I recently commented on Beguni, and she asked me to join in. I couldn't resist, so here I am starting my own A-Z of Bengali cuisine. It may take some time to finish it but it will be a lot of fun to find a recipe for each letter.
Shall we get started? Any Bengali will tell you, the first thing that comes to mind for A is aloo posto. I blogged about it many moons ago and over time have made variation to it adding other vegetables like okra, jhinge. Here is another one - aloo and zucchini posto.
A is also for the various aamer chutney (raw mango chutney), and anarosher chutney (pineapple chutney). These light chutney or chaatni as Bengalis call it, is a light sweet, tart combination, rather watery with pieces of fruit. It's a perfect way to finish a meal. It is typically served at the end of the meal, but we love to add it as a side too.
I have also served it with starters and crackers and is a good combination with some cheese.
I recently made a big batch of anarosher chutney or pineapple chutney. The pineapples were leftovers from one of those multi-fruit platters. We got it for a get together recently. Kids polished of grapes, watermelons etc but the pineapples just sat there.
We ate a few but it just sat there. This was the perfect time to make chutney. The chutney, one the other hand, was gone in a couple of days. We ate it with meals, on burgers, on crackers till it polished it off.
If there is no fresh pineapple, use canned pineapples. You may have to reduce the cooking time for canned pineapples.