Green Mango Pickle With Indian Five Spices
This is my grandma's recipe, which my family loves each time I make it. Please note that the amount of dry red chillies can be increased or decreased to your tolerance level, although an average Indian would like this as hot, sour and spicy! So please feel free to play with the amount of chillies in the recipe. Indian Five Spices are a common ingredient in Bengali cuisine. It is also called Paanch Phoron. The spices are nothing but a mixture of equal quantities of mustard seeds (rye), onion seeds (kalonji or mangrel), fenugreek seeds (methi), fennel seeds (saunf) and cumin seeds (jeera). Keep the amount of fenugreek seeds lower to prevent the powder getting bitter. I used 1 tbsp each of mustard seeds, fennel seeds and cumin seeds and ½ tbsp each of onion seeds and fenugreek seeds, respectively, to make my paanch phoron for this pickle.