BongFoodie

Mango Pickle/Teylenga as we call it is one of the favourite Pickles of LahaBari ! My Didi (GrandMom) used to make it, my Jhetimas still do it. Those summer vacations were a dream with almost no studies…spent seeing them making varieties of pickles, bori…all kept for sun drying at the terrace. The view from small window of the puja room was a visual treat…as we waited longingly and drooling over the idea of savouring the pickles…how many days to go?…when would Didi finally give it with Sunday breakfast of hot paurotas !!!

This summer I have decided to try preparing a Big Jar of Teylenga so that I could relish it with utmost pleasure for the whole year. So I asked Ma to give this recipe of authentic Teylenga and let me share with my friends.
I welcome you all to have a peek at the recipe and try making it. It tastes awesome with plain/stuffed paranthas.

Soak Black Chickpeas/Chola overnite.
Drain the water and let it dry for an hour.
Raw mangoes cut into cubes and discard the seed.
Take a glass bowl and add
. Mustard powder
. Red Chilli powder (grind/pound Whole Red Dry Chillis)
. Turmeric powder
. Salt
. Minced Ginger
. Minced Garlic
. The Chickpeas/Chola
. Mustard oil to make a paste with all the above ingredients
. The mangoes to the paste and mix well for 5 mins
. More Mustard Oil to it and mix well for another 5 mins
. Put the whole stuff in a glass jar and let it Sun Dry for 10-15 days.
Your ‘Teylenga’ is READY !!!

Keep sun drying the pickle every day.

Now take two shots of the pickle, one before sun drying and the other after you sun dry it and post on your blog.