So I am back again in this space
after some centuries. Before you people forget me completely let me quickly
start blogging once again and get some great recipes for you all.
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| That's my new Kitchen |
Hey, let me first update you on
everything that has been happening from last November – that’s last when I had
updated this blog – such a shame. Anyways, I have bought my own apartment
(rather we have bought and not I alone) and moved in the suburbs of the city. I
designed my own kitchen and love it. I still don’t have a cook so I am doing
most of the daily cooking and yes Indro chips in too whenever I return late.
All this travel between work and home
is leaving little time for the me-time and that’s why you see my absence from
this space – of course apart from my laziness. Haha..
So what am I going to share today?
Let me share a good Bengali after meal recipe. We call it “Aamer Chutney” or
you may say Mango Chutney. Now green mango or raw mango is very famous all
across India, people use it for chutneys and pickle. We Bengalis love our sweet
and need something sweety tangy at the end of our meal. This recipe is little
different from any other chutney or pickle so do read carefully. It’s really
easy by the way.
All that you need:
1.
Raw green Mango – 1 big mango diced keep (the
skin on)
2.
Lemon juice – 1 tspn
3.
Salt - to
taste
4.
Paanch phoron*
(5 whole spices)- 1 tspn
5.
Oil – 2 tspn
6.
Green Chili – 1
7.
Turmeric powder – ¼ tspn
8.
Red chili – ¼ tspn
9.
Sugar – ½ cup
10.
Water – ¼ cup
*Paanch phoron –
This is a special spice mix which every Bong household will have. It is used
extensively in Bengali and Oriya Cuisine. It’s really easy to create one if you
don’t have. It requires 5 different spices – Cumin, Kalaunji, Fenugreek/Methi, Fennel
seeds/Mouri and Black Mustard Seeds.
Let’s get started:
- Heat oil in a pan and add ‘paanch phoron’
- Add the diced mangoes once the spices start sputtering
- Add salt and mix it well with the mango
- Cover and cook it for 2 mins
- Once the mangoes soften up add a green chili, turmeric powder, red chili powder and mix well
- Add water, cover and cook for 10 mins
- Once it turns mushy add sugar and mix well
- Finish it off with a little squeeze of lime
Suggestions
This mango chutney is made mostly in
the summers. We have it after lunch and it helps in digestion after a hearty
meal.
So go ahead and enjoy and let me know
how you liked it.
