This is my favorite Bong style raw mango pickle with some panch phoron flavor. 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)
This is my favorite 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 airtight 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).
