Aamshi (r) Tak/ Sukha Aam ki Chutney/ Dried green mango Chutney is not something that’s not known to many. But, sometimes some inquisitive mind wants to know how this aamshi/sukha aam/dried green mango can be used, to be more specific, the different ways that this can be savoured and cooked.
As you all know Cooking is not a Rocket Science but something of a matter of trial and error in the beginning, but, after all success lies ahead…that’s the truth found in Robert the Bruce and the spider story. This is a food blog and people like to read about food but there is always something to go in the writing. Like adding spices makes food more tasty and garnishing makes it more inviting and interesting, few words can also go into writing or it will be so bland.
Summer is in full swing and days are getting hotter and hotter. A dish that has the taste of sour and sweet, blended together, is more of a comfort dish when it comes on the table at least during lunch. Green mangoes are available in plenty during this time. As I have some stock of aamshi/sukha aam left I thought I could use it to cook this Tak/Chutney.
The aamshi/sukha aam/dried green mango can last for a year or more or till the next batch come in.
To make this simple preparation all that is needed:
Aamshi/sukha aam/dried green mango: 8-10 pieces
Gur/jiggery: 1 cup (more or less as per individual taste)
Dried red chillies: 2-3
Haldi powder: ½ tsp
Salt: to taste
Cooking oil: 1 tsp.
And of course water
Before starting the cooking part it is important to wash the aamshi/sukha aam/dried green mango several time to wash off the salt that is there in it. Then soak the aamshi in water for about half an hour so that they become soft. Drain and keep it.
Start cooking with:
Place the kadhai on the stove.
Add the oil, only 1 tsp.
Once hot break the dry red chillies into half and drop it in.
Just a stir and in go the aamshi.
A minute stir and then add the haldi powder and mix it and then pour about 2 ½ cups of water.
Next add salt, watch out for the quantity as the aamshi/sukha aam is already very salty even after washing it several times.
Let the water start boiling.
Add the gur/jiggery and let it cook for 15-20 minutes.
By them the aamshi must have become soft.
Nothing more. Switch off the gas and pour it out in a serving bowl.
This dish should be served once it cools down.
The sound of the tongue after tasting it will speak a lot about this preparation.
© gouri guha 2014