Jola-Mitha Bogori Asaar

Hot n Sweet Jujube Pickle

INGREDIENTS

• Jujube (Sun dried) – 250 gms
• Paas Phuron (Roasted and powdered) – Half cup
• Sugar – 5 tbsp (or to taste)
• Salt – 2 tsp (or to taste)
• Chilli Powder and Mustard Oil

METHOD

• Heat mustard oil
• Bring the heat to low
• Add the jujubes after a minute or so
• Add Sugar and Salt and mix well
• Stir occasionally and when the sugar melts completely add the paas phuron and chilli powder, mix well again and turn the heat off
•  Store in airtight containers when it cools down 

Xoriyohor logot Jolokiar Asar

Chilly Pickle with Mustard Seeds (Thanks to my friend Nandini Raybaruah for the recipe idea)

• Make a paste of mustard seeds and some garlic pods with white vinegar, keep aside
• Wash the chillies, dry completely and cut to small pieces
• Heat mustard oil and add some paas-phooron
• When the paas-phooron stops spluttering, turn off the heat
• When the oil becomes cool, add the chilly pieces and mix thoroghly
• Add the mustard seed-garlic paste, some dried & grated ginger, salt and mix again
• Add some more mustard oil if it looks too dry
• Use the pickle after 2-3 days

Aamor Asar

Mango Pickle

Ingredients:

• Raw Mango: 1 Kg

The following ingredients should be added ‘andaaj mote’ (on assumption)..

• Turmeric powder
• Dry Chilly (the more the better)
• Paanch Furon (Mixture of aniseed, cumin seed, pepper, black cumin and fenugreek seed)
• Mustard Seeds
• Cumin Seeds
• Salt
• Mustard Oil

Method:

• Cut the raw mangoes into pieces
• Add salt, mix well and let it dry in the sun for 3 days
• Add and mix with turmeric powder and let it dry again for a day or so
• Mix paanch furon, mustard seeds, dry chilly, cumin seeds
• Fry for a minute and make a paste
• Mix the paste with the mango pieces
• Heat mustard oil and let it cool overnight
• Add the mustard oil and mix well with hand
• Put the ingredients in a glass container
• Start eating after 72 hours..