Tangy Raw Mango Pickle: A Bengali Five-Spice Delight
35 minutes
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About Tangy Raw Mango Pickle: A Bengali Five-Spice Delight
Experience the vibrant explosion of sweet, tangy, and spicy flavors in this raw mango pickle, infused with the aromatic magic of Bengali five-spice. It's the perfect condiment to transform any dish from ordinary to extraordinary.This easy recipe blends fresh, raw mango with turmeric, red chili powder, and a unique spice blend for an authentic taste of India. The bright, tangy mango perfectly balances the warmth of the spices.Follow our simple step-by-step guide and create a jar of this flavorful pickle that will tantalize your taste buds and leave you craving more.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Mango
- 1 kg Mango raw
Spices and Flavorings
- 2 tsp Turmeric Paste
- 2 tsp Chili Powder red
- 2 tsp Cumin Seeds
- 2 tbsp Coriander Powder roasted
- 2 tbsp Masala five-spice, roasted
- 1 tsp Jaggery
- 1/2 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- Oil as needed
Instructions
- Wash and dry the raw mango. Cut it into small, bite-sized pieces. This ensures even pickling.
- In a large mixing bowl, combine the cut mango pieces, turmeric paste, red chili powder, cumin seeds, roasted coriander powder, roasted five-spice masala, jaggery, asafoetida, and salt. Mix thoroughly, ensuring the mango pieces are evenly coated with the spice mixture.
- Transfer the mango mixture to a clean, sterilized glass jar. Pour oil over the mixture, ensuring all the mango pieces are submerged. This helps preserve the pickle and enhance its flavor. Seal the jar tightly.
- For the next three days, gently mix the pickle in the jar by turning it upside down a few times. This helps distribute the spices and ensures even pickling. Store the jar in a cool, dark place.
- Allow the pickle to mature for at least one week before serving. The flavors will deepen and meld together over time. Enjoy your tangy, homemade raw mango pickle with any meal!
Recipe Notes
Good To Know
- For an authentic Bengali flavor, use 'panch phoron' (the Bengali five-spice mix) whole instead of powdered. Toast the whole spices lightly in oil before mixing with the mango to release their aromas.
- If you prefer a less sweet pickle, reduce the amount of jaggery or substitute it with date palm jaggery (nolen gur) for a deeper, caramelized note that pairs beautifully with the tart mango.
- To ensure the pickle lasts longer, sun-dry the mango pieces for a few hours before mixing with the spices. This helps reduce moisture content, enhancing both flavor and shelf life.
Expert Tips
- Experiment with different types of mangoes for unique flavor profiles. Raw, green mangoes offer a tartness, while ripe mangoes lend sweetness.
- Adjust the spice level to your preference by adding more or less chili powder. For an extra kick, incorporate a few slivers of fresh ginger.
- Taste the pickle after a few days and adjust the sweetness or saltiness as needed. The flavors will meld and develop over time.
Storage Instructions
- Store the finished pickle in a sterilized glass jar and top with a thin layer of mustard oil, which acts as a natural preservative and adds another layer of pungency characteristic of Bengali pickles.
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Recipe Nutrition
Calories: 46kcalFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 342mg
Geeta Biswas
Articles: 919
5 Comments
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Such a tempting dish! Thank you.
Looks so appetizing! Thank you for posting.
Such a delicious dish! Thank you.
Looks so good! Can’t wait to try it.
This looks so good! Appreciate the share.