I have discussed many times that Bengali chutneys are sweet in taste to satisfy our sweet tooth. We do eat desserts or sweet dish after that however we still prefer the chutneys to be sweet. Hence, I had a perception (till I came to college) chutneys are sweet! See how wrong I was… I do enjoy savoury chutneys however with plain rice I always prefer to have the sweet chutneys. Raw/Green mango chutney is my favourite. But now it’s winter so supplies of mangoes are very less and mangoes during off season does not taste good. At this time of the year I prefer Aamsotto Khejur Chutney.
What is Aamsotto?
Aamsatto is nothing but aam papad or dried mango bar. It is made out of mango pulp and later sun-dried. In Bengali we call it Aamsatto.
How to use Aamsotto?
This is a great way of storing mango flavours and use it in varieties of cuisines especially in making Bengali style sweets. I remembering eating aamsatto just like snack in my childhood days. In Bengal, aamsatto is also soaked in milk and later blended with little sugar and relished with plain rice after completing the meal. Aamsatto Khejur chutney is a popular recipe from Bengal which is prepared during marriages, and other occasions.
What is Panchphoron?
It is a mixture of five spice and makes and exotic taste and aroma when added to a recipe. Panchphoron contains fennel seeds, cumin seeds, fenugreek seeds, nigella seeds and radhuni.
How the Aamsatto Khejur Chutney taste?
Aamsatto has it’s own flavour which sweet as well as tangy. Similarly, the taste of this chutney is balanced of flavours. It is a bit of sweet and tangy in short khatta- mitha.
Can I store Aamsatto Khejur Chutney?
Like other chutneys you can definitely store this aamsatto khejur chutney. After cooking cool the chutney and pour it in a glass container and cover with a lid and store it in the refrigerator upto 7 days. You can take out your portion everyday and keep it back the remaining in the refrigerator.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving – 4 to 6
Aamsotto Khejur Chutney / Amsatta Khejur er Chutney
Aamsotto/ Dried Mango Bar – 150 gms, cut into squares
Khejur/ Dates – deseeded and sliced, 1/2 cup
Sugar – 2/3 cup
Water – 1 cup
Turmeric Powder – 1/4 teaspoon
Panchphoron / Bengali Five spices – 21/2 teaspoon
Lemon Juice – 1 tablespoon
Salt to taste
Raisins – 2 tablespoon
Whole Dry Red Chilli – 1 or 2
Cumin Powder – 1/4 teaspoon
Mustard oil – 2 to 3 tablespoon
1. Take 11/2 teaspoon of panchphoron in a pan and dry roast it for few minutes. Once done take into a mortar and pestle to make a coarse powder and keep aside.
2. Take water and sugar together in a pan and heat it. Once the sugar dissolves boil it for 3 to 4 minutes and keep aside.
3. Heat oil in another pan and add dry red chilli and remaining panch phoron (1 teaspoon).
4. Once they start crackling add chopped mango bars and sliced dates. Add turmeric powder and little salt add this stage.
5. Sauté them for 3 to 4 minutes, add little bit of cumin powder and mix again.
6. Now add the prepared sugar syrup and raisins into it and allow it to boil for 5 to 7 minutes or unless the consistency is thick. If it becomes too thick then add little water and boil again.
7. After that add lemon juice and check the seasoning and finally switch off the gas and sprinkle the coarse powder of panchphoron on top.