I always have some of this Bangladeshi pickle on hand
This sharp pickle is so nice served with papadams. To be honest, I like to eat it on its own. It’s absolutely delicious and different.
What I like most about this recipe is that people don’t have any idea what all the flavours are. This makes it quite fun to serve.
Bangladeshi in origin, it would have originally been prepared with amchoor (mango powder). Nowadays it is made, at least here in the UK with citric acid powder which has a much stronger, citric flavour than mango powder.
Mustard oil is available at Asian grocers. On the side of all bottle here in the UK, it states that it is not suitable for human consumption. I’ve been told by reliable sources that it is. Mustard oil is used daily in curry houses around the country. You could substitute vegetable oil but the flavour will be a lot different and not as good.
You’ve got to try this one!
International & UK Orders
- 1 1⁄2 teaspoons citric acid powder
- 1 tablespoon paanch phoron*
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon chilli powder
- A pinch of Salt
- 30 Peeled garlic cloves
- 2 Finely diced carrots
- 6 Whole green chillies (Which every you prefer)
- 400ml chickpeas
- 2 bayleaf
- 1⁄4 pint mustard oil
- Mix the citric acid powder with the chickpeas, paanch phoran, turmeric, chilli powder, salt, garlic, carrots and chillies and leave in the fridge for 24 hours.
- After 24 hours, heat the mustard oil in a sauce pan.
- When the oil is hot, add 2 bay leaves and the marinated vegetables.
- Cook for three to five minutes. Not longer.
- Leave to cool.
- Once cooled the pickle is ready to eat.
*Paanch Phoron translated ‘5 spices’ is a whole spice blend in equal parts consisting of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds. It is readily available in Asian grocery stores or you could just make your own.