How to make bilati amrar chutney

 

How to make bilati amrar chutney‘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.

Ingredients

  • 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.How to make bilati amrar chutney
  • As they splutter and sizzle add the pressure cooked hog plum water.How to make bilati amrar chutney
  • Now add stage by stage turmeric powder, black pepper, sugar and salt. Now allows it to cook for 5 minutes in medium flame.How to make bilati amrar chutney
  • Turn off the flame and allow it to cool in room temperature.
  • Transfer it to a serving bowl and serve when it cools down.Boil bilati amra, then cook with sugar and little bit other spice; this is How to make bilati amrar chutney/hog plum tangy pickle

Note: You can use jaggery instead of sugar because it will give a different flavor and good colour.

  • Abhijit
  • Updated September 10, 2020
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