We have a friends group where we share everything, our joy, sorrow, achievement, failure, positive as well as negative criticism, health tips, not so healthy tips, fashion, style and last but not the least recipes. I got some very good recipes from them which are under the label ‘Recipe from a friend’ and getting more and more inputs. This one is one such recipe, which is loved by many when our friend Mahuya brought it at one of our pot luck lunch. I was literally bowled over by this and disturbed her a lot to share the recipe of the same. Finally she shared and then it is one of my hit recipe and I served it in many get together. Really a winner.
One of the critical ingredient in this is bengali ‘sada batasa’ . I really don’t know what it is called in english, but it has really imparted a distinct taste which a regular sugar does not give.
- Raw mango – 1 kg
- Sada batasa – 300 gms
- Aamsotyo/ mango leather – 6 inch block
- Raisin / kismish – 2 tbsp
- Dry red chilli – 2
- bayleaf – 2
- Panchforon/ bengali five spice – 1 tsp
- Dry roasted and ground panch foron and dry red chilli/ bhaja moshla – 2 tsp
- White Oil – 1 tsp
- Salt, turmeric
Cut the aamsotyo to cubes and soak it in water along with kishmish. Peel the slice the mango after discarding the stone. Boil it and then strain the water.
In a pan, heat the oil. Then add the bayleaf, panchforon and dry red chilli.
When the red chilli turns color, add the boiled mango. Add a pinch of salt and turmeric and fry quickly .
Add the sada batasa. You may not add all the batasa at once, depending on the sourness of mango, you need to add the batasa.
As the batasa starts melting, the chutney will start releasing water.
Add the aamsotyo and kishmish and mix.
Boil for 5 minutes over low heat. If it becomes sticky, you may add some water. Once everything is well incorporated, add half of the ground masalas and remove from heat.Sprinkle the rest of the ground masalas and let it cool.
Keep refrigerated. It can be kept in the fridge for upto a week.