During the winter months this is a must accompaniment with lunch at home specially in the weekends. Though much loved for its perfect combination of sweet and sour taste with an extra bit of tickle for your tongue because of the addition of dry red chilli, it’s pretty easy to make and gets ready in a jiffy. The zing attributed to the dish comes mainly from two ingredients dates/ khajur and aam paapad or aamshotto, the Bong name given to dried leather of mango pulp and sugar syrup. I always have a stock of aamshotto handy in my fridge for this chutney and for those depressing times to eat just like that. Often having just a slice of aamshotto uplifts my mood. So whenever I chance to go to C.R.Park I pick up quite a few of them.
The way to make it:
- 5 big red tomatoes chopped
- 10-12 dates/khajur deseeded
- Aam paapad/aamshotto cut in small cubes (as much as you want)
- A fistful of raisins/kishmish
- 5-6 tablespoons of sugar
- 1 tsp of paanch phoron or five spices (Fennel, nigella, wild celery, mustard, fenugreek)
- ½ tsp grated ginger
- 2 dry red chillies
- 1 tablespoon mustard oil
- 1 pinch of turmeric powder
- A pinch of salt
Heat oil in a kadai/wok and temper it with paanch phoron and dry red chillies. Add the grated ginger, chopped tomatoes, turmeric and salt. Saute till the tomatoes get pulpy.
Add the cubes of aam shotto, khajur, some raisins, sugar and a big cup of water. Let it get cooked on high flame till the water is reduced and the chutney thickens.
Let it cool, garnish with the remaining raisins and serve.