Saturday, 4 May 2019

Aamer Ambol / Aamer Tok / Aamer Jhol

It’s a traditional sweet and sour summer treat, in a Bengali home. We make this almost every alternate day for lunch. It’s is served at the end of the meal. You can have it cold as it taste better and it can be kept for 3 to 4 days in the fridge. It’s a drink for your soul. Panch phoran powder is optional. I have added 1/4 tsp of cumin seeds for seasoning - that is also optional. Try it. 

Aamer Ambol
2 to 3 Raw Mangoes cut into pieces or wedges 
2 tsp Mustard Oil
1/2 tsp Mustard seeds 
1/4 tsp Cumin seeds - Optional 
2 Dry Whole Red Chilli broken into pieces 
2 Bay leaves 
1/2 cup or more Sugar as per the sourness of the mangoes 
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Panch Phoran roasted and powdered - Optional 


Add oil in a wok, let it heat. Add the mustard seeds, cumin seeds and bay leaves. Let the seeds crack. Add the mango wedges, salt and turmeric powder. Stir it. Add sugar and 2 to 3 cups of water, let it simmer till simmer and let the mangoes become tender. Sprinkle the panch phoran powder and switch of the flame. Let it come to a room temperature, server it with the meal. You can drink the Ambol at the end of your meal.

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