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Wednesday, 3 September 2014

Grated Raw Mango Pickle (Bengali Style)

           This is my favourite a Bengali style grated raw mango pickle, which I learnt from my mother. A bottle of this yummy pickle is always there in my refrigerator. It is a very easy homemade recipe as it only involves just combining all the ingredients, including panch phoron powder. There is absolutely no need to sun it. It can just be kept in the refrigerator for a week and it is ready to be consumed. This pickle is a great accompaniment to parathas, theplas, pongal or curd-rice. 

  • 2 medium raw mango, grated
  • 2 tbsp. dry roasted panch phoron powder
  • (equal quantity of fennel, fenugreek, mustard, cumin & nigella (kalonji) seeds)
  • 1 tsp. turmeric powder
  • 3/4 cup mustard oil
  • salt to taste
  • 3 tbsp. red chili powder

          In a bowl, combine all the ingredients well and store in an air tight container. Refrigerate it and consume after a week.

           (The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitter taste).

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