Amer Ambol, also known as Aamer Tawk, a Bengali summer delicacy, is a light and tangy raw mango condiment that Bengalis love to savor at the end of their meals.
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A humble Bengali Recipe blog
"What's your specialty?" Dr. Sourya Das asked me, a food blogger with three years of experience and 100 posts under my belt. His question left me in a state of confusion as I pondered over the typicality of my blog. Did I really only write about sophisticated dishes? Had I neglected traditional Bengali recipes like Aloo Posto, Kalai er Daal, or Kacha Aamer Ambol? As I contemplated his query, I realized that it was time for me to step out of my comfort zone and explore new culinary horizons!
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Debjanir Rannaghar is my little corner of the world, where I'm free to explore all that lies within the realm of food. It's not a specialized Bengali cooking blog, nor a typical baking blog. Debjanir Rannaghar is simply an eclectic mix of all things edible. I don't hold any culinary degrees and may not be a great writer. However, my goal with this blog is to document my journey through food and share stories along the way. Even Sourava da couldn't deny how passionate I am about this!
We chatted for nearly half an hour before he finally understood my answer. Debjanir Rannaghar is not just about Bengali food; it's about being deeply rooted in the culture and traditions of Bengal. Even though the majority of recipes are inspired by Bengal, Debjanir Rannaghar is so much more than just a cooking blog. It's now become a platform for me to share stories of my beloved homeland with people around the world. Through each recipe, I want to bring alive the essence of what makes Bengal so special - its vibrant flavors, its rich heritage, and its unique way of life!
Aamer Ambol Video Recipe
Kacha Aamer Ambol
Today's Saturday lunch menu is a celebration of Bengali comfort food and a tribute to the season. The delectable spread includes creamy Kalai er Daal, fragrant Bori Aloo Posto, crispy Postor Bora, and a summer special - Kacha Aamer Ambol or Kacha Aamer Tawk - a deliciously runny Raw Mango soup. This light and tangy soup is the perfect way to top off a traditional Bengali meal!
A typical Bengali lunch is never complete without a sweet and sour finish. Whether it be Chutney, Ambol, or Tawk, these tantalizing treats bring the meal to a delightful close. The word 'Ambol' comes from 'Amlaw', which means sour. And so, Bengalis everywhere love to end their meals on this juicy note!
Bengali Aamer Tawk - Why the name Ambole?
Ambol - a sour soup-like concoction that is enjoyed after the main course. It's made with raw mango, tamarind, or aamra, tempered with mustard seeds. Ambol has a distinct tangy flavor. Not as rich as chutney, Ambol is the perfect way to finish off your meal. The name itself comes from 'Amlaw', which translates to 'sour' - and it certainly lives up to its name!
Aamer Tawk - ingredients
Aamer Tawk - a tantalizing treat from the Bengali kitchen! The key ingredient in this delectable dish is the juicy, ripe mango. It's carefully cooked along with its skin to give it an extra zing of flavor. With its sweet and sour profile, this ambol is sure to please even the most discerning palate!
Frequently Asked Questions
Amer Ambol, also known as Aamer Tawk, a summer delicacy, is a light and tangy raw mango condiment that Bengalis love to savor at the end of their meals.
The word "ambol" originates from the Bengali language, and it roughly translates to "amlo," which means something acidic in English.
Recipe Card
Kacha Aamer Ambol | Aamer Tawk
Kacha Aamer Ambol, otherwise known as Amer Tawk, is a popular Bengali-style condiment made from raw mangoes and is widely enjoyed as a summer delicacy.
Ingredients
- 2 Raw Mangoes
- 1 teaspoon Black Mustard Seed
- 2 Dry Red Chilli optional
- ¼ teaspoon Turmeric Powder
- 150 g Sugar
- ½ teaspoon Salt
- 2 tablespoon Mustard Oil
- 5 cups Water
Instructions
- Wash and cut raw Mangoes into long strips.
- I prefer to retain the skin of the Mango. You can also remove the skin of the mangoes before chopping.
- Take Oil in a Wok and heat sufficiently, and temper the oil with dry Red Chilli and Black Mustard Seeds.
- Adding Dry Red Chilli is optional. However, I prefer to temper the oil with chili for its aroma as well as for its spicy taste.
- Now add Mango pieces and cook for 2-3 minutes on a low flame.
- Add Salt, Sugar, and Turmeric Powder and mix properly.
- Add Water to cover the Mangoes and then cook on a low flame for around 10 minutes or till the raw Mangoes soften. Ambol should have sufficient water in it.
- Now take the Ambol out of a bowl and refrigerate before serving.
- We generally serve Amer Tawk, aka Kacha Aamer Ambo,l at the end of the meal.
Video
Notes
- Increase or decrease the sugar based on how sweet or sour is the mango.
- Use of Dry Red Chilli is optional, however, it gives the required punch to Amer Tawk.
- Instead of Mustard Oil, you can use Vegetable oil, however, mustard oil gives the required pungency to the dish.
- Ideally, Aamer Tawn is a runny soup however, you may thicken the same.
Nutrition
Related - Mango Recipes
Pairing
We usually serve this simple Bengali Mango condiment with steamed rice at the end of a meal.
Ambol/ Chutney/ Tawk/ Pickle Recipes
- Kancha Aamer Chutney (also known as Bengali Green MAngo Chutney)
- Plastic Chutney (also known as Raw Papaya Chutney or Bengali Peper Chutney)
- Kuler Achaar (also known as Boroi-er Aachar | Jujube Sweet pickle | Ber ka achar)
- Gur diye Topa Kul ar Tomato Chutney (also known as Bengali Kul-er Chutney)
- Begun Borir Ambol (also known as Bori Beguner Ambol)
Let's connect over Aamer Ambol Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. In addition, you can tag me at @foodofdebjani.
Aamer Tawk recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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