Bengali meals end with something sweet and tangy .When raw mangoes are in season this is the perfect recipe for a sweet and sour end to a meal.
- Raw mangoes – 500 gms
- Ginger ( grated ) – 1 tbsp
- Turmeric powder – 1/4 tsp
- Oil – 1 tbsp
- Water – 500 ml
- Sugar – 250 gms
- Dry red chillies – 2 to 3
- Panch foran – 1 tbsp
- Kala namak – 1/2 tsp
- Roasted and ground cumin powder – 1/2 tsp
- Few mint leaves
- A pinch of salt.
To make the sugar syrup
Boil 250 gms of sugar in 500 ml of water with a pinch of salt and mint leaves . Let it boil for 5 minutes .Take it off the heat .
- Take oil in a deep wok .Add panch foran and red chillies cut into thin rings in hot oil . (Panch foran is a combination of five spices namely cumin seed ,nigella seed ,fenugreek seed ,fennel seed and mustard seed taken in equal proportions to form 1 tbsp when taken together )
- Now , add mangoes (peeled and cut lengthwise into not very thin slices ) to the spiced oil and stir . Then add the sugar syrup .Let it come to a boil .Add ginger and turmeric powder and stir . Cook for 10 minutes on medium flame .
- By this time , mangoes would have turned soft . Now, add kala namak and jeera powder. Stir. Your aam jhol is ready .
If you do not want it watery then add less water . Store in the fridge in a clean jar .It remains fresh for a week in the fridge .