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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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| Tomato Chutney |
Ingredients:
250 gms tomatoes, cut in four, 1/4 ts of ginger cut into strips, 1/4 ts red chilli powder or chopped green chill.
1 tbls raisins,
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soaked and cleaned in water
1/8 ts panch phoron, 1 ts mustard oil, salt and sugar to taste
Steps:
Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli and raisins. Add 2-3 tbls sugar and a cup of water. Continue simmering until tomato chutney thickens and is cooked. Serve cold. |
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| Aamer (Mango) Chutney |
Ingredients:
4 large green mangoes, 1 tbls mustard oil, 2 dry red chillies, 1/4 ts panch phoron, 2 cups water, 1/2 cup sugar, salts to taste, 1 tbls dry fried and powdered cumin seed, 1 tbls dry fried and powdered mustard seed.
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Steps:
Cut the mango into 6 pieces. Heat oil in the pan. Fry the mango slices in the hot oil until slightly brown. Remove mango pieces and keep aside. To the same pan add the dry red chilli and panch phoron. Pour in two cups of water, the sugar and the salt. Let this boil then add the mango slices. Simmer over medium heat until the sugar syrup thickens to your desired consistency. Pour in a serving bowl and sprinkle the dry grounded spices. This can be kept under refrigeration for a week.
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| List of Bengali Recipe |
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