This pickle is made using Panch Puran and Mustard oil. These two give the enhanced Bengali taste to this recipe. But if the taste of mustard oil is not liked then gingely oil can be used.
Ingredients:
Mangoes - 6 nos (raw)
Jaggery - 1/2 kg
Panch Pooran Powder - 1 tbsp
Red chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Mustard Oil - 1/2 cup
or
Gingely Oil - 1/2 cup
If mustard oil is not used Mustard powder - 2 tbsp
Method:
Grate the mangoes. Powder the jaggery. Mix the grated mangoes, jaggery, turmeric powder and salt. Put the mixture in a shallow vessel and cover it with a thin cloth. Keep the vessel in sun for about 4 to 5 days. Tie the clotch with a thread below the rim of the vessel.
Mix panch pooran powder, red chilly powder (and mustard powder) and keep the mixture again in sun for another 4 to 5 days.
Before storing it add mustard oil or gingely oil and mix it thoroughly.
Ingredients:
Mangoes - 6 nos (raw)
Jaggery - 1/2 kg
Panch Pooran Powder - 1 tbsp
Red chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Mustard Oil - 1/2 cup
or
Gingely Oil - 1/2 cup
If mustard oil is not used Mustard powder - 2 tbsp
Method:
Grate the mangoes. Powder the jaggery. Mix the grated mangoes, jaggery, turmeric powder and salt. Put the mixture in a shallow vessel and cover it with a thin cloth. Keep the vessel in sun for about 4 to 5 days. Tie the clotch with a thread below the rim of the vessel.
Mix panch pooran powder, red chilly powder (and mustard powder) and keep the mixture again in sun for another 4 to 5 days.
Before storing it add mustard oil or gingely oil and mix it thoroughly.
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