Aam Achaar Bengali
Bengali raw mango pickle with mustard oil and panch phoron. Less oily than North Indian achaar — tangy, pungent, with nigella and fenugreek seeds.
Ingredients
- Ginger — 1000 g (chopped)
- Mustard Seeds (Black) (optional) — 10 g (whole)
- methi seeds (optional) — 25 g (whole)
- green chillies — 2 piece (chopped)
Method
- Wash and chop the ginger into small pieces.
- Peel and chop the green chilies.
- Grind the chopped ginger, green chilies, mustard seeds, fenugreek seeds, salt, panch phoron (turmeric powder, cumin, coriander powder, asafoetida, and black pepper), and aam lehsun (raw mango) into a paste.
- Pour the prepared paste into a jar or container with a tight-fitting lid.
Common questions
- How many calories in one plate of Aam Achaar Bengali?
- 78 kcal per plate.
- How much cooking time?
- 40 min — 30 min prep, 10 min cooking.