Almost everyone likes green mango in some form, from juice to bharta and pickle. Green mangoes are not available all year, so at this time of year there is a rush to make mango pickle. But keeping pickle all year round is not so easy.
Unless pickle is sunned regularly, it grows mould. Among mango pickles of different flavours, amsatta is a favourite with everyone, and it lets you enjoy the taste of green mango all year without the bother of sunning. Here is how to make it.
Ingredients
- Green mangoes: 4-5
- Chilli flakes: 1 tablespoon
- Sugar: 1 cup
- Salt: to taste
- Sugar: as needed
- Roasted cumin powder: 1 tablespoon
- Food colour (green): a little
- Oil: a little
Method
First peel the mangoes. Remove the stones, cut the flesh into small pieces and boil it. Then press the boiled mango through a sieve to extract the pulp.
Next put the green mango pulp, chilli flakes, salt, black salt, sugar, cumin powder and food colour in a pan and cook well. Turn off the heat once the mixture has thickened enough.
Brush a little oil on the plates on which you will dry the amsatta. Pour on a good amount of pulp and spread it well over the plate. Take care that the layer of mango pulp is not too thick, or it may take longer to dry.
Keep the plates of spread pulp somewhere with a good flow of air. Leave them like this for 2-3 days and the green mango amsatta will be ready. Then cut it as you like with a knife and store it in an airtight container.
Source: Jagonews24. First published in Bengali on The Agro News.
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