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.

photo of green mango pickle with indian five spices
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Purabi Naha's Secret Indian Recipe !

Serves: 
12

Preparation Time: 
7 hours
Cooking Time: 
15 min

Complexity: 
Easy


Ingredients: 
Medium-sized Raw mangoes (stone removed): 4 (cut into small pieces with the skin intact)
Fresh Green/Red chillies (chopped): 4
Indian five spices (paanch phoron): 4 tbsp
Dry red chillies: 8
Finely julienned ginger: slightly less than ¼ cup
Asafoetida powder (hing): ½ tsp
Turmeric powder: 1 tsp
Salt: 2.5 tsp
Sugar: 1.5 tsp
Vinegar: 2 tsp
Mustard oil (the preferred oil for Indian pickles)
Directions: 
Add salt and turmeric to the mango and ginger pieces and sun-dry these for 4-6 hours. After that, heat 4 tbsp of oil and sauté the mango and ginger in it for 5 min. Turn off the gas. Add the vinegar, asafoetida and fresh chillies and mix well.
Dry-roast the dry red chillies and the Indian five spices until fragrant and light brown in colour. Grind to a coarse powder when cool.
Add the sugar and this five-spice powder to the mangoes and toss them well. If you want the pickle to be sweeter, you can alter the amount of sugar slightly.
Pour this into a glass container and add more mustard oil, enough to immerse the contents. Mix with a spoon and leave it at a place which receives good amount of sunlight. This pickle is ready to use after 4 days. Make sure that you keep the jar in sunlight every day for best results!