Kacha Aamer Tok or Aam Jhol
This Aam Jhol recipe is probably the most staple green mango recipe which gets made in a Bengali household. Calling it a ‘Green Mango Curry Chutney’ is my way of explaining you the dish where the green mangoes or kacha aam is tempered with a couple of spices before cooked with sugar for a sweet and almost soup-like delicious chutney.
Just like other kacha aamer chutney recipes, this is another one which can be made in a jiffy. Chop-Saute-Boil and you are done.
Chutneys or chatni has always been an integral part of a Bengali meal. Often relished towards the end of the meal, it is made using season’s fresh harvest of fruits and vegetables.
Summers would mean more of green mango or kacha aamer chutney along with the preserved springtime kuler chatni or kuler aacha. (Kuul is Jujube fruit) Apart from this, there would be Green Papaya Chutney (Plastic Chatni), Pineapple Chutney (Anaros er Chutney), Starfruit Chutney and many more.
Winters would see varieties of Tomato Chutney like simple Tomato chutney, Tomato & Date Chutney (Tomato-Khejur Chatni), Tomato-Date-Mango Roll Chutney (Tomato Khejur Aamsotto Chatni)
As I told you, this kancha aamer jhol would be served with daily meals, often to be consumed towards the end of it. If you ask me, I would finish off the entire meal and then sit back and give this a little slurp while relishing the perfect balance between the heat, tangy and sweet flavours.
How to make Aam Jhol – Ingredients list
- Green Mangoes
- Dried Red Chili
- Mustard Oil
- Mustard Seeds
The list as you can see is very crisp. Well, that is how it is meant to be. Nobody likes to spend any extra minute in the kitchen during the hot and sultry days of Indian summers.
And that is why I often make a big batch of it. I will use up 2-3 green mangoes at a time and it would yield me aam jhol that would last me almost a week. I think this is good thinking and smart cooking!
All you have to do is allow it to cool down completely before transferring it into a glass container with a tight lid. Then simply keep it in your refrigerator. Now, before serving, simply ladle out some and serve. It is best served chilled so it doesn’t need reheating as well!
Few more Kacha Aam or Green Mango recipe for you –
- Tok Dal/Kancha Aamer Dal or Green Mango Dal
- Mango Pickle Recipe with Green Chilies & Garlic
- Kacha Aamer Chutney (Chatni) or Green Mango Chutney
This Aam Jhol recipe is probably the most staple green mango recipe which gets made in a Bengali household. Calling it a 'Green Mango Curry Chutney' is my way of explaining you the dish where the green mangoes or kacha aam is tempered with a couple of spices before cooked with sugar for a sweet and almost soup-like delicious chutney. Also see Kancha Aamer Tok Dal
- 1 Green Mango
- 1/2 cup Sugar
- 1/4 tsp Black Mustard Seeds
- 1 tbsp Mustard Oil
- 1 Dried Red Chili
- 2 cups Water
- Salt To Taste
- 1/2 tsp Turmeric Powder
Peel the Green Mango and dice them in small pieces. Leave the seed intact.
Now, heat oil in a pan and temper it with dried Red Chili and Mustard Seeds
Now, add the diced Green Mango pieces along with the seed and turmeric powder. Stir it over low heat for a minute or so.
Now, add the water when the mango pieces start becoming soft.
Season with salt and add sugar.
Note: Adjust the amount of sugar as per the tanginess of the Green Mango.
Allow it to simmer till the mango pieces have turned soft completely and the water has reduced a bit thus, dissolving the sugar.
Turn off the heat and allow this to cool completely before serving. Best served chilled.