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| Chutney and Pickles |
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Chutney is a thick syrup made of fruits or vegetables. Achar or pickles are generally mustard oil based with spices
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| and are either cooked or sun dried. Some mouthwatering recipes to accompany your meals. |
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| Topa Kooler Chutney (Plum Chutney with gravy) |
Ingredients:
Indian Plum (topa kool):250g , Mustard Oil:1tsp, Whole red chillies: 2-3
A pinch of mustard seed, Sugar: 2-3tbsp, Water: 3 cups, Salt to taste
Steps:
Remove stems from the plum. Press in the
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centre and de-seed. Wash well and keep aside. Heat oil in the pan. Add whole red chillies and mustard seeds. When spluttering stops, add plum. Stir and cook about 5 minutes adding salt to taste. Add water and sugar. Simmer for about 15 minutes, then remove from fire. Cool and serve. |
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| Aam Kasondi (Mango pickle with mustard) |
Ingredients:
Green mangoes-1 kg, Coarse Salt-250 gms, Ginger paste-50 gms.
Red chilli powder-25 gms, Mustard powder-150gms, Ripe tamarind (seedless)- 50gms, Mustard oil- 250gms, Salt to taste.
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Steps:
Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt and not iodised salt as iodised salt is not a preservative. Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months.
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| List of Bengali Recipe |
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