Kancha Aamer Misti Anchar/ Raw mango sweet chutney

As we head towards almost the end of the season of “kancha aam”(raw mangoes), making anchar or sweet relish was something which was mandatorily done by my mother every year. Tart raw mangoes, cooked in jaggery, aromatized with Paanch phoron, a dollop of aamer anchar would always make an ordinary meal special.

Kancha aamer misti anchar stays less than the sour mango pickle. This is because the sour pickle being made with lot of salt and oil and almost no water, does not let any bacteria or fungi grow on them. While the misti anchar having sugar and water in it stays for 15-20 days to maximum 1 month.

Now, I do for my family, what my mother has done while we were kids. So, here comes the recipe of the misti anchar which was prepared a few days back. A mentioned earlier about the short shelf life of misti anchar, I prefer to prepare the misti anchar in small batches. Oh I agree that it is a lot of work. But it is absolutely worth it. Don’t you agree?


Kancha Aamer misti anchar

Course Relish
Cuisine Bengali
Keyword aamer achar, kachaamerachar, mistianchar
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 500g of raw mangoes
  • 500g of jaggery
  • Sugar as needed
  • 1 teaspoon of salt
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of paanch phoron
  • 2+2 red chilies
  • ½ teaspoon of coriander seeds
  • 1 tablespoon of mustard/cooking oil


  • Wash the mangoes thoroughly, peel them and keep them aside.
  • Sprinkle salt and turmeric powder on the raw mangoes, mix properly and let them rest for about half an hour.
  • In a kadai, take oil and heat it. Temper the hot oil with 2 red chilies.
  • Add the mangoes to the kadai and saute them for 15-20 seconds.
  • Add about ¼ cup of water to the kadai followed by the jaggery and salt.
  • Let the mangoes cook in the jaggery completely.
  • Meanwhile, in a pan dry roast the coriander seeds, paanch phoron, 2 red chilies.
  • Grind the spices to fine powder and keep them aside.
  • As the mangoes get cooked and the consistency of anchar reduces to your preferred consistency, turn off the flame. (I like my mangoes of the consistency when it just begins to turn mushy)
  • Add the ground spices to the anchar and give it a hearty mix.
  • Your misti anchar is ready. Store it in an airtight container for at least 15-20 days.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com