When I mention the word ‘Chutney’ what comes in your mind? Are you thinking of the readymade jars sold in Asian aisle of the grocery shops? Then you will be surprised to know that in India, chutneys are always prepared from scratch just like every other item on the lunch/ dinner menu. We Bengalis, always serve the chutneys as a final course of the meal which means it is not usually consumed as a dip (except a few chutneys like cilantro/ mint which are always served as dips to accompany the savory snacks).
Personally, I have never been too fond of chutney or Ombol. I never even prepare it myself for my regular everyday lunch. Raita on the other hand, is one of my favorites. Still, I am glad that Debarshi’s mom prepared this delicious Ombol while she was visiting us. I may not prepare it frequently (because Debarshi doesn’t care much for it) but it is always good to have a few extra recipes up your sleeve. In my in-law’s family, however, it is a whole different story. They love Ombol. Ending the meal with a little Ombol and rice makes it perfect for them. So, all in all I am glad to learn this recipe.
Soup or Chutney?
Ombol has been listed on several food blogs as a soup. However, since I can never consume this on its own like a soup, I have decided to list this under chutney. Also, just like chutney (or as we Bengalis call it – Chatney), Ombol is also served as a final course of lunch. Although like chutney, Ombol is not thick. It is also healthier because of the less amount of sugar added in it.
What is Ombol?
Ombol is prepared with unripe mangoes. This is actually a very popular dish in most Bengali families. As I mentioned above, it is served as the final course of lunch. It has a tangy, sweet taste. For those who love unripe mangoes, this makes the satisfying and refreshing part of the entire meal.
Why Unripe mangoes?
While most of us love the ripe sweet mangoes, unripe mangoes have several health benefits. In Northern India, Aam ka Pana (a mango drink prepared with unripe mangoes) is very popular during the summer months. I think this is the biggest health benefit we can get from unripe mangoes – their ability to protect us from the heat. When we consume unripe mangoes with salt, it helps to prevent the excessive loss of water from the body. That is why it is always recommended to drink a glass of Aam ka Pana before going out on a sunny afternoon. While protecting from the high temperature, it also helps to quench our thirst. Since this Ombol is prepared with unripe mangoes it helps to maintain a healthy body.
What does it taste like?
Unripe mango is tangy but when we add just a little sweet and salt in it, it makes the perfect appetizing Ombol. Since in India, we don’t get mangoes (or the quality of mangoes which we get in summer) throughout the year, this Ombol makes a perfect seasonal treat. For those who love unripe mango, the name is enough to tickle their taste buds. The Mustard Seeds adds a delicious taste and aroma in it and the sweet and sour flavor is unlike anything you have ever had before.
With all the junk fast foods in our life sometimes it is good to look back and enjoy the simple dishes. I know this is a simple recipe, however, it does connect us with our loved ones. Let’s not forget the authentic, sweet and sour things of our life and culture which makes us – Us. If this is not enough to convince you to try this recipe, think of it as something exotic. You will only know how great it tastes if you try it yourself.
Ingredients:
- Unripe Green Mangoes – 4, small
- Red Pepper Pod – 1
- Mustard Oil – 1 teaspoon
- Mustard Seeds – ½ teaspoon
- Salt – a pinch
- Water – 2 cups
- Sugar – ½ cup (or as per taste)
Directions:
- Start by cutting and de-seeding the mangoes. Wash and drain them.
Tip: To de-seed - cut in half lengthwise then cut again to remove the seed, do not cook with the seed otherwise it will taste bitter.
- My mother-in law used a pressure cooker to cook this. So, heat a small pressure cooker on medium high heat.
- Add the mustard oil in it. It will smoke quickly, add the Red pepper pods and mustard seeds in it.
- When the seeds crackle, add the mangoes.
- Add the salt, fry lightly.
- Add the water and bring to a boil.
- Add the sugar and cover the lid and whistle.
- Let it cook for 2 whistles.
- Turn off the heat and remove the cooker to let it cool down.
- Once the pressure drops completely and the lid opens, transfer the Ombol to a serving bowl.
- Ombol is ready! Serve it as a final course of your lunch.
Serve this delicious Ombol with steamed rice and:
- Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
- Panch Bhaja (Crispy Deep Fried Vegetables)
- Moonger dal (Yellow Lentils soup)
- Sweet Masoor Dal (Red Lentils Bengali style)
- Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
- Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
- Cholar Dal (Bengali recipe: Chana Dal/ Split Bengal gram)
- Chochchori (Bengali style mixed vegetables)
- Saag Bhaja (Bengali style Stir-fried Spinach)
- Kancha Posto (Bengali recipe: Raw Poppy Seeds Paste)
- Alu Posto (Bengali recipe: Potatoes with Poppy Seeds)
- Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)
- Chingri Malai Curry (Shrimp Curry with Coconut Milk)
- Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
