Kacha Aam-Tetul Sauce (Green Mango-Tamarind Sauce)

    Whether its a rainy afternoon, a sunny morning or a cold evening, it is never a bad time for crispy desi snacks. The Geen Mango- Tamarind Sauce can take your snack eating experience to the next level. The flavor of raw mango combined with the tangy kick of tamarind can turn anything in to a mouth watering delicacy. Enjoy :)


    Dhaka, Bangladesh
    2 people made this


    • 1/2 cup of tamarind pieces
    • water as needed
    • 500 g of green unripe mangoes
    • 1 tablespoon of ginger slices
    • 1 tablespoon of garlic slices
    • 1-1.5 cups of sugar
    • salt as needed
    • 6-8 green chilies, pasted
    • 1.5 teaspoons of ground cinnamon
    • 1 teaspoon of ground cloves
    • 1 tablespoon of mustard powder


    1. Soak the tamarind pieces in water for 1-2 hours. Sieve the mixture and squeeze the pieces to get the extract as much as possible.
    2. Peel the skin of the mangoes. Boil the mangoes in little water ( the level of water should not be over the mangoes), ginger and garlic slices. Set aside to cool. Now sieve the mixture and squeeze the mango slices really hard so that the extract can be collected.
    3. Pour the mango and tamarind extract in a saucepan.
    4. Add the sugar, salt and green chili paste. Sprinkle the ground cinnamon and cloves and mustard powder. Stir regularly on medium heat, uncovered, and allow the mixtures to simmer as the sauce thickens.
    5. Serve with samosas, rolls or aloo paratha.

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