Bengali aam tel recipe | Aamer tel achar recipe

This is my Mom’s Bengali aam tel making recipe and anybody can prepare this Bengali aam tel just in 5 mins. In Bengali, aam tel means an oil based raw mango pickle recipe known as kaacha aamer tel achar in Bengali. Aam tel aka aamer tel achar is prepared with raw mango (Kaacha aam), mustard oil (shorsher tel), Bengali five spice or paanch phoron and dry red chillies.

Once you prepare this Bengali aam tel recipe you can enjoy this tel achar at least for 1 year without damage. Put this tel achar in sunlight for good results but can keep this achar without sunlight if aam completely sinks in oil. This raw mango pickle lasts long if do not touch the oil with a wet hand and do not put a wet spoon into the oil.

These days Bengali aam tel recipe is very much famous among Bengalis due to “Indubalar bhater hotel series”. But you know I am seeing my mom preparing this kacha aamer tel achar since my childhood days. She learnt this recipe from my Grandma and Grandma learnt from her mother. So it is a very old and traditional bengali recipe. I started making this recipe when I shifted to Bangalore, as I am a huge fan of my mom’s aam tel recipe, started making this recipe by following her instructions.

My mom used to prepare aam tel for preparing muri makha in evening snacks. Though along with simple muri makha, I always use aam tel to prepare my Jhal Muri Recipe too. 

Though after seeing “Indubalar Bhater Hotel” series, I got to know about Aam tel diye Begun Pora Makha or Panta Bhat e aam tel tastes awesome. It is just been 1 week since I made my this year’s aamer tel achar. After 1 more week, my aam tel will be ready to eat then I must try with Panta bhat or Begun Pora.

Till then let’s see how my mom makes this recipe at home. Hope my step-by-step recipe and pictures of this aamer tel achar will guide you at best.

How to make Bengali aam tel recipe step by step

1. For making aam tel, first, wash the raw mangoes, then wipe them nicely and cut them into cubes by removing the seeds. 

2. Spread the mangoes on a plate and leave them for 3-4 hours to dry up.

3. Take a wide-mouth container, put the mangoes in it, and pour mustard oil over the mangoes until the mangoes are completely sunk in oil.

4. Add paanch phoron or bengali five spice and lastly add dry red chillies (broken into pieces).

5. With a help of a spoon, mix the spices with mangoes and oil and aamer tel achar is ready.

6. Close the container lid and put the oil in sunlight or keep it in the hot area of your kitchen for at least 2 weeks and then enjoy.