Let’s discuss Dishi Amra-r Ambol! You may understand it as Amrar Tok, and even the fancier Bengali Hog Plum Chutney. But maintain on, it isn’t fairly chutney. This is true Bengali Ambole, a type of tangy condiment we merely name “ambol” in on a regular basis life. It’s made with the seasonal hog plum fruit, and I completely adore it.
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Debjani’s Note
I’ve been which means to share this Dishi Amrar Ambol recipe for ages. Okay, I admit, I’m a bit obsessive about all types of ambol! I feel there are already no less than 5 ambol recipes on the weblog. It works splendidly as a palate cleanser and is a staple in Bengali delicacies.
I normally cook dinner on weekends as a result of, as a full-time CSR skilled, that is when I’ve time to be within the kitchen. When I do cook dinner, I at all times attempt to make no less than one Bengali meal. It’s not a chore, however a pleasure. A easy Bengali meal is what my household loves most.
To end a meal, I usually like one thing bitter – it is a common Bengali factor to complete a meal with a condiment. Ambol, a sort of candy and bitter condiment, is ideal for this. I normally make it with fruits or greens which might be in season. One instance is Dishi Amrar Ambol, also referred to as Hog Plum Ambole.
Variations of this Dishi Amra-r Ambol
In Bengali cooking, there are delicate variations between Chutney, Ambol, and Tok. Chutney is normally thick, whereas Ambol and Tok are extra like skinny soups. When Ambol is cooked with animal protein, like fish heads and tails, it is referred to as Sambole.
So, to maintain it easy, this Deshi Amra-r Ambol is not actually a Hog Plum Chutney or Achar. It’s extra of a comforting, runny soup.
Dishi Amra Vs. Bilati Amra
Now, for the enjoyable half: the native versus overseas side of this recipe. You might need observed I referred to as it “Deshi Amra-r Ambol.” “Deshi” means Indian, as a result of there’s additionally a “bilati” (overseas) model of hog plum. It’s merely not the native Indian variety.
The distinction? Indian, or Deshi, Hog Plums are small and tangy. The non-native, bilati amra are larger and sweeter. This recipe makes use of the Indian Hog Plum, also referred to as Deshi Amra.
How to make this Dishi Amra-r Ambol or Amra’r Tok
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Here’s what you will have to make this dish: about 10 unripe Hog Plums, the Indian selection. First, peel the plums. Then, utilizing a mortar and pestle or a Shil-Nora (Shil batta), gently crush every plum two or thrice. This will assist launch their juices, as these plums may be troublesome to chop attributable to their stoniness.
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Next, warmth slightly oil and mood it with both mustard seeds or Bengali panch phoron – each work properly, however mustard seeds are my desire. Add a dry purple chili together with the seeds. Then, add the crushed plums, adopted by slightly salt and turmeric powder. Cook for about 5 minutes, stirring sometimes.
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After that, add round 500ml of water and let the plums cook dinner for no less than 20 minutes on low warmth. The longer they cook dinner, the extra juice they will launch. Finally, stir in sugar or jaggery, combine totally, and cook dinner for an additional 5 minutes earlier than turning off the warmth.
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Remember, Amra-r Ambol needs to be runny. If it begins to dry out throughout cooking, add extra water to take care of the specified consistency.
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For the perfect style, serve Dishi Amrar Ambol at room temperature. You may preserve it within the fridge.
Top tip
First, cook dinner the hog plums, or Dishi Amra, in water for a very long time with none sugar or jaggery. Boil them till they’re very delicate. This permits them to launch all of their tart juice. Once the juice is launched, add sugar or jaggery to create that good candy and bitter taste.
Frequently Asked Questions
Amra is known as Hog Plum in English. Its scientific identify is Spondias mombin. In Sanskrit, Amra is known as Amrataka.
Local, or Deshi, Hog Plums are small and bitter. The overseas, bilati amra are bigger and sweeter. This recipe makes use of the Local Hog Plum, additionally referred to as Deshi Amra.
Amra has plenty of vitamin A, which helps preserve your eyes, pores and skin, and essential physique components wholesome. It additionally has loads of calcium, so consuming amra recurrently may help preserve your bones robust, your coronary heart and muscle tissue working properly, and forestall bone loss.
Yes, you may, particularly Bilati Amra, as a result of they’re candy. Local or Dishi amra are used to make chutney, jam, jelly, pickles, and different issues.
Recipe Card
Dishi Amra-r Ambol | Bengali Hog Plum Chutney | Amra’r Tok Recipe
Dishi Amrar Ambol is a flavorful, seasonal condiment from Bengal, made with the tangy Indian Hog Plum, also referred to as Amra.
Equipment
1 Shil Nora
1 Knife
1 Kadhai
1 Spatula
Ingredients
- 10 Hog Plum / Dishi Amra unripe native Indian selection
- 1 tablespoon mustard oil
- 1 teaspoon mustard seed / 1 teaspoon bengali panch phoron both
- 1 dry purple chili
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 10 tablespoon sugar or 150g jaggery
- 500 ml water
Instructions
You’ll want about 10 unripe Hog Plums, the Indian sort.
Peel them. Use one thing heavy, like a mortar and pestle, to calmly smash every plum a few instances to interrupt them up barely. This makes it simpler for the juice to return out. These plums are arduous to chop due to the pit, so smashing them helps.
Next, warmth 1 tablespoon of mustard oil in a pan.
Add both 1 teaspoon of mustard seeds or 1 teaspoon of Bengali five-spice as tempering. Either one is okay, however mustard seeds are most well-liked.
Toss in a dried purple chili too.
Then, add the smashed plums, adopted by 1 teaspoon of salt and ½ teaspoon of turmeric powder.
Cook for five minutes, stirring sometimes.
After that, add about 500ml of water and let the plums cook dinner on low warmth for no less than 20 minutes. The longer they cook dinner, the extra juice they will launch.
After 20 minutes, add 10 tablespoons of sugar or 150g of jaggery and blend properly.
Cook for five extra minutes, then flip off the warmth. The Amra-r Ambol needs to be considerably liquidy.
Add extra water if it is too thick. Let it sit at room temperature earlier than you eat it. For the perfect style, it’s also possible to preserve Dishi Amrar Ambol within the fridge.
Notes
- This recipe wants small, bitter Indian hog plums, referred to as Dishi Amra. The massive, candy variety will not work.
- You can use both mustard seeds or Bengali Panch Phoron for flavoring. But, I like to make use of simply mustard seeds as an alternative of the extra complicated Bengali five-spice combine.
- A key step is to cook dinner the hog plums for a very long time with out including sugar or jaggery, in order that they turn out to be delicate whereas boiling. This helps the hog plums launch their bitter juice. After the juice comes out, add sugar or jaggery to make it candy and bitter. This makes it simpler to get the correct style.
- You can use sugar or jaggery in the identical means. Usually, one tablespoon of sugar is used for every hog plum. You can add roughly relying on the way it tastes.
Nutrition
Calories: 249kcal | Fat: 4g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 589mg | Potassium: 314mg | Fiber: 3g | Sugar: 49g | Calcium: 49mg | Iron: 1mg
Looking for different recipes like this? Try these:
Pairing Amrar Ambole
These are my favourite dishes to serve with Dishi Amrar Tok or Ambol:
Have you tried the Bengali Dishi Amra-r Ambol recipe from Debjanir Rannaghar!
Please inform me of your expertise, and be at liberty to ship a photograph to dolonchttrj@gmail.com. Additionally, you could find me on numerous social media platforms reminiscent of Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don’t neglect to make use of the hashtag #debjanirrannaghar when sharing your makes an attempt at my recipes or in case you have any questions or recipe requests.
Here’s the Aamra’r Tok recipe Pin to your Pinterest Board
About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by career and a meals author, meals blogger, and meals photographer as properly. I stay in Kolkata together with my Husband Mehebub who’s an architect by career, my daughter Pasta, and likewise my canine daughters Coffee and Luchi.
