I love raw mangoes. Period. So much so that I try to buy it during winter even when it is not in season and cost heavily. To satisfy my cravings during off season, I have tried this mango leather or ‘aam sotyo’ as we call it in bengali. Seen this in some food groups, I suppose and then given it a tweak here and there and a fabulous recipe is in my kitty.
- Raw mangoes – 3, peel, slice and discard the seed,
- Sugar – 8-10 tbsp, depends on sourness of the mangoes
- Rock salt – as required
- Whole garam masala
- Dry red chilli
- Coriender powder – 1 tbsp
- Cumin powder – 1 tsp
- Mustard oil
Steam the mango porces till they are soft. Let it cool a bit, discard the water and make a paste with a pinch of salt using the grinder.
In a karai / wok, heat the mustard oil. Then add the whole garam masala and let it splutter.
Slice the dry red chilli and add to the oil. You may use the chilli flakes too.
After 30 seconds, add the mango paste with rock salt and sugar. The amount of sugar depends on the sourness of the mango.
When the sugar melted and the mango paste has bern dried a bit, add the coriander powder and cumin powder. Give it a good stir.
When the mango pulp start doming out of the sides, it is done. Spinkle few drops of mustard oil onto a plate and pour the mixture onto the plate.
Spread it evenly and then let it dry completely. You may dry it under direct sunlight for a better result.
Slice and keep refrigerated. Yummy mango leather or ‘kancha aam er aamsotyo ‘ is ready to be consumed.