Aamer Chatni – by, Tanushri Dan
A ‘SWEET CELEBRATION’ GUEST-POST BEFORE ROUND-UP!!!
My mum used to say I’ve a bad luck in case of friends!!! Today I’m really wondering, is it so? Yes, that’s partially true if I talk about friends in general… But I have many special friends, with whom I stay in touch on day-to-day basis or even if I don’t, that doesn’t affect a great rapport that we share :)
I have recently made some sweet foodie friends… Via foodie groups n blogging platform! One such friend is ‘Tanushri’ of Food Lover’s Own World… Since I posted ‘Crunchy Chickpeas’ on one of the groups, we started conversing via social media! She tried it out in her kitchen n posted on her space with credits given to me! How I loved that… n believe me, I simply fell in love with her skills of food-photography :)
Just in last few days, we communicated often n I felt we share quite similar traits… She loves reading, I do! She loves food-photography, I do! She’s a home-chef, even I’m! But when it comes to write a recipe, I’m a little lazy at times… n she confessed the same :P I find myself lucky to get in touch with this lovely lady – Tanushri Dan… Thanks Tanu, for accepting my request of guest-posting on ‘Cooking with SJ’ :)
Over to Tanushri…
I am a simple “Bengali” girl who loves to eat! And cook for loved ones…I love the whole procedure that turns raw ingredients into delicacies. I love spices. Photography is my passion. I love taking pictures.
“Cooking with SJ” is a brilliant website with many beautiful recipes. I can find some really easy and quick recipes there. Beautifully explained recipes with simple instructions. I have tried few of them and of course they turned out lovely. It’s a pleasure to write a guest-post on “Cooking with SJ”.
I am sharing the recipe for “Aamer Chatni” (a typical “Bengali” chatni with raw mango). Bengali “chatni”s are much different than other parts of India. These are not eaten as dips. Rather it’s an inseparable part of a traditional Bengali meal. This one is tangy-sweet and mildly spicy. Really a tongue-tickling “Chatni”!!!
Cooking Time: 10-12 Mins
2 Large Raw mango
1 cup Sugar
1/2 tsp Black mustard seedS
1 Dry red chilli, torn into pieces
1 1/2 tsp Mustard oil (or any other oil)
Turmeric powder 2-3 pinches
Salt, to taste
3/4 cup Water
STEPS TO FOLLOW:
- Wash and peel mangoes and cut lengthwise into medium wedges. Throw the stone.
- Heat up a pan with oil. Sprinkle mustard seeds and dry chilli. Let it splutter and get fragrant. Do not burn.
- Add mango wedges. Add salt. Give it few nice stirs over medium heat. Cover it and cook for a minute.
- Add water. Bring it to boil. Add turmeric powder. Shimmer covered until mangoes are tender. It doesn’t take much time.
- Add sugar. Mix well. Check seasoning. Cook on medium-high temperature until you get the right consistency. It should little runny but sticky/creamy in texture.
- Quantity of sugar depends on tanginess of mangoes and your taste buds. So add or reduce according to your taste.