Posto Diye Amrar Chatni

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022


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

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.

Posto Diye Amrar Chatni step1

Peel and cut the Amra/hog plums in two halves

Posto Diye Amrar Chatni step2

Heat oil in a Kadai and add panch phoron for tempering

Posto Diye Amrar Chatni step3

Add 1 whole red chili

Posto Diye Amrar Chatni step4

As they splutter and sizzle add the Amra/hog plum

Posto Diye Amrar Chatni step5

Stir them for a minute

Posto Diye Amrar Chatni step6

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

Posto Diye Amrar Chatni step7
Posto Diye Amrar Chatni step8

Add the jaggery and mix it with water

Posto Diye Amrar Chatni step9
Posto Diye Amrar Chatni step10

Now add the poppy seed paste and mix it well.

Posto Diye Amrar Chatni step11
Posto Diye Amrar Chatni step12

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

Posto Diye Amrar Chatni step13
Posto Diye Amrar Chatni step14

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

Posto Diye Amrar Chatni step15

And make the gravy some more to thick.

Posto Diye Amrar Chatni step16

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

Posto Diye Amrar Chatni

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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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.

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