Karonde ka Achar….pickled Carandas plum

It is pickling time in India. Mangoes, Mirchi, Karonda, Nimbu, Lasoon and what not. I picked up these beautiful pink berry like fruits and thought of pickling it. However, these are short term pickles. Maximum 2 months in fridge. If kept outside in this humid whether, it may not last more than 15 days. Karonda…

Sweet Mint Chutney

  Mint is popular flavouring herb used in many recipes which also has several positive properties that can treat a host of issues in human body. This well known herb scientifically known Mentha is a genus plants has dozens of species and number of varieties. Its an herb that has been used for few hundreds…

Nimbu ka Achar– Lemon Pickle

  Pickling is one of the oldest technique of food preservation. Every parts of the world has their unique method of pickling. Even India with so diverse culture, this art also varies from region to region. In my childhood I had seen, housewives, after finishing the regular household core, shall  steal time in the afternoon…

Black Date & Tomato Chutney

In Bengal no meal is complete without “Chaatni” specially lunch. Consistency is  pulpy. Could be served after meal as sweet dish or could be eaten with any bread, paratha and puri. Ingredients: Chopped ripe tomatoes- 1 cup Seeded Chopped Black Dates – 10 Sugar- ½ cup Raisins- 1 tblspn Ampapar  Diced- 2 tblspn Grated ginger(optional)-…

Kachchi Ambi

Summer has arrived and welcome to mango season. This is the best time to explore dishes with mangoes raw or ripe. Kacchi Ambi means unripe green baby mangoes. Mango is such a fruit that it eaten right from it is just taken a shape in the tree. These are extremely sour/tangy and people who love…

Mango Chaat

Mangoes are widely used in various cuisines ripe or green in India and many other countries. Summer has arrived in India and markets are overflowing with mangoes. There are so many varieties some are very sweet, some are sour and some are sweet and sour. Out of these Totiya or Tota Mangoes arrives first in…

Tomato Aam-Papad Chutney

Ingredients Chopped Ripe Red Tomato – 1kg Sugar – 200 gm Chopped Dates – 75 gm Chopped Sweet Aam-papad/Mango fruit leather- 100gm Raisins soaked in water- 25 gms. Toasted Panchphoran (Bengali Five Spice Mix) powder – 1 tspn* Mustard seeds – ½ tspn White oil – 1 tspn Whole red chili – 2 Salt –…

Chutneys (Khatta-Meetha)

Chutneys have a special place in an Indian household’s daily meal. It can be sour, salty, tangy or sweet & spicy. Here I have presented the recipe for a sweet and spicy tomato chutney that is popular in Bengali household having roots in erstwhile East Bengal(now Bangladesh). Chutneys of East Bengal households are spicier &…

Plastic Chutney

Green Papaya is a vegetable usually that does not usually feature in anyone’s favourites list. Mostly it is used as a tenderizer. Here I have attempted to break this myth by presenting the green papaya in  a sweet delicious form that is very popular in West Bengal. This was probably named as plastic chutney because the texture…