Recipe:- Aam Papad (Aam Shotto) ki Khatti Meethi Chutney || Mango pulp leather Chutney (sweet & sour)
This chutney is relished towards the end of a meal (usually Bengali style) or can be used as a dip with Indian snacks like Samosas, Kachoris, Pakode (fritters), etc. It's tangy & sweet in taste and gooey in texture with some crunch from the nuts. The main ingredient is "Aam Papad" which is made from sun-drying sugar+ripe mango pulp until leather like texture, and then stored through the year.
There are many ways to make this chutney using not just Mango pulp strips but tomatoes too, but I've not used any tomatoes for this recipe. Check it out 👇
. *Chop 2 strips of the sun dried mango pulp into small pieces. Also chop 4-5 seedless dates. Keep aside.
*In a saucepan over low heat, pour 1 tblspn of mustard oil.
*Add to the slightly hot oil, 1 tspn of panch phoran spice mix (mix of fennel seeds, nigela seeds, cumin seeds, fenugreek seeds & mustard seeds). Add 1 bay leaf, handful of raisins & nuts & 1-2 dried chillies.
*Once tempering, add 1 cup water, chopped dates & AamPapad (mango strips), pinch of black salt, pinch of pepper powder, 1/4 tspn turmeric powder, 1/4 tspn cumin powder & 1/4 tspn Garam Masala powder (optional).
*Cook this until the mango & date pieces are tender (takes about 15-20 mins).
*Now add 1/2 cup of Jaggery powder or Sugar & 1 tspn of tamarind pulp (OR 2 tspns of dry mango powder).
*Add more sugar/jaggery to adjust sweetness if required.
*Stir this sauce over low heat for another min until thick. Add some more water to adjust consistency as required.
*Garnish with more nuts (or toasted sesame seeds) & refrigerate in an airtight container when it cools down. Serve cool!
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