#Summer Cooler Recipe 4 ~ Kancha Aamer Chutney/Kacche Aam ki Chutney (Raw Mango Chutney)

Summer Cooler Recipe 4:

‘Knacha Aamer Chutney’ or raw mango chutney is an all time Bong favourite. A lunch or dinner accompanied with a fingerlickingly delicious chutney specially on Sundays is what we call a Bong signature meal. Our family is no exception to this. Whatever delicacies may I cook, a chutney/aumbol/tok  and mishti doi must mark the end of our Bong meal. I am sure most of you love raw mango chutney too. So here I am with the recipe of raw mango chutney the Bong way…..

Tomato Khajur Aampaapad Chutney (Khejur Aamshottor Chutney)

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.

 

Tomato Khajur Aampaapad Chutney

Tomato Chutney (plain) Bong Style

This is a chutney recipe of my mother, sweet, delicious a must after a Bong meal. It always features on our Sunday menu and the meal is incomplete without it. Its very simple and easy to make.

Recipe:

Tomato Chutney (plain)

Ingredients: 

• 500 gms red n ripe tomatoes chopped
• 7-8 tblspns granulated sugar
• 1 tsp mustard seeds
• 1 tsp minced ginger
• 1 pinch turmeric powder
• 1 pinch salt
• 1 tblspn mustard oil
• 1 cup water

Procedure:

Heat oil in a wok and splutter mustard seeds and ginger. Add the tomatoes, turmeric powder and salt. Fry the tomatoes till the raw smell is gone. Add water and let them get cooked. When the tomatoes become tender, add sugar. Now begin to stir, after sometime when the sugar melts, the consistency is thick and the chutney turns dark red, turn off the heat and let it cool. Your tomato chutney is ready to be served.