I have tasted this chutney or pickle from my friend’s house. I loved the taste. It is a type of Bengali pickle. In the original recipe we need to use sugar. I generally avoid sugar. So instead of sugar i have added jaggery. If you like to use sugar you can use instead of jaggery.
Let us see how to make this reicpe.
Preparation time around 15 minutes.
- 1 big size raw mango.
- 1/3 cup of grated jaggery.
- 1/2 tsp red chilly powder.
- 1/4 tsp turmeric powder.
- 1/4 tsp asafoetida.
- 1/2 tsp black salt.( if black salt is not available use normal salt.)
- 2 tsp mustard oil.
- 1/2 tsp mustard seeds.
- 1 tbsp panch phoran. or use equal amounts of fenugreek, nigella, cumin, black mustard and fennel seeds.
- 1 small red chilly.
Peel and grate mango. ( If you want in pieces you can chop in to small pieces also)
Dry fry panch phoran and powder.
Heat the mustard oil. Add mustard seeds. When it started crackling add asafoetida and one red chilly. Add grated raw mango. Fry for a minute and add grated jaggery, black salt, turmeric powder, red chilly powder. Fry for few minutes. Add 1/2 cup of water. Let the jaggery melt. Add pach phoran powder. Mix everything and cook well.
I have made this in little thick paste type.
If you wish add little more water and make this little more loose consistency for chutney style.
Serve this with dosa, idly, paratha, roti etc.