Friday, 26 May 2017

JhatPaat Amer Tak Jhal Achar ( Bengali style ) - Instant Spicy Sour RawMango Pickle....


This year I didn't get time to make the traditional type pickle as I was away on a long holiday. But we love pickles. So this instant pickle will serve my purpose for the whole year. 
It is spicy and sour, and it goes well with parotha, dal - rice, khichudi.. Use a dry spoon while serving it. 

For Marinating the Mangoes
Ingredients
2 kg Raw mangoes washed, dried and cut into pieces along with the skin
1 tsp Turmeric powder
Salt to taste

Method
Apply salt and turmeric powder to the mango pieces and sun dry it for 4 to 6 hours or or dry it under the fan. No water should remain. 

For Making the Paste
Ingredients
2 tbsp Mustard seeds
1 tbsp Coriander seeds
3/4 tsp Fenugreek seeds
1 tbsp Cumin seeds
1 tbsp Carom seeds
8 to 10 or more Green Chillies as per the spice
1 tsp Turmeric powder
Salt to taste
10 Garlic cloves
1 medium piece Ginger
1/2 cup Vinegar

Method
Make paste with the above ingredients and  keep it aside.

To make the Mango Pickle
Ingredients
Marinated Raw Mango pieces
Wet paste
8 whole Garlic cloves
4 to 5 Green Chillies cut into halves
1 tsp Panch Phoren 
Salt to taste
1/4 cup  Sugar
2 Pinch of Asafoetida
2 cup Mustard Oil

Method
Heat the oil in a wok until smoking point. Lower the flame. Let the smoke subside. Add the Panch phoren, garlic and green chillies.  Let the panch phoren crackle. Add the asafoetida. Let it cook for few seconds. Add the paste and cook for 2 minutes. Add the sugar. Stir and cook for another 2 minutes. Add the mango pieces. Cook the mango pieces till it is little soft. Adjust the salt.  Cook it further till the oil separates from the paste. Once done, take it off the flame and cool it completely before transferring it into a clean - dry glass bottle. It is ready to be served with parotha, dal - rice or khichudi. It can be preserved for a year.