Aamer Tok

A chilled sweet, savoury and sour thin chutney made from small green mangoes.

  • Cooking time
    40 mins
  • Calories
Recommended by
members who rated this recipe on Youtube

Aam'er tok (pronounced "tawk") is a recipe for the hot Bengal summers when the mangoes are not ripe yet, and frequent nor'westers or afternoon storms keep knocking unripe green mangoes off the trees. Bengalis love making all sorts of cooling green mango recipes in these months. Besides a variety of tok dal, achaar (pickles) and chutney, aam'er tok or ambol too is popular during summers. It is a unique transitional course just after the fish and meat course and before dessert. Sometimes, on very hot days ambol or tok can even play the role of dessert in ending the meal.

For this aam'er tok recipe remember to select the smaller, more fragrant unripe green mangoes. The large, nearly ripe green mangoes don't have the same tartness, flavour or texture. This can be cooked very quickly and easily, and stored in the fridge for a few weeks. Serve chilled towards the end of the meal and experience the cool-sweet-savoury-sour tok make its way to your soul.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


10 servings
  • 500 g kacha aam (green mangoes)
  • 10 g mustard oil
  • 1 pc dried red chilli
  • ½ tsp mustard seeds
  • 10 g salt
  • ¼ tsp turmeric
  • 130 g sugar
  • 500 g water


  1. Peel mangoes and cut them in 5-cm chunks. In small mangoes, remove the pit. Soak the mangoes in water for 30 minutes to reduce the astringent taste. Strain and set aside.
  2. Heat 10 g mustard oil in a pan. Temper it with dried red chilli and mustard seeds.
  3. Add mangoes and fry them on medium-high heat for 3 minutes. Add salt and cook for another minute before adding 500 g water.
  4. Add turmeric and sugar. Since tartness of mangoes can vary widely, you may need a little more or a little less sugar than we’ve mentioned.
  5. Bubble on medium heat until the mangoes are cooked. This should take about 5 minutes. Be careful not to overcook or the mangoes will disintegrate and turn mushy.
  6. Remove from heat. Once cool you can store this in the fridge for about 2 weeks. Serve chilled.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
Viewers liked this
See all New recipes »
green mangoes
View all »

Aam Pora Shorbot

A bright summer drink with deep smoky notes of charred green mango complimented perfectly with the fresh, vibrant notes of green chillies

  • 30 mins
  • 71

Tok Daal Aam Diye

A refreshing, sweet, and sour lentil soup prepared with unripe green mangoes and mosur dal.

  • 30 minutes
  • kcal

Mourola machh'er tok

Tiny sweetwater mourola fish in a light sweet-sour stew with tart green mangoes—a Bengali fish recipe for the hot weather

  • 1 hour
  • kcal
View all »

Pepe'r Plastic Chutney

Magical translucent squares of green papaya in a sweet and sour syrup—a Bengali 'nemontonno bari' specialty

  • 30 minutes
  • kcal

Tomato, Khejur & Amsottor Chutney

A Bengali sweet-spicy tomato compote with dried fruits

  • 30 mins
  • 123

Aamer Tok

A chilled sweet, savoury and sour thin chutney made from small green mangoes.

  • 40 mins
  • 96