Friday, June 28, 2013

Aamrar Ambol / Aamrar Chaatni (Bengali-style Chaatni with Hog plum)

A tickling sound comes out instantly with the name of the dish! Tangy-sweet feeling with a little touch of spice brings water in my mouth! I bet it happens with you as well.
I just can't explain how much I love this Ambol (অম্বল ) / chaatni. 
কাঁচা  আমের  চাটনি  (raw mango chaatni), আমড়ার চাটনি (raw hog plum chaatni) are my most favourite ones.
My MIL makes aamrar chaatni with poppy seed paste, paNchforon and dry red chilli. But my mashi sasuri ( my MIL's sister) adds mustard paste with poppy seed paste. I liked it very much. And brought some raw hog plum (we Bengali people call it "aamra") from India few days back.
It's an easy recipe but really irresistible one!


Ingredients for Aamrar Ambol / Aamrar Chaatni:

  1. Kancha aamra (raw hog plum) 15-18 (peeled and halved)
  2. Panchforn 1 pinch
  3. Dry red chilli 2 
  4. Poppy seed and mustard seed paste (2:1) 4-5 table spoon
  5. Turmeric powder few pinch
  6. Salt as required
  7. Sugar 1 cup (adjust according to your taste)
  8. Mustard oil 1 table spoon


How to prepare Aamrar Ambol / Aamrar Chaatni :

  • Wash  aamra and keep aside.
  • Heat oil in a pan. Sprinkle paNchforon to it. let it splutter for few seconds. Add dry red chill (don't add whole chillies..make pieces or it might splutter badly.)
  • Add aamra and sauté for few seconds. Add salt and turmeric powder.
  • Add 1 cup water and bring it to boil. Shimmer until aamras are cooked. Add sugar.
  • Now add poppy seed and mustard seed paste. Shimmer until raw smell is gone. Let it come to desired consistency. It should not be too thick or too watery. Turn off the gas. 
  • Cool it down before serving. 

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