When I first looked into my partner's(Sutapa Ghosh) dish, I was happier thinking that making chutney would be easier. Alas, this tomato chutney cooked in bengali style is not an easy one. The important ingredient required was ammsattva or mango leather which I had hardly heard off. At this time, Sutapa Ghosh of sutapasindian blog suggested other names of ammsattva. In Andhra pradesh, these ammsattva or mango leather is called as Mamidi Tandra or mango jelly.
According to wiki, they are fruit leather, mixed with concentrated sugar solution, sometimes also an chemical called potassium metabisulphite and is poured over bamboo mats. The texture of prepared mamidi tandra is unique because it is made by consequent layering (only after before added layer dries away) over a period of month. Over ripe thotapuri mangoes are specially used for this purpose.
According to wiki, they are fruit leather, mixed with concentrated sugar solution, sometimes also an chemical called potassium metabisulphite and is poured over bamboo mats. The texture of prepared mamidi tandra is unique because it is made by consequent layering (only after before added layer dries away) over a period of month. Over ripe thotapuri mangoes are specially used for this purpose.
