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Kashundi Mango Pickle
Kasundi (Sliced mango pickle) |
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Green Mango - 2 pounds (1 kg)
Turmeric powder - 2 tea spoon
Chili powder - 2 tea spoon
Salt - 3 tea spoon
Panch foron - 5 tea spoon (0.2 pounds) (100 gm)
Mustard Oil - to fill the Mango Pickle container
Sugar - upto 4 tea spoon if need be
‘Panch foron’ is a combination of spices used primarily by the Bengalis and it contains five types of condiments; these are equal amount of cumin seeds, fennel, black cumin seed (Bunium persicum), radhuni (wild celery) and a little less amount of fenugreek seeds. You find a 200gm packet in South East Asian grocery store for around $3
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Grind the ‘Panch phoron’ after dry heating (for about 10 minutes in low temperature, do not fry, this is just to raise the flavor of the spices) over a pan.
Wash (wipe dry) and slice the green mange with skins (do not peel mango, throw away the stone/seed if there is one inside. Sometime early green mangoes do not even have stone/seed in them).
If the green mango is too sour, then you can add up to 4 tea spoons of sugar to get rid of the sourness.
Mix all the above spices with the mango pieces and place it in a container with lid.
Pour room temperature mustard oil to top-off the container completely.
Cover the container and place outside where in can get daily sun for one and half month. Avoid getting water over the lid (for metal lids) as it may rust the metal. Also water may add undesired moisture.
The idea is softening the mango in sun with the spices. Since the mango will remain under oil; it will prevent any growth of fungi.
Enjoy the flavorful slices with any meal.
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Preparation Time: 1080 |
Serves: 50 |
| Recipe Origin: Bangladesh |
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Submitted by: |
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Asia Saleheen
Texas
United States |
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| This recipe has been viewed 19 times. |
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