Posto Diye Amrar Chatni

Hog plum pickle with poppy seeds and jaggery/Gur Posto Diye Amrar Chatni

This is one of the lost recipes. But in rural areas, still, some families are preparing this very simple and amazing sweet pickle recipe. The hog plum is fried and then simmered in a thick gravy made with poppy seeds and jaggery and finished in a warm, spicy, sweet, and tangy flavored sauce this is How to make Posto Diye Amrar Chatni/ Hog plum pickle with poppy seeds and jaggery/Gur Posto Diye Amrar Chatni. In an earlier post, we made How to make bilati amrar chutney, which is totally different from this recipe. Here I used sugarcane jaggery, poppy seeds, and sour hog plum.

Main equipment required

Kadai and spatula

sil bata/ Grinding stone

Ingredients to make Posto Diye Amrar Chatni

1. Poppy seeds/posto/Khas Khas-50 gm
2. Sugarcanejaggery-75 gm
3. Amra/ hog plum-100 gm
4. Panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin  seeds), jeera(cumin seeds), and a typically Bengali spice, called radhuni)
5. Oil-1/2 tbsp
6. Red chili-1
7. Salt to taste

How to make Posto Diye Amrar Chatni

Make a paste of poppy seeds with the help of sil bata. I prefer it because of its smooth paste. The paste made by sil bata requires no water, and the outcome is an extra smooth paste.

Peel and cut the Amra/hog plums in two halves

Heat oil in a Kadai and add panch phoron for tempering

Add 1 whole red chili

As they splutter and sizzle add the Amra/hog plum

Stir them for a minute

Then add 2 cups of water and allow them to boil in high flame

Add the jaggery and mix it with water

Now add the poppy seed paste and mix it well.

Allow them to boil for 2-3 minutes in high flame

Check the hog plums, which are boiled nicely now, and make the flame low.

And make the gravy some more to thick.

Transfer them to a serving bowl and serve hot or cool, you can refrigerate also to have the next day.

Posto Diye Amrar Chatni

.The hog plum is fried and then simmered in thick gravy made with poppy seedsand jaggery and finished in a warm, spicy, sweet, and tangy flavored sauce thisis How to make Posto Diye Amrar Chatni/ Hog plum pickle with poppy seeds andjaggery/Gur Posto Diye Amrar Chatni.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Sweet Pickle

Cuisine Bengali

Servings 4

Calories

Equipment

• Kadai
• Spatula
• sil bata/Grinding stone

Ingredients

  

• 50 gm Poppyseeds/posto/khaskhas
• 75 gm Sugarcane jaggery
• 100 gm Amra/hog plum
• 1/2 tbsp Panch phoron-1/2 t spoon    (It comprisesm (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
• 1/2 tbsp oil
• 1 red chili
• salt

Instructions

 

• Make a paste of poppy seeds with the help of sil bata. I prefer it becauseof its smooth paste. The paste made by sil bata requires no water, and theoutcome is an extra smooth paste.
• Peel and cut the Amra/hog plums in two halves
• Heat oil in a Kadai and add panch phoron for tempering
• Add 1 whole red chili
• As they splutter and sizzle add the Amra/hog plum
• Stir them for a minute
• Then add 2 cups of water and allow them to boil in high flame
• Add the jaggery and mix it with water
• Now add the poppy seed paste and mix it well.
• Allow them to boil for 2-3 minutes in high flame
• Check the hog plums, which are boiled nicely now, and make the flame low.
• And make the gravy some more to thick.
• Transfer them to a serving bowl and serve hot or cool, you can refrigeratealso to have the next day.