Aamsotto Khejur Chutney is a traditional Bengali delicacy made with aamsotto (dried mango bar), dates, and panch phoron flavor. This sweet and tangy chutney is a perfect after-meal treat and served during special occasions such as weddings (Biyebari), rice feeding ceremony (Annoprason), meal offered as prasadam (Pujo bhog or Bhoger Khichuri), etc.
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 always sweet! See how wrong I was… I do enjoy savory chutneys too however, with a rice meal I always prefer to have the sweet chutneys.
What is Aamsotto?
Aamsotto is nothing but aam papad or dried mango bar. It is made of mango pulp and later sun-dried. In Bengali we call it Aamsotto or Aamsatto or Aamshotto.
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 remember eating aamsotto just like snack in my childhood days.
During my childhood my mother used to soak aamsotto in milk and later she used to combine it with little sugar and serve after meal. We used to relish it with plain rice. Aamsotto Khejur chutney is a popular recipe from Bengal which is prepared during marriages, and other occasions.
What is Panch Phoron?
It’s a five-spice blend that gives a dish unique flavor and scent when used in a recipe. Panch phoron contains fennel seeds, cumin seeds, fenugreek seeds, nigella seeds and radhuni (wild celery seeds). If radhuni is not available people use mustard seeds in replacement of radhuni.
How does Aamsotto Khejur Chutney taste like?
Aamsotto has it’s own flavor which sweet as well as tangy. Similarly, the flavor of this chutney is well-balanced.. It is a bit of sweet and tangy in short khatta- mitha.
Can I store Aamsatto Khejur Chutney?
Like other chutneys you can store this aamsotto khejur chutney. After cooking, allow to cool the chutney and pour it in a glass container and cover with a lid and store it in the refrigerator upto 14 days.
You can take out your portion every day and keep it back the remaining in the refrigerator. Always use a dry and fresh spoon while taking out the portion, otherwise it may cause fungus and spoil the whole lot.
More Bengali Chutney Recipes
Bengali Style Pineapple Chutney
Kancha Aamer Chutney
Peper Plastic Chutney
Bengali Style Aamsotto Khejur Chutney
- 150 gms Aamsotto (Dried Mango Bar) cut into 1.5 cm cubes
- ½ cup Dates deseeded & slices
- ⅔ cup Sugar
- 1 cup Water
- ¼ teaspoon Turmeric Powder
- 2½ teaspoon Panch phoron (Bengali five spices)
- 1 tablespoon Lemon Juice
- 10-15 nos Raisins
- 1 or 2 no Whole Dry Red Chilli
- Salt to taste
- 2 tablespoon Mustard Oil
- In a pan, dry roast 1½ teaspoon panch phoron for a few minutes. Put the roasted spice in a mortar and pestle to make a coarse powder, then set it aside.
- 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.
- Heat oil in another pan and add dry red chilli and remaining panch phoron (1teaspoon).
- Once they start crackling, add chopped mango bars and sliced dates.
- Add turmeric powder and little salt add this stage. Sauté for 3 to 4 minutes.
- Add the sugar syrup and raisins to the pot and bring to a boil for 5 to 7 minutes, or until it reaches a thick consistency. If it becomes too thick, add a little water and bring it back to a boil.
- After that add lemon juice and check the seasoning and finally switch off the gas and sprinkle the coarse powder of panch phoron on top.
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