AMMER CHUTNEY/BENGALI SPECIAL MANGO CHUTNEY

 

Summer is knocking our door. In this hot season we always change our food habits. We take light soft

 drinks, summer vegetables lightly cooked.We, Bengalis have “toker dal “in lunch dish, it is made with

 ripe mango..This is a favorite dish for Bengalis .I also love this very much. This “toker Dal” is not only

 tasty but helps to keep body cool and fresh. We used to have “bhindi fry “or “potato fry” as a side dish

 with “ toker dal”.Another one item which is always in lunch dish is “ Ammer chutney”. This typical

 Bengali “Ammer chutney “is so much palatable that we can’t resist our self to have it. Ripe mango is

 used to make this chutney. We use sugar with mango for perfect taste of Bengali chutney. You can use

 jaggery instead of sugar but it will give perfect taste...I think so.

Now what I am using for mango chutney; Bengali special……

INGREDIENTS: 1) RIPE MANGO: 1 BIG SIZE, SLICED

2) GINGER: 2 INCHES, FINELY SLICED

3) DRY RED CHILI: 1

4) MUSTARD SEED: 1 TABLESPOON

5) MUSTARD OIL: 2 TEASPOONS

6) SUGAR: 100 GRAM, I use a big size  mango.

FOR DRY ROAST MASALA “BENGALI BHAJA MASALA”: CUMIN SEED (2 TABLESPOONS),

 RED CHILI (1).Dry roast cumin seeds and red chili in taoa. Let it cool. Roughly grind in “Hamal

 Dista”( Mortar and Pestle, is ancient  device that is applied for the main purpose of crushing and

 grinding the substances into fine powder)

HOW TO COOK: Peel off the skin of mango. Wash it properly and slice. Boil mango pieces and drain

 out boiled water from mangoes otherwise the taste of mango chutney becomes too shower.

Place karai on gas, pour 1 tablespoon of mustard oil and start flame. When oil become hot add mustard seeds

 and one dry red chili in it. Now it will make sound and an aroma of typical Bengali (“phoron, smell of mustard

 seeds and dry red chili”) will comes out. Add boiled mango pieces, salt and stir….add little water (2

 tablespoons) and sugar. Mix all well. Boil for 5 minutes. Make a thick consistency. Now off the gas flame.

 Transfer our “AMMER CHUTNEY’ in a glass bowl. Sprinkle dry roasted masala on ready chutney and

 immediately keep a lid on bowl. Let it cool for atleast one hour .You may keep it in refrigerator for ½ an hour for

 perfect and original taste.

Enjoy Bengali "Ammer chutney".