Aamra Chutney


In Bengali cuisine, a chutney is a course in itself, served right after the main savoury elements—fish, meat, rice, and vegetables— and before desserts. Chutneys are made with seasonal sour fruits such as tomatoes, raw papaya and raw mangoes along with spices that vary drastically between different households and traditions. Their consistency ranges from that of a sticky jam to a thin sugar syrup and their flavour profiles tend to be sweet, sour, and spicy. This version by Sienna Cafe uses aamra or hog plum. The chutney is made sweet and aromatic with the addition of jaggery, mustard seeds, and fennel seeds, while the aamra adds a signature tartness common to all chutneys In a modern twist to a Bengali culinary classic, this chutney is served as a jello at Sienna Cafe.

Aamra 500 grams
Sunflower oil 15 grams
Black mustard seeds 2 grams
Fennel seeds 5 grams
Dry red chilli 2 chillies
Turmeric 1 gram
Water 1 litre
Salt To taste
Jaggery To taste
Lime juice To taste

Peeler, Small Kadhai, Stainless Steel spatula.


To prepare the aamra for the chutney, peel and cut it into equal sized wedges.


To make the chutney, heat oil in a kadhai and temper it with the dry red chilli until  it darkens. Then, add the black mustard seeds and fennel seeds, followed by the  turmeric powder. Cook for another minute.


Add the aamra and cook on medium heat until the aamra softens.


Add water to cover the aamra pieces and let the chutney simmer. For a thicker chutney, you may choose to reduce the amount of water added to the aamra mix.


Finish by adding jaggery and lime juice according to your preferred tart to sweet ratio. You may also add a little pinch of salt at the end.


Eat it cold with rice, or as is in a bowl.

First launched as a pottery store in Kolkata, Sienna has now evolved into a much loved cafe serving wholesome and flavourful food. The cafe serves a range of dishes that highlight the diversity of food in West Bengal and follows a ‘bazaar to table’ concept, showcasing the best of local and seasonal produce. Supporting local artisans, food producers, and food vendors has been a fundamental part of Sienna since their inception, and collaboration is at the heart of this principle.

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