This is a sour and spicy pickle made with very tiny fish found in the stream, river or pond. I absolutely love this pickle and goes well with dal, aloo bhate or borta and hot rice. This is an experiment in my kitchen.
For the Wet paste
Ingredients
1 small to medium sized Raw Mango peeled and cut into pieces
20 Garlic cloves
6 to 8 Green Chillies
1 medium size Ginger cut into pieces
3 tbsp Black Mustard seeds
2 tbsp Coriander seeds
1/2 tsp Turmeric powder
Salt to taste
Method
Add all the above ingredients in to a grinder and add little water to make it into a smooth paste.
For the Pickle
Ingredients
500 grams Ganges River Spratt washed well and dipped into hot water for few seconds and drained the water out.
Wet paste
1 Medium size Ginger cut into strips
8 Garlic cloves
4 to 5 Green Chillies slit into 2
1/2 tsp Panch Phoran
2 tbsp Vinegar
1/2 cup Mustard Oil
1 tbsp Mustard Oil
Method
Take a wok, add oil and heat it up. Once hot fry the fish till crispy. In the same oil add panch phoran, ginger, garlic and chillies. Sauté it for 2 minutes. Add the wet paste and 2 tbsp water. Stir and cook the paste for 2 minutes. Add the fish, let it cook till the oil starts to separate from the paste. Add the vinegar and 2 tbsp raw mustard oil. Stir and let it cool. Store it in a dry clean bottle and store it in the refrigerator for 6 months.
