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A light, sweet, and tangy Bengali chutney made from tamarind pulp, jaggery, and a simple tempering of mustard seeds and red chilies. It's the perfect palate cleanser served at the end of a meal.
For 4 servings
Prepare the Tamarind Base: In a bowl, whisk the tamarind paste with 2 cups of water until it is completely dissolved and smooth. Strain through a fine-mesh sieve if necessary to remove any fibers. Set aside.
Temper the Spices (Phoron): Heat mustard oil in a small saucepan or kadai over medium heat. Once the oil is hot and shimmering, add the dried red chilies and mustard seeds. Allow the mustard seeds to splutter, which should take about 30-45 seconds. Be careful not to burn them.
Cook the Ambol: Carefully pour the prepared tamarind water into the saucepan with the tempered spices. Add the turmeric powder and salt. Stir well and bring the mixture to a gentle boil.
Sweeten and Simmer: Once boiling, add the grated jaggery. Stir continuously until the jaggery dissolves completely. Reduce the heat to low and let the ambol simmer for 5-7 minutes, allowing the flavors to meld together.
Thicken (Optional): If you prefer a slightly thicker consistency, make a slurry by mixing the rice flour with 2 tablespoons of water in a small bowl until smooth. While stirring the simmering ambol, slowly pour in the slurry. Cook for another 2-3 minutes until it thickens slightly, but remains soupy.
Rest and Serve: Turn off the heat and let the ambol cool down. The flavors will deepen as it cools. Serve at room temperature or slightly chilled as a final course to cleanse the palate.
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A light, sweet, and tangy Bengali chutney made from tamarind pulp, jaggery, and a simple tempering of mustard seeds and red chilies. It's the perfect palate cleanser served at the end of a meal.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 105.53 calories per serving with 0.55g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add 4-5 chopped, pitted dates (khejur) and a few small pieces of dried mango leather (aamshotto) when you add the jaggery. This is a popular variation served at weddings and celebrations.
Add one finely chopped tomato to the tempering after the mustard seeds splutter. Sauté until soft before adding the tamarind water for a different flavor profile.
Slit one or two green chilies lengthwise and add them to the tempering along with the dried red chilies for an extra kick of heat.
Tamarind is a natural laxative and has been used for centuries in traditional medicine to aid digestion, relieve constipation, and promote overall gut health.
Both tamarind and turmeric are packed with antioxidants, such as polyphenols and curcumin, which help combat oxidative stress and inflammation in the body.
The unique sweet and sour ('tok-mishti') flavor profile of the ambol acts as an excellent palate cleanser, preparing your taste buds for dessert or concluding the meal on a refreshing note.
One serving of Tetuler Ambol (approximately 0.75 cup) contains around 70-90 calories, primarily from the jaggery. The exact count can vary based on the amount of sweetener used.
Yes, in moderation. Tamarind is known for its digestive benefits and is rich in antioxidants. Jaggery is a less processed form of sugar containing some minerals. However, it is still a source of sugar, so it should be consumed in small quantities, especially by those monitoring their sugar intake.
Absolutely. You can replace the jaggery with an equal amount of granulated sugar. Jaggery provides a more traditional, earthy sweetness, but sugar works perfectly well.
The ideal consistency is thin and soupy, similar to a light broth or a South Indian rasam. It is meant to be sipped or lightly mixed with the last bite of rice, not used as a thick dip.
You can store Tetuler Ambol in an airtight container in the refrigerator for up to one week. The flavors often improve after a day or two.