Mixed Fruit Chutney

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন। 

Ingredients:

1. Green mango (cut in cube) -1 cup
2. Pineapple (cut in cube)- 1 cup
3. Tomato (cut in cube) - 1 & 1/2 cup 
4. Prune - 7-8 
5. Raisin- 10-15
6. Whole red chili (cut in half)- 3-4
7. Panch foron - 1/2 ts
8. Black pepper - 1/4 ts
9. Red chili powder- 1/2 ts
10. Salt- 1 ts or to taste
11. Sugar- 2 Tbs
12. Oil- 4 Tbs

Procedure:

1. Heat oil in a pan. Add panch foron in the hot oil and let it temper for few seconds. Then add the whole red chili pieces and fry them for few seconds.
2. Now add the green mango, pineapple, tomato one by one. Add the black pepper, red chili powder and salt; and mix them. Add little bit of water and cover the pan. Cook them in medium low heat until the fruits become soft.
3. Mix all the fruits well until they break out. Then add the prune, raisin and sugar; and cover the pan. Cook them for another 5 minutes and then turn off the.
4. Enjoy your mixed fruit chutney with khicuri or polau or biryani.

Courtesy:

Gopa Rani Nondi

South Carolina, USA

Blueberry chutney

Ingredients:

1. Blueberry- 2 cup
2. Apple cider vinegar - 1/2 cup (if you want you can use white vinegar)
3. Garlic(chopped)- 7-8 cloves
4. Ginger(chopped)- 2 Tbs
5. Whole red chili- 7-8 pieces
6. Cinnamon - 1 stick
7. Bay leaves- 2 pieces
8. Whole Panch phoron (Bengali 5 spice)-1/2 ts
9. Mustard seed- 1/2 ts
10. Cumin powder- 1/2 ts
11. Red chili powder- 1/2 ts
12. Garam masala powder- 1/4 ts
13. Oil- 2 Tbs
14. Sugar -1/4 cup or to your taste
15. Salt- 1 ts to your taste

Procedure:

1. Wash the blueberry and dried them with paper towel or wash cloth.





2. Take the powder masala (cumin, red chili, garam masala) in a small bowl and make a paste with 2 Tbs apple cider vinegar.
3. Now heat the oil in a heavy bottom pan. When oil seems hot,  add the whole spices(panch phoron, mustard seed) and let them to temper for few seconds. Then add the whole red chili, cinnamon stick  and bay leaves; and fry them for another few seconds.
4. Add the grated garlic, ginger and the masala paste (which we prepared earlier) and mix them for around one minute.
5. Then add the blueberry and mix them with the masala mix. In the time of mixing, the blueberry will start to become soft. 
6. Now add the salt, sugar and vinegar to the pan, and mix them. 
7. Then turn the heat to medium low setting and let the chutney to simmer for around 20-25 minutes or until it dried up and you get your desired consistency. Remember to stir occasionally otherwise chutney will burn in the bottom and will destroy the nice aroma.





8. When chutney is done, let them to cool down completely and then enjoy! 
9. Put the rest of the chutney  in a air tight jar and store in your freezer for 2-3 weeks. 

Achar Mangsho (আচার মাংস)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Beef-1 kg
2. Onion-1 cup(chopped)
3. Red chili powder-1 ts or your choice
4. Turmeric powder-1 ts
5. Ginger paste-1 Tbs
6. Garlic paste-1 Tbs
7. Cardamom-7-8 pieces
8. Cinnamon stick-4 pieces
9. Bay leaves-4 pieces
10. Panch foron-3 ts
11. Tomato-2 large(finely chopped)
12. Plain yogurt-1/2 cup
13. Mustard oil/ oil-around 1/2 cup
14. Salt-1 ts or your choice

** You can also use ready achar mangsho mashala pack.
Procedure:

1. Cut beef medium size. Wash and drain water.
   
   
2. Heat oil in a deep pan. Add cardamom,cinnamon stick,bay leaves and panch foron. Stir around a minute. Add onion and stir until onion become light brown. Add the rest of the ingredients and stir for few seconds. Add beef and stir thoroughly to coat well with all spices.
   
   
3. Cook until all liquid evaporated and oil comes  out by the side of the pan.(when liquid reduced,stir continuously) Add around 3 cup water.Cover the pan with lid and cook in lower medium heat until meat become nicely tender and liquid looks thick and gravy.(you may also use a pressure cooker. If use, add around 2 cup water and bring it to boil. Cover it and cook in medium heat around 15-18 minutes.)
4. Serve your beef with khicuri or parata.

Green Mango Pickel(কাঁচা আমের আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients: Green mango -1/2 kg Panch-phoron powder (bengali 5 spice) -1ts (make it paste with 1 Tbs vinegar) Suger -4 Tbs or your choice Red chilli powder -1 ts Turmeric powder- 1/4 ts Cumin powder- 1 ts Whole Garlic- 4/5 (roughly chopped) Mustard oil- 1/2 cup White vinegar-1/2 cup Salt 2ts

Procedure:

1. Wash the whole mango well and dry it with the kitchen towel so that no water remain in the body of mango. Then cut the mango into cube size with skin.

2. Now heat the oil in a pan in medium heat. When oil is heated add the garlic and fry it for 30 seconds, then add the mango pieces and stir for a while.
3. Then add the remain ingredients one after other and mix well so that all masala mix with mango. 
4. Cover the pan and cook it in a medium flame around 15 minutes or until mango become soft.
5. Now turn off the heat and cool down your pickles/achar to room temperature and enjoy. 
6. You can preserve it in a glass container (remember before preserve, it should be cool down to room temperature).

Courtesy:
 Juhi, Jahanara Mahbuba
(Chittagong,Bangladesh)

Green Chili Pickle(কাঁচা মরিচের আচার)

Ingredients:

1. Mild green chili-150gm
2. Panch phoron (Bengali 5 spice) powder-1/2 ts
3. Whole Panch phoron (Bengali 5 spice)-1 ts
4.  Brown sugar-1/2 cup
5. Sugar-3 Tbs
6. Whole garlic-1/4 cup(chopped)
7. Turmeric powder-1/2 ts
8. Red chili powder-1/4 ts
9. Crash red pepper-1 ts
10. Cumin powder-1 ts
11. Coriander powder-1/2 ts
12. Garam mashala powder-1ts
13. Cardamom-3 pieces
14. Cinnamon stick-2 pieces
15. Bay leaves-2
16. Tamarind-1 cup(paste)
17. Vinegar-1/2 cup
18. Mustered oil-1/2 cup
19. Salt-1 ts

Procedure:

1. Boil 3 cup water in a pan. When water start to boil add chili and wait 1 minute. Drain water from chili and keep it aside.
2. Heat oil in a pan. Saute cardamom,cinnamon,bay leaves,whole panch phoron and garlic. Make a paste of all powder ingredients with 2 Tbs vinegar and then add it into the oil and stir in medium heat until oil separate from masala. Then add green chili and rest of the vinegar, and stir. Cover the pan with lid and turn the heat low.
   
   
    
3. Cook until chili become tender and all liquid evaporated.
4. Cool it down to room temperature and preserve it in a jar.

Olive Pickles (জলপাই এর আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Jolpai(olive)-1 kg
2. Whole Garlic-3 (chopped)
3. Whole hot red chili-10 pieces
4. Bay leaves-3 pieces
5. Cardamom-4 pieces
6. Cinnamon-2 sticks
7. Panch phoron (bengali 5 spice)-3 Tbs
8. Mustered paste-3 Tbs
9. Red chili powder-1 ts
10. Turmeric powder-2 ts
11. Vinegar-1 cup
12. Sugar-2 cup or your choice
13. Mustered oil-1/2 liter
14. Salt

Procedure :

1. Wash jolpai(olive). Boil until it become tender.
2. Drain water and mash it.
3. Add salt,turmeric powder,red chili powder,mustered paste and 4 Tbs mustered oil to the mashed olive and mix all of them very well and keep it in the sunlight for 4 hours.
4. Heat oil in a deep pan. Add red chili,roast and make some half.
5. Add bay leaves,garlic,panch foron,cinnamon,cardamom to the oil and roast it for 4-5 seconds.
6. Now add jolpai(olive) and stir again. Add sugar and salt. Cook it for 5 minutes.
7. Add vinegar and cook it in low heat for another 5 minutes.
8. Now it's ready.When it become cold store it in a glass container.

Apple's Achar(আপেলের আচার)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients :

1. Apple - 3
2. Hot whole red pepper - 6/7 piece
3. Vinegar- 3/4 cup
4. Sugar - 1 cup or your taste
5. Cardamon - 3 piece
6. Cinnamon stick - 2 small stick
7. Bay leaves - 2 piece
8. Ginger root (finely chopped)
9. Salt- 1/2 ts

Procedure :

1. Wash the apples and pat dry it with paper towel. Then cut each apple into 8 pieces.
2. If you want your achar to be more spicy then you can dry roast the pepper lightly and then break them into 2 pieces.
3. Put all the pieces of apples in a heavy bottom pan. Then add cinnamon, cardamon, bay leaves, ginger and salt; and cover the pan with lid. Cook it in low heat for few minutes. 
4. When the apples become little tender; add vinegar and let it cook for 5-6 minutes.
5. Now add the sugar and red pepper; and cover the pan again. Let it cook in medium heat. Stir occasionally and mashed the apple with an wooden spoon. When the gravy become thick and the apple mashed properly, turn off the burner and let achar to cool down.
6. Enjoy it with polao, biryani or khicuri.