POUSH PARBON

Welcome back and happy Poush Parbon (January 14)

Am ar Anaroser Chutney

Am ar Anaroser Chutney (Raw Mango and Pineapple Chutney).

A typical summer treat in India. During summer months (April to early June) a typical bengali lunch includes this delicious chutney.

Ingredients you need
Raw Mangoes:                2 cup freshly peeled and grated
Pineapple (medium size): 2 cup fresh grated
Panchphoron*:                2 teaspoon (freshly roasted and grounded)
Pinch of salt
Pinch of turmeric powder
Jaggery:                           3/4 cup grated (or as per your taste)
Water:                             1 cup
Cooking oil:                    2 tablespoon

Method

Heat the oil in kadai or pan.
Add grated raw mangoes and pineapple. Fry for 4-5minutes in low flame till it softens. Add salt, tumeric, water, jaggery, and panch phoron powder (if you add whole panch phoron then fry them together with mangoes and pineapple). Cover and simmer for about 8 to 10minutes. Ready to serve.