Sunday, 7 June 2015

Tak - Jhal - Misti Aamer Acchar

This is a sour - spicy and sweet raw mango recipe from Bengal, this is normally had after completing the afternoon meal or it can be eaten with paratha or luchi.

Spice Powder
1 tsp Fennel seed
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Nigella seeds
1/4 tsp Fenugreek seed
6 Dry red chili

Dry roast all the above spices and let it cool, grind the spices into a powder. 

1 kg Raw Mangoes peeled and cut into medium size pieces 
1 kg Jaggary grated or Sugar and Jaggery in equal proportion 
2 Bay leaves 
3 to 4 Dry Red Chillies 
1 tsp Panch phoran 
1 tsp Turmeric powder
Spice powder
Salt to taste
2 tbsp Mustard Oil 

Add 1 tsp salt and turmeric powder on the mango pieces, mix well and  keep it in under the sun for 4 hours.
Take a wok, add oil, let it heat up, add the panch phoran, bay leaves and the red chillies. Stir for few seconds. Add the mango pieces and 1/2 tsp salt. Stir the mangoes for 2 to 3 minutes. Add the jaggery and stir the mango pieces for 2 minutes, the jaggery will begin to melt. Let it cook on low medium flame until the liquid reduces and starts to thicken up. Add the spice powder. Stir and continue to cook until the liquid has reduced and thicken, don’t dry up the liquid completely as after the flame is switched off, it will still continue to cook until it’s cool down completely. 
 Keep in a glass jar and store it in cool and dry place. Have it after a day.

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