Kancha Aamer Tok has always been a family favourite and our summer afternoon meals are incomplete without this. We eat different varieties of tok (chutney) – aamer tok, tomator tok, tetuler tok, boroier tok. Though the names differ, but, the cooking method is more or less same for all of these. Also, the tok tastes great when it is served chilled. I usually make tok at night and keep in the refrigerator overnight.
A typical Bengali meal always ends with sweets. Mishti Doi, Rosogolla and Tok are the most common and loved desserts that are served in almost all the Bengali households. Easy to make and preserve, tok or chutney has enormous health benefits and is a delicious way to beat the heat. Raw mangoes are great for heart, for stomach, for liver and keep dehydration at bay in this hot summer. Apart from aamer achar (mango pickle), Bengali aamer tok is probably the best way of having raw mangoes.
Kancha Aam or Raw Mango reminds me of my childhood days when the ratrer jhor (night storm) used to knock off the raw mangoes from the tree. I used to get up early just to collect all those mangoes and come home with a big smile on my face and my lap full of raw mangoes. Those days were golden and those mangoes were delicious.
Like many Bengali moms, Maa makes awesome Aamer Tok. I learned it from Maa and it is regular in my home too. For making tok, I usually prefer mangoes that are raw, but, little soft. Also, I don’t peel off the skin as this adds a texture and prevents mango pieces to become soggy. I also use the mango seed along with the pieces – I love it this way. Moreover, Aamer Tok should be runny, but, if you like a thicker consistency, add water accordingly. Here’s how I make Aamer Tok. I hope you will like it 🙂
- 2 standard sized (or 1 big sized) raw mango
- 4 green chillies, slitted from middle
- 2 dried red chillies
- 1/2 tea-spoon black mustard seeds
- 1/2 tea-spoon turmeric powder
- 1 tea-spoon salt
- 6 table-spoon sugar (depending on how sour the mangoes are)
- 3-4 cup water
- 2 table-spoon mustard oil
- Wash the mangoes thoroughly and cut them into vertical pieces keeping the skin and seed intact.
- Heat oil in a pan and temper with dried red chillies and mustard seeds. Allow them to splutter.
- Add the mango pieces, salt and turmeric powder. Stir in medium flame for 5-7 minutes or until the pieces start changing colour and turn yellowish.
- Now, add required water and cover the lid. The amount of water depends on how thick or runny you want the tok to be. I prefer it runny.
- On a medium flame cook for 10 minutes or until the mango pieces are properly cooked.
- Now, add sugar and cook until dissolved.
- Turn off the flame and let it cool down to the room temperature.
- Your Aamer Tok is ready now. Refrigerate for 2-3 hours and serve chilled.
This is often served as a signature dish to end a meal – take it as dessert or as a side dish, it tastes delicious anyways.
Enjoy this authentic Bengali dish and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.