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Grated Raw Mango Pickle
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A picture of Grated Raw Mango Pickle.

Grated Raw Mango Pickle

Bethica Das
Bethica Das @kitchen_flavours
Sharjah (UAE)

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

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

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Grated Raw Mango Pickle

Bethica Das
Bethica Das @kitchen_flavours
Sharjah (UAE)

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

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

Read more
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Ingredients

  • 2medium green mango, grated
  • 2 tbsp.dry roasted panch phoron powder
  • 1 tsp.turmeric powder
  • 3/4 cupmustard oil
  • to tastesalt
  • 3 tbsp.red chilli powder
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Steps

  1. 1

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

  2. 2

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

  3. 3

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

    A picture of step 3 of Grated Raw Mango Pickle.
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Bethica Das
Bethica Das @kitchen_flavours
on December 19, 2017 04:46
Sharjah (UAE)
Check my blog - http://www.bethicaskitchen.com/My facebook page - https://www.facebook.com/bethicaskitchen/
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