And you hardly require 15 minutes to prepare this. That's the best part. All you need is to mix and squeeze everything together. When I saw raw mangoes in my local grocery store last week, I could not resist the temptation. One fine day thereafter, when there was plenty of sun outside, I made it and gorged on it with utter happiness and sheer joy. It was, not in any way, same as those fun-filled hang outs in our varandah back home! If only, I could bring back those days! Nonetheless, I enjoyed my aam-pitika. It reminded me of the beautiful days of childhood when life was way more simple and carefree!!
Traditionally, we add everything with the mango, cut into smaller pieces in a traditional khundana (grinder) and grind everything together. I believe you can use a mixer too! But in the absence of a traditional grinder, this is how I made it.
- Remove the seed of the mango.
- Cut into small pieces and grate them.
- Smash a few green chillies into the grated mango to get the spiciness.
- Add salt according to taste and a few drops of mustard oil. Mustard oil is important, I believe its very complimentary to the fiery sour taste of the mango.
- Add chopped cilantro and mix everything together. Using your hands in place of a spoon will give a better result.
- Savour it :) :) :)
, raw sour-sweetness of mango, hotness of fresh green chillies brought together by the salt, mustard oil and appetizing/refreshing smell of cilantro! Can you tell how much I love this :) :) Oh, just a little heads up, because it so sour, it tends to be little acidic in nature! I always make sure that I have proper meal before indulging on this delicacy. Better be careful than popping on pills for acid indigestion, right? ;)
This kind of sour-tasting mid-afternoon food is very common in Assam. My mom is a very firm believer in traditional healthy Assamese way of cooking. So am I! Assamese cuisine is filled with so many exotic and flavourful fruits and vegetables, we use very little oil and spice and most of the recipes are extremely easy to cook. We have an amazing range of basic flavours that range from familiar sweet, salty, sour tastes to some peculiar taste like khar (alkali) and keha (sour astringent sweet flavour)! This range of basic taste might be a reason why we, Assamese people, like food from different parts of the globe. I love trying out new cuisine from all around the world; I devour fried chicken with equal delight as Sushi but Assamese cuisine is and will always remain my number one favourite. I absolutely L.O.V.E it and will continue to work on promoting it in whichever small way I can!!
If you were brought up in an Assamese household, you definitely have experienced some version of this 'tenga' sometime in your life. But yeah, this particular item is definitely a different kind of food, specially for my non-Assamese readers. If you are completely new to the idea, try it...its a nice little way of including some vit-c in your diet :) :)