Aamsotto Khejur Chatni
Sweet and tangy chutney with mango pulp cakes and dates.
About this dish
This chutney is a mandatory transition course in a formal Bengali 'bhoj' (feast), served after the main course and before dessert. It is a palate cleanser that balances sweetness, acidity, and spice. The star ingredients are Aamsotto (sun-dried mango pulp cakes) and Khejur (dates), which provide a chewy, jam-like texture that is uniquely Bengali.
Ingredients
The Main Fruits
- 100g Aamsotto (Mango leather), cut into 1-inch squares
- 10-12 dates (Khejur), pitted and halved lengthwise
- 2 tbsp golden raisins (Kishmish)
- 1/2 cup cashew nuts, halved
The Syrup and Tempering
- 1 cup sugar
- 1/2 tsp mustard seeds
- 1 dry red chili
- 1 tbsp mustard oil
- 1/2 tsp black salt (Bit Nun)
- 1 tbsp lime juice
- 1 tsp Bhaja Masala (roasted cumin and dry chili powder)
Method
- 1
Temper the Spices
Heat mustard oil in a small pan until it reaches smoking point, then turn down the heat. Add the mustard seeds and the whole dry red chili. Let the seeds crackle and the chili turn dark brown, infusing the oil with a pungent aroma.
- 2
Create the Base
Add 1.5 cups of water to the pan along with the sugar and black salt. Bring to a boil over medium heat, stirring until the sugar dissolves completely and the liquid starts to thicken slightly into a light syrup.
- 3
Add the Dates and Cashews
Drop the pitted dates and cashew halves into the boiling syrup. Cook for 5 minutes. The dates should start to soften and release their natural sweetness into the liquid.
- 4
Incorporate Aamsotto
Add the mango leather squares and raisins. Lower the heat to a simmer. The Aamsotto will partially dissolve, thickening the chutney, while some pieces will remain whole and chewy.
- 5
Texture Check
Continue to simmer for another 5-8 minutes. The syrup should look glossy and coat the back of a spoon. It should not be as thick as jam, as it will naturally thicken further upon cooling.
- 6
Balance the Flavors
Stir in the lime juice. This acidity is crucial to cut through the intense sweetness of the mango and dates, creating the 'Tok-Jhal-Mishti' (sour-spicy-sweet) profile.
- 7
The Secret Spice
Turn off the heat and immediately sprinkle the Bhaja Masala over the top. This roasted spice blend provides a smoky depth that defines authentic Bengali chutneys.
- 8
Cooling
Transfer to a glass bowl and allow it to cool to room temperature. The flavors intensify and the Aamsotto reaches its perfect gummy consistency as the chutney cools.
Notes & variations
- Bhaja Masala is made by dry roasting 1 part dry red chili and 2 parts cumin seeds, then grinding them.
- You can add thin slices of fresh pineapple for a 'plastic chutney' variation.
- Store in an airtight glass jar in the refrigerator for up to 2 weeks.
- If the Aamsotto is very hard, soak it in warm water for 10 minutes before adding to the syrup.
Serve with
Served at the end of a meal with fried papads (Papor Bhaja).
Cook's note
Use black salt (Bit Nun) instead of regular table salt for that essential fermented, sulfurous tang.