Raw Mango Pickle with Panch Phoron Flavour

     
           This is my favourite Bong style raw mango pickle with some panch phoron flavour. This is a family recipe, that I learnt from my late 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. 

          There is absolutely no need to sun it. It can just be refrigerated for a week and it is then ready to be enjoyed. This pickle is a great accompaniment to parathas, theplas, pongal or curd-rice. So check out the step by step pictorial recipe to prepare it.

• 2 medium raw mango, grated
• 2 tbsp. dry roasted panch phoron, powdered
• 1 tsp. turmeric powder
• 1 cup mustard oil
• salt to taste
• 3 tsp. red chili powder

          In a bowl, combine all the ingredients well and store in an airtight container. 

          Refrigerate it and consume after a week.

        

Note - 


1.  The quantity of fenugreek seeds in the panch phoron masala may be reduced due to its bitterness.

  2.  Panch Phoron - (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)