The Indian way of stretching the mango season is to turn the fruit into leathers. Known as aamsotto in Bengalee, these delightful chewy fruit leathers are good for snacking as well as adding to various dishes.
We have used it in a traditional sutarfeni and in the sticky toffee pudding with delectable results.
Aamsotto utilises the same wisdom of stretching a seasonal produce to last year round. Traditionally made with sugar to increase the shelf-life, our aamsotto, however, does not contain any added sugar to retain the actual flavour of the fruit, at the same time making it usable for any kind of dishes. The process of preparing it involves picking mature mangoes, boiling, straining the pulp and sun-drying on thala.
||aamsotto appears as brownish-yellow depending on the amount of time it was under the sun, with a leather-like texture
store the aamsotto in the glass jar, carefully securing the lid and in a dry place
what you can do with it
Apart from snacking on them with a sprinkling of some salt and chili powder, you can use it to flavour any sauce, soup or chutneys. We also love it in pudding, sticky glaze and desserts.
||East Midnapore, West Bengal