Amer Ambol, also known as Aamer Tawk, is a Bengali summer delicacy, a light and tangy raw mango condiment that Bengalis love to savor at the end of their meals. Let's see how to cook this summer favorite Bengali raw mango condiment at home.
Jump to:
- Debjani's Note
- Aamer Ambol Video Recipe
- About the Recipe
- Bengali Aamer Tawk - Why the name Ambole?
- Aamer Tawk - ingredients
- Step-by-step Instructions
- Frequently Asked Questions
- Recipe Card
- Related - Mango Recipes
- Pairing
- Ambol/ Chutney/ Tawk/ Pickle Recipes
- Let's connect over Aamer Ambol Recipe
- Aamer Tawk recipe Pin for You
Debjani's Note
"What's your specialty?" Dr. Sourya Das asked me, a food blogger with three years of experience and 100 posts under my belt (it was back in 2015). 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!
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
About the Recipe
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! Here are the ingredients that you need cook this.
- Raw Mangoes
- Black Mustard Seed
- Dry Red Chilli
- Turmeric Powder
- Sugar
- Salt
- Mustard Oil
- Water
Check Recipe Card for measurements.
Step-by-step Instructions
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Here is how you cook Bengali Aamer Ambol or Aam-er Tawk. Check the recipe card for a more detailed description.
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First, wash the raw mangoes and cut them into long strips. I like to keep the skin on, but you can peel them before cutting if you prefer.
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Next, heat some mustard oil in a pan.
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Once the oil is hot enough, add dry red chilies and black mustard seeds. While the chili is optional, I find it adds a lovely aroma and a spicy kick.
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Now, add the mango pieces and cook them for 2-3 minutes over low heat.
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At this point, add Salt and Turmeric Powder and cook for another minute.
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Now stir in sugar and turmeric powder until everything is well combined.
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. Pour in enough water to cover the mangoes, then continue to cook on low heat for about 10 minutes, or until the mangoes are tender.
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Make sure the dish has plenty of liquid.
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Finally, transfer the Ambol to a bowl and chill it in the refrigerator before serving. We typically enjoy this sweet and sour mango dish, also known as Kacha Aamer Ambol, at the end of our meal.
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 Recipe | Bengali Aam-er 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.
- Take Oil in a Wok and heat sufficiently.
- Temper the oil with dry Red Chilli and Black Mustard Seeds.
- Now add Mango pieces and cook for 2-3 minutes on a low flame.
- Add Salt, Turmeric Powder, and mix properly, and cook for a minute.
- Now add Sugar and mix.
- Add Water to cover the Mangoes and then cook on a low flame for around 10 minutes or till the raw Mangoes soften.
- Aamer Ambol should have sufficient water in it.
- Now take the Aamer Ambol or Aam-er Tawk out of a bowl and refrigerate before serving.
- We generally serve Amer Tawk, aka Kacha Aamer Ambol at the end of the meal.
Video
Notes
- Adjust the sugar according to the mango's sweetness or tartness.
- While optional, dry red chili adds a welcome kick to Amer Tawk.
- Although vegetable oil can be used, mustard oil provides the dish with its characteristic sharp flavor.
- Traditionally, Aamer Tawk is a thin soupy thing, but you can make it thicker if you prefer.
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)
- Dishi Amra-r Ambol | Bengali Hog Plum Chutney | Amra'r Tok Recipe
Let's connect over Aamer Ambol Recipe
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
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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