Amer Ombol (A typical Bengali mango chutney) recipe
ingredients
2 Mangoes, raw, large
1 tsp (5 ml) Mustard oil
1 tsp (3 g) Black mustard seeds (rai)
1/4 tsp Turmeric (haldi) powder
Salt to taste
1 cup (150 g) 5 oz Sugar
1 cup (250 ml) 8 fl oz Water, cold
1 tsp (5 ml) Mustard oil
1 tsp (3 g) Black mustard seeds (rai)
1/4 tsp Turmeric (haldi) powder
Salt to taste
1 cup (150 g) 5 oz Sugar
1 cup (250 ml) 8 fl oz Water, cold
method
1. Cut off the stem portion of the mangoes. Slice the unpeeled mangoes lengthwise.
2. Heat the mustard oil in a wok (kadhai); add black mustard seeds. When it splutters, add the mangoes, turmeric powder and salt. Fry for 1-2 minutes. Add sugar and water. Cook till the mangoes turn soft.
3. Serve cold.
2. Heat the mustard oil in a wok (kadhai); add black mustard seeds. When it splutters, add the mangoes, turmeric powder and salt. Fry for 1-2 minutes. Add sugar and water. Cook till the mangoes turn soft.
3. Serve cold.
serving amount
serves: 4
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