Kaacha aamer aamsatwo recipe

Peel 2 raw mangoes, cut them into small pieces, and boil with a little water (just enough so it’s not too watery while pulping). Use a pressure cooker, 4 whistles should be enough.
While the mangoes are still hot, mash them using a strainer to extract a smooth pulp.
In a pan, add the mango pulp, 1 cup sugar, ½ tsp black salt, 1 bay leaf, ½ tsp red chili powder, and a pinch of roasted spice mix (made from dry-roasting panch phoron and dry red chili, then half-crushing). Cook on medium heat, stirring continuously.
Lightly grease the tray or plate with mustard oil (not listed above but traditionally used) to prevent sticking.
When the mixture starts to thicken and doesn’t easily fall off the spatula, it’s ready. Pour it onto the tray and gently shake to spread evenly.
Cover with a net or basket (to protect from birds ) and sun-dry for about 2 days — and your tangy-sweet, spicy homemade raw mango fruit leather (Amsotto) is ready!

Ingredients