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AAMER TOK / AAMER AMBOL / KACHA AAM ER OMBOL / BENGALI STYLE RAW MANGO CHUTNEY

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A traditional Bengali meal would start with something bitter and end with a sweet note it may be some kind of a Chatni, Ambol or Tok . The menu changes according to the seasonal availability of the ingredients it can be any chatni like Anarosher Chatni ( Pineapple Chutney), Kacha Peper Plastic Chatni (Raw papaya Chutney), Tomatoer Chatni (Tomato Chutney) and in summer season it’s always Kacha Aamer Chatni / Tok / Ombol which is my all-time favorite.

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I still remember Ma(Mom) used to serve this Kacha Aamer Tok / Ombol almost every day to end our lunch in our summer holidays and when after a full course meal this small bowlful of chilled watery Ambol / Ombol / Tok used to come to the table  suddenly everything used to become so cool and the heat in the weather didn’t seem as bad, We leisurely sipped on the chilled Aamer Ombol and bit on the soft flesh of sweet and sour mangoes, and if sometimes Ma used to add the woody part of the mango seed in, it used to be so much fun sucking on it for long this was my favorite part of the meal ever. Ahhh… these are some memories to be cherished forever…

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A typical Bengali lunch menu is incomplete without runny chutney which is known as Ambol, Tok or Ombol. It’s a simple recipe either prepared with raw mangoes, or raw Aamra (Star Fruit), or with Raw Tamarind etc. Ambol is not as thick and rich as a Chutney but is more on the watery runny sweet and sour chilled soup like consistency, sipping on it  is the best way to end a summer lunch. It is also said to have cooling properties to beat the summer heat and save you from summer strokes etc.

The recipe of Kacha Aamer Tok is almost similar in every Bengali household but I have seen some people use Panchphodon (Bengali mix of 5 whole spices) and Tejpatta (Bayleaf) for tadka (tempering) but today I will be sharing with you all the recipe which I have learnt from my Ma (Mom) and have been loving it this way since my childhood. Sometimes I do keep the skin of the mangoes on it gives a lovely flavor to the whole dish, and it’s fun to chew on the soft flavorful skin at the end.

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Do try this simple yet flavorful recipe which will surely tickle all your taste buds this summer. If you do try this recipe then please share your valuable feedback as comments here below or else tag #spiceaffairs on Instagram with the pic of the recipe you made would be happy to see what you all came up with in your own kitchen.

Till then Happy Cooking and enjoy the summers till it lasts….

Have shared more such recipes on my blog do click on the names given below to know their recipes hope you will love them too.

PEANUT & CHILLY GARLIC CHUTNEY

GREEN CHUTNEY

IMLI KI CHUTNEY

DAHI CHUTNEY

KOTH BEL MAKHA

IMG_8451-minRECIPE FOR AAMER TOK / OMBOL

Ingredients :

  • 1 nos – Raw Mango (I used Totapuri mango)
  • 1 tsp – Mustard seeds
  • 2 nos – Dried Red chili broken into half
  • ½ tsp – Haldi powder (turmeric)
  • ¼ thtsp – Salt
  • ½ cup – Sugar (or as needed)
  • 1 tbsp – Mustard oil
  • 2 cups – Water (approx.)

METHOD:

  1. Wash and peel the skin of the mangoes, cut into wedges or into small pieces as you wish, discard the seed inside (though you can cut it with the woody outer shell of the seed, its yum to suck on the woody part at last.)
  2. In a pan or kadhai heat mustard oil and bring it to smoking point then lower the flame add mustard seeds and broken red chilies and let them splutter.
  3. Add to the pan cut mango pieces along with salt and turmeric powder stir well, saute on medium flame for 2 to 3 minutes.
  4. Pour water as required and increase the flame to medium, cover and cook till the mangoes are half done.
  5. Add sugar as needed and stir well till the sugar is dissolved, cook covered till the mangoes are fully cooked but not mushy, switch off the flame.
  6. Let the Aamer Tok / Ombol cool down to room temperature, you can serve this recipe at room temperature or chilled as I like, for that let it get chilled for about an hour or two in the refrigerator before serving.

IMG_8465-minNOTES:

  1. You can keep the skin of the mangoes if you like as the skin gets softer after cooking and it feels good chewing on it while eating.
  2. Don’t add sugar at first, let the mangoes cook half the way then add sugar as adding sugar in the beginning sometimes doesn’t let the mangoes cooked fast and takes lot of time.
  3. Adjust water and sugar quantity as you like, this chutney is watery and thin unlike other thick chutney you have.
  4. Sugar has to be added as per the sourness of the mangoes you are using so adjust accordingly.
  5. This Aamer Tok / Ombol can be stored in refrigerator for 7 days easily and consumed when required. But to be very frank it doesn’t last that long.
  6. Some people use panchphodon and tejpatta for tempering or tadka but I like mine with mustard seeds and dry red chilies only.
  7. You can use jaggery instead of sugar if you prefer, in that case the colors of the dish would be little darker in color taste wise it would be the same.

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5.0 from 1 reviews
AAMER TOK / AAMER AMBOL / KACHA AAM ER OMBOL / BENGALI STYLE RAW MANGO CHUTNEY
 
Author:
Recipe type: Bong Connection Affairs, Chutney, Pickles & Condiments, Veg
Cuisine: Indian
Ingredients
  • 1 nos – Raw Mango (I used Totapuri mango)
  • 1 tsp – Mustard seeds
  • 2 nos – Dried Red chili broken into half
  • ½ tsp – Haldi powder (turmeric)
  • ¼ thtsp – Salt
  • ½ cup – Sugar (or as needed)
  • 1 tbsp – Mustard oil
  • 2 cups – Water (approx.)
Instructions
  1. Wash and peel the skin of the mangoes, cut into wedges or into small pieces as you wish, discard the seed inside (though you can cut it with the woody outer shell of the seed, its yum to suck on the woody part at last.)
  2. In a pan or kadhai heat mustard oil and bring it to smoking point then lower the flame add mustard seeds and broken red chilies and let them splutter.
  3. Add to the pan cut mango pieces along with salt and turmeric powder stir well, saute on medium flame for 2 to 3 minutes.
  4. Pour water as required and increase the flame to medium, cover and cook till the mangoes are half done.
  5. Add sugar as needed and stir well till the sugar is dissolved, cook covered till the mangoes are fully cooked but not mushy, switch off the flame.
  6. Let the Aamer Tok / Ombol cool down to room temperature, you can serve this recipe at room temperature or chilled as I like, for that let it get chilled for about an hour or two in the refrigerator before serving.
Notes
1. You can keep the skin of the mangoes if you like as the skin gets softer after cooking and it feels good chewing on it while eating.
2. Don’t add sugar at first, let the mangoes cook half the way then add sugar as adding sugar in the beginning sometimes doesn’t let the mangoes cooked fast and takes lot of time.
3. Adjust water and sugar quantity as you like, this chutney is watery and thin unlike other thick chutney you have.
4. Sugar has to be added as per the sourness of the mangoes you are using so adjust accordingly.
5. This Aamer Tok / Ombol can be stored in refrigerator for 7 days easily and consumed when required. But to be very frank it doesn’t last that long.
6. Some people use panchphodon and tejpatta for tempering or tadka but I like mine with mustard seeds and dry red chilies only.
7. You can use jaggery instead of sugar if you prefer, in that case the colors of the dish would be little darker in color taste wise it would be the same.
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14 Comments

  1. What a lovely dish Soma! I’m just drooling. My dadi ma used to make it. I never knew that it is in Bengali cuisine as well but her’s used to be thicker gravy.

     
    • mukherjee soma

      Thanks so much Ritu this is the lighter version of what you used to have this is called Ombol/ tok this is the thinner version, and the thicker version is called chatni.

       
  2. Yummylicious.. we make something similar in Sindhi cuisine too.

     
  3. Wowing here, this tangy Aamer tok is simply fantabulous. My mouth is just watering here. What an incredible Mango chutney.. Lipsmacking here.

     
  4. We also make raw mango chutney but in a different style and your looks more interesting .. loaded with full of flavours and will try your version too sometime 🙂

     
  5. You made me nostalgic. This aamer tok reminds me of my mother’s aam ombol we used to call it aamer jhol. Your description is enough to mouthwatering. Only one difference is my mother used to add little salt too. Lovely share.

     
  6. Oh sorry I missed your have added salt too 😊

     
  7. I absolutely love mangoes; raw, ripe, semi-ripe…. This Mango Chutney is just tempting me so much beause it celebrates raw mango in all its glory!

     

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