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Ask any Bengali and they will tell you that Aamsotto is not a mere ingredient, it is an emotion. For Indians across the nation, Aam Papad or mango leather is a summer favourite. Aamsotto is nothing but the Bengali version of this Aam Papad, and it is so beloved for good reason. For Bengalis everywhere, it is the taste of home, a dish that grandma used to make and no store-bought Aamsotto can replace that.
So, naturally, there are a few recipes from the region that are prepared every summer to celebrate the mango flavours of Aamsotto. Of these recipes, there are two that stand out. The first one is Aamsotto Chutney made with tomatoes, dates and of course, the lead star of the dish. This one is a sweet and sour medley that is served on the side of main courses. So popular is this dish that it is made across all households in Bengal in some form or the other.
The second recipe is more unique and less well known. Known as Aamsotto Pulao, this dish is a relatively new concoction and not prepared that commonly across Bengali households. However, a version of this Aamsotto Pulao was served in Rabindranath Tagore’s ancestral home at Jorashanko, commonly known as Thakurbari. So, if you want a taste of these Bengali Aam Papad dishes, just give these recipes a try!
Video credit: YouTube/Bong Eats
Aamsotto Khejur Tomato Chutney
Sourness from the tomatoes, sweetness from the Aamsotto and the dates—these are the basic flavour profiles that go into the making of this delicious chutney. Many people also add cashews and raisins to this chutney to make the resulting dish more texturally sound. The addition of a tempering of panch phoran and red chillies adds a hint of spice to it. Here’s the recipe.
Ingredients:
500g tomatoes, chopped
50g Aamsotto
10 dates, pitted and chopped
1 tsp panch phoran
1 dry red chilli
½ tsp turmeric powder
½ tsp salt
1 cup sugar
2 tbsp cashews
1 tbsp mustard oil
½ cup water
Method:
1. Heat the mustard oil in a large wok.
2. Once the oil starts smoking, add the dry red chilli and panch phoran.
3. Once these stop spluttering, add the tomatoes and mix well.
4. Now add the turmeric powder and salt, mix well and cover to cook for 10 minutes.
5. Once the tomatoes soften, add the sugar, water and mix well.
6. Cover and cook for five minutes, then add the Aamsotto, dates and cashews.
7. Cook until done, then let the Aamsotto Chutney cool down before serving it.
Image credit: Google Images/hungryhealthyhappy.com
Aamsotto Pulao
This is a very unique pulao, a version of which was also made in Rabindranath Tagore’s ancestral home, Thakurbari. Because Aamsotto has a soft texture, cooking it for a very long time is not advised. So, instead of adding this key ingredient at the beginning, this pulao recipe is a bit different. Check it out below.
Ingredients:
1 cup Aamsotto, chopped
2 tbsp cashews
2 tbsp raisins
2 tbsp paneer, chopped
2 green cardamom pods
1 cinnamon stick
1 bay leaf
3 green chillies, slit
2 cups rice, parboiled
Salt, to taste
3 tbsp ghee
Method:
1. Heat the ghee in a wok.
2. Add the cardamom, cinnamon and bay leaf.
3. Once these stop spluttering, add the cashews, raisins, paneer and aamsotto.
4. Stir fry for a few minutes, then add the parboiled rice, green chillies and salt.
5. Mix well, then cover to cook for 10 minutes on a low heat or until done.
