‘Bangalir sesh pate tok’ means the last dish of a normal Bengali thali is tangy pickle, and that is compulsory. So daily we are taking either tomato chuyney or peper/raw papaya chutney,kancha amer/ raw mango chutney, amrar/wild mango/hog plum chutney like this it goes. Boil bilati amra, then cook with sugar and little bit other spice; this is How to make bilati amrar chutney/hog plum tangy pickle. Bilati amra is having more flesh, so in size it is much bigger and little bit sweeter than normal hog plum.
- Amra -5 big size
- Curry leaves
- Dry chilli 2 pieces
- Chopped ginger-1 tsp
- Turmeric powder-1/2 tsp
- Black pepper powder -1/2 tsp
- Mustard seeds- 1/2 tsp
- Panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
- Mustard oil -1 tsp
- Sugar -4 tsp
- Salt to taste
How to make bilati amrar chutney
- First wash and peel the skin of bilati amra/hog plum.
- Take a pressure cooker, put all hog plums and add 2 cups of water and put it on the oven, go for one whistle.
- Allow it to release the pressure and to cool in room temperature.
- Mash the hog plums, so that the fleshes mix with the water.
- Now take a wok, heat oil, add mustard seeds, panch phoron and curry leaves for tempering.
- As they splutter and sizzle add the pressure cooked hog plum water.
- Now add stage by stage turmeric powder, black pepper, sugar and salt. Now allows it to cook for 5 minutes in medium flame.
- Turn off the flame and allow it to cool in room temperature.
- Transfer it to a serving bowl and serve when it cools down.
Note: You can use jaggery instead of sugar because it will give a different flavor and good colour.