'Dry Fruits Chutney' in Bengali Style

With Diwali around the corner, I'm sure everyone is gearing up with a lot of preparations, and when we think about any prep the first thing that comes to our mind during Diwali are sweets and munching oil fried snacks. But how about some desserts, yes after all desserts have played a very important role as the last savory on our meal plate. And when we talk about desserts what do we usually think of first is Kheer, but today I won't write about kheer, as I've got another tasty delicacy which is considered to be one of the most favorites amongst the Bengalis.

I know Diwali is just two days away, and I won't give this reason for my today's prep, because this recipe is the ultimate hunt for all the Bengalis in every festivals and occasion. This popular dessert is prepared in various methods with similar or different ingredients, and how we Bengalis love saying it as 'Chaatni' in our 'Sesh paath' is just heavenly desirable. There ain't any particular name for the 'Chaatni' dish as whatever may be the ingredient put in the recipe, the dish is ultimately called out as 'Bangalir sesh paate chaatni toh lagbei lagbe' (= Bengalis ending the meal with a chutney is an absolute must).

The recipe that I'm sharing today is named as 'Dry Fruit Chutney' in Bengali style, well there you get a visual imagination that it includes all kind of dry fruits and nothing else. Perhaps that's the kind of dish "Dry Fruit Chutney' actually is and it is mostly prepared with only dry fruits in different parts of India. However, there is a twist to this version of the 'Dry Fruit Chutney' recipe, as there's an addition of 'Aam Sotto' (probably that's what we Bengalis call the homemade 'Mango Jelly'). I learnt this 'Dry Fruit Recipe' from my Pisimoni (Paternal Aunt), and I loved the way she cooks everything so easily without much of a hush bush.

Talking about the 'Aam Sotto', it is a traditional snack made during the season when mangoes are available in plenty so that we can enjoy the mango delight even when it's not available. Aam Sotto is prepared out of mango pulp mixed with sugar syrup, then dried under the sun into papad type thin sheets and stored in air-tight containers for a year until the next mango season. Well, that's where the idea comes what to do with the extra Aam Sotto if left over, Bengalis do not waste our foods, therefore preparing a sweet-savory comes to the rescue and we prepare various dishes with Aam Sotto.

Dry Fruit Chutney in Bengali Style is super quick and easy peasy recipe with a nutty, tangy and spicy flavour that is a perfect dish to enjoy in all the season. Check out the full recipe with stepwise instructions and pictures below:

Dry Fruits Chutney

[Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes 

Recipe Type: Dessert

Course: Sweet dish

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

1. Mango Jelly (Aam Sotto)- 1 cup
2. Raisins (Kismis)- half a cup
3. Dates (Khajur)- 1.5 cup
4. Cashews (Kaju)- half a cup
5. Tomato- 4
6. Mustard oil- half a cup
7. Dry red mirchi- 2
8. Turmeric powder- half tsp
9. Sugar- half cup (or as much needed depending on sweetness)
10. Salt to taste

Tips: All the ingredients in this dish need not have to be over-cooked except the tomatoes, therefore you can add the ingredients one after the other once the tomatoes are cooked well.

Method:

How to prepare ‘Dry Fruits Chutney’ with step by step pictures and instructions-

1. Soak Aam Sotto, Kismis, Kaju, Khajur in a bowl of water for at least 5 minutes. Do not drain the water, and keep it aside.
   
2. Finely chop the tomatoes.
   
3. Remove the seeds from the dates.
   
4. Heat oil in a pan, put two dry red mirchi.
   
5. Add the chopped tomatoes, stir till they get mushy and cooked well.
   
6. Once tomatoes leave oil by the sides, add salt and stir again.
   
7. Now add turmeric powder and mix.
   
8. Put the Aam Sotto pulp into the pan and stir occasionally.
   
9. Now add the dates and mix well. Likewise, keep adding the ingredients one after the other and stir from time to time.
   
10. Add the raisins and cashews.
    
11. Pour the mixed water of the dry fruits.
    
12. Once all the ingredients are mixed properly, add sugar and simmer for 5 more minutes.
    

'Dry Fruit Chutney' in Bengali Style is a perfect way to celebrate this Diwali or any other occasions because ending the meal on a sweet note is always pleasurable and delighting. There are some more sweet dish on this blog I've shared before which you may like Gur Batashe wali Kheer ; Paan Coconut Ladoo ; Suji ka Halwa ; Sukha Malpua ; Doodh Lau. Spread happiness this festive season and bring joy to your loved ones by giving them simple pleasure of life. May everyone have a safe and blessed Diwali. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.