

Store in a sterilized glass jar when it cool down completely.

Serving suggestions - serve with any snack or as an acccompaniment with main course meal, goes well with rice and roti both.