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%Bengali Aamer Ambol recipe Debjanir rannaghar

Kacha Aamer Ambol | Runny Mango Soup!

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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.


  • 2 Raw Mangoes
  • 1 Tsp. Black Mustard Seed
  • 2 Dry Red Chilli (optional)
  • 1/4 Tsp. Turmeric Powder
  • 150g Sugar
  • 1/2 Tsp. Salt
  • 2 Tbsp. Mustard Oil
  • 5 cups Water


  1. Wash and cut Mangoes into long strips.
  2. I prefer to retain the skin of the Mango. You can also remove the skin of the mangoes before chopping.
  3. Take Oil in a Wok and heat sufficiently and temper the oil with dry Red Chilli and Black Mustard Seeds.
  4. 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.
  5. Now add Mango pieces and cook for 2-3 minutes on low flame.
  6. Add Salt, Sugar, and Turmeric Powder and mix properly.
  7. Add Water to cover the Mangoes and then cook on low flame for around 10 minutes or till Mangoes soften. Ambol should have sufficient water in it.
  8. Now take the Ambol out in a bowl and refrigerate before serving.
  9. We generally serve Amer Tawk aka Kacha Aamer Ambol at the end of the meal.


  • 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.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Pickle
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 70g
  • Calories: 155
  • Sugar: 30g
  • Sodium: 240mg
  • Fat: 2.9g
  • Saturated Fat: 0.3g
  • Carbohydrates: 33.9g
  • Fiber: 1.1g
  • Protein: 0.1g
  • Cholesterol: 0mg
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