Mango oil Focaccia & other Raw Mango Delicacies

What is Peanut butter and Jelly sandwich was made with indian ingredient?

Written by Sahini Banerjee

3 people

Serves 3 people

30 ingredients

4 different dishes

5 days

Prep time and cooking time included

A recipe inspired by Indian summer

Indian summers are intense and hot. And in the part of India where I grew up it is especially humid – West Bengal. These recipes are inspired from my childhood and all the places I have lived before.

The star of this show are the Raw Mango and mustard oil-both of which are a quintessential part of Indian cuisine. Here I will show you how to make Raw Mango Oil (Bengali Aam tel), Mango oil Focaccia, Raw mango jam and finally peanut butter infused with raw mango flavours

I don’t enjoy most Indian pickles. Except a few Bengali pickles. One of them happens to be Aam tel or Mango oil, where Raw mangoes are pickled in the pungent mustard oil. The aromatic raw mangoes cut through the pungency of mustard oil and what you are left with is a beautiful and aromatic oil and sweet and sour raw mango rinds.

This recipe includes :

  1. Mango oil Focaccia
  2. Mango Oil
  3. Raw mango jam inspired by Bengali raw mango chutney
  4. Raw Mango peanut butter

Ingredients

For the Mango Oil [takes at least 4-5 days to be pickled] :

  • 2 medium raw mangoes [one is to be de seeded and slice and dried in sun, and one is to be kept raw]
  • 1 tsp whole coriander
  • 1 tsp Whole cumin seeds
  • 1 tsp whole fennel seeds
  • 1 tsp Nigella seeds
  • 1/2 tsp fenugreek seeds
  • 2 tsp turmeric
  • 1 tsp salt
  • 250-300ml mustard oil

For Mango oil Focaccia [takes 18-24 hours] :

  • 800g AP flour
  • 200g Atta or whole wheat flour
  • 2 tsp salt [for the dough]
  • 2 tsp yeast + 300ml lukewarm water + 2 tsp honey
  • 250ml water [for the rest of the dough]
  • 3 tbsp mango oil
  • Onion, green chilies and mustard seeds for topping

For Raw mago jam :

  • 2 raw mangoes finely chopped
  • 1 raw mango shredded
  • 1/2 tsp turmeric
  • 1/2 tsp kashmiri chili powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/3 cup sugar
  • 1/4 tsp lime juice
  • 1/4 tsp Paanch foron(Bengali five spice)
  • 1 tsp mustard oil
  • 3-4 slit green chilies

For mango peanut butter :

  • 1/4 cup roasted peanut
  • 2 tbsp chopped raw mangoes[peeled]
  • 1/2 tsp chili flakes
  • 1/2 tsp sugar
  • salt according to taste
  • 1 tsp neutral oil if necessary to blend the peanuts better

Instructions

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For the Mango Oil :

  1. Deseed two mangoes and slice them both. Add turmeric and salt.
  2.  Dry them in the sun for  a day
  3. Next day, roast the cumin, fennel, coriander and nigella seeds till it gives out an aroma. Add 250-300ml of mustard oil and heat it up until it starts bubbling. 
  4. Turn of the heat, add in the mango slices and let the oil mixture cool
  5. Pour this mixture in a glass bottle and leave it in the sun for 2-3 days
  6. By day 5, it will start giving a beautiful aroma. 

The longer it stays in the jar, the better will be its aroma

For the Mango oil Focaccia :

  1. In a container mix Luke warm water, yeast and honey and let the yeast bloom for 15 minutes.
  2. In a container, mix flour, salt, water and the yeast mixture. Do not knead the dough. Simply mix everything together and let it rest for 15 minutes. 
  3. At this stage add 2 tbsp mango oil
  4. After 15 mins, do the stretch and fold technique. Perform the stretch and fold technique 3 times on the whole dough at 45 mins – 60 minutes intervals.
  5. Keep the final folded dough in the fridge overnight(8-9 hours). Next morning take it out, let it come to room temps (take 2-3 hour).
  6. Transfer this dough to a greased baking tray, rest it for 1 hour or until it doubles in size.
  7. Once doubled, create dimples in the dough.
  8. Top it with a generous amount of mango oil. along with onions, green chilies and mustard seeds.
  9. Pre-heat the oven at 220°C for 10 mins.
  10. Bake for 45 minutes or until the top of the focaccia is deep golden brown
  11. Let it cool down completely once you it take out of the oven. And then cut into it

For the Mango Jam

  1. Finely chop 2 raw mangoes. And shred one more raw mango
  2. To the chopped mangoes add turmeric, cumin, coriander and chili powder. Mix well.
  3. In a pan heat mustard oil. Add bengali five spice and sauté for 10 seconds
  4. And the chopped and spiced mangoes, along with shredded mangoes. Sauté on low heat until the mangoes let out water. 
  5. Add sugar and salt and green chilies. Sauté and let the sugar melt on low heat. Once melted, and 2 tbsp water and let it cook for 20-30 minutes until the mango pieces are translucent. If at any moment you see the water drying out just add 2 tbsp more until it evaporates again.
  6. You want the jam to be sticky but not too sticky that it hardened when you store in the fridge. Cooking the mangoes till translucence is the best way to go about it
  7. Cool and store it in a glass jar.

For the Mango peanut butter :

  1. In a mixer blender, mix roasted and salt peanuts, raw mangoes for that tangy kick, sugar and chili flakes for heat. If you have any trouble mixing the the peanuts add 1/2 tsp oil. It helps. 
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