Aam Aur Kabuli Chane Ka Achar


Top post on IndiBlogger, the biggest community of Indian Bloggers

Aam aur Kabuli Chane Ka Achaar, a flavourful, tangy and spicy pickle using Raw Mangoes and Chickpeas(Garbanzo beans) in spices used for picking and mustard oil.

Today I bring you a very popular pickle from the Western U.P region Aam aur Kabuli Chane Ka Achaar. Combination of Mango and Kabuli Chana for pickling is very famous in Rajasthan and Bihar also. In Rajasthani version, grated raw mango is mixed with chana and spices in mustard oil whereas in U.P version and Bihar version raw mango slices are pickled. The spices almost remain the same.

Summers is the time especially in India, when we get plenty of fruits and veggies that are used in pickling. Fruits like Mango, Amla(Indian Gooseberries), Jackfruits and Lemons are some of the summer fruits. People look forward to the fresh seasonal produce and make pickles that can be stored and  eaten all round the year. You can see people cleaning and drying up the ceramic pickle containers( known as Martbaan in local Hindi), fresh pickle filled containers sitting near windows or out in sun for the pickle to get ready. Raw Mango Pickle is one of the most popular pickle in India and there are hundreds type of Mango Pickle recipes. Every region or in fact every household has its own recipe for mango pickles or chutneys.

Aam aur Kabuli Chane Ka Achaar, a family recipe..

Aam Aur Kabuli Chane Ka Achar

I have grown up eating this pickle that my grandmother used to make when the fresh raw mangoes arrived in our mango orchards. My forefathers were farmers and my grandfather looked after the farming once he retired from his job. We had big Mango orchards in our native village, that we visited during our summer vacations. Visiting the orchards in summers and picking the raw mangoes that have fallen from the tree was a different thrill and fun altogether in those days!! I remember during that time my grandmother, mom and neighbouring aunts from family would come together to make pickles.Together they all made the pickles and chutneys in group taking turns at everyone’s house to make big batches of pickles that lasted the whole year round.

This is the first time I made Mango pickle. I am little partial towards the sweet and sour mango chutney that remains my favourite ever since my childhood. I make a small batch of it just for myself every year. Other pickle that is my favorite is Carrot pickle that I had posted a few months back and Amla pickle that has yet be made.

When Aruna from my facebook group Foodie Monday Bloghop suggested the Theme #196 It’s Pickle Time, I wanted to make Amla Pickle but it is still not available at Indian Grocery store here, even in the frozen section it was not available. I got few  raw mangoes so thought of trying this pickle. Also, it has been quite a long time that I haven’t had any homemade pickle. Discussed about the pickle from my mom and my sister in law and finally made a small batch. I am happy with the outcome and just waiting for the pickle to get ready. I remember the times when on busy morning when Mom had to rush off for her work in early mornings, she used to pack parathas for our lunch with this pickle.

Do visit Aruna’s blog Vasu’sVegKitchen for some wonderful recipes.

What we need to make this Aam aur Kabuli Chane Ka Achaar.

Raw Mangoes , I used 3 big Raw Mangoes( that were around 850g), chickpeas( about 1/2 cup) , mustard oil,and spices.. fennel seeds(saunf),fennel powder, mustard seeds(rai), nigella seeds(kalonji),  fenugreek seeds(methi dana), red chilli powder, turmeric powder and salt.

Making this pickle do takes time , but it is worth all the effort. It takes around 2 days to prepare the pickle and 6-7 days for the pickle to get ready. The pickle bottle has be kept out in sun for the flavours and oil to get all infused in mango pieces and chickpeas.I think I have to wait a little more as the weather in Iowa is playing hide and seek, few days back it was hot and sunny and  from last two days it seems winters are back, cloudy and so gloomy.

Preparing the pickle

Making this pickle is very easy, they only time it takes it to cut mango pieces if you are making a big batch and resting period of mango pieces in turmeric and salt and soaking chickpea in mango water.

First step is to wash nicely the mangoes and cut into small pieces as required. To make pickle select the hard raw mangoes.

Take mango pieces in glass bowl and add turmeric powder and salt, mix it nicely with mango pieces and then cover with a cloth or cling film and keep it aside for 7-8 hours.

After that you will see, mango pieces will leave water. Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.

Meanwhile wash the chickpea pieces and then dry these on a kitchen towel.

Soak Chickpeas in Magno turmeric water overnight or for next 7-8 hrs. Chickpeas will absorb water and become soft after the soaking time.

Please note–do not use the pre-soaked or boiled/canned chickpeas. Add washed and dried chickpeas directly in the leftover mango water. These soak water and become soft. Also, the natural pickling process makes it soft and preserves the chickpeas just like the mango pieces.

Now take out the mango bowl from the refrigerator. You can dry it on a kitchen towel for 1-2 hrs or leave on the counter till it comes to room temperature. Then mix chickpeas and mango pieces together.

Meanwhile dry roast the fennel seeds, methi dana. The traditional recipe has methi dana powder also but since I did not have it I skipped it, if you have fenugreek powder you can use 1 tbsp of it..

Mix all the spices together, and add to mango and chickpea bowl.

Heat a pan on high flame for a minute. Switch off the flame, and add mustard oil to it, it will give smoke we call it cooking the oil(Tel Ka pakna). Let it cool down a bit, and add it to the mango bowl with all the spices. Do not add very hot oil.

Mix everything very well, coating all the mango pieces with spices and oil. Once the pickle comes down to room temperature, transfer it into a sterilized jar and with lid and keep it out in sun for 7-8 days.

Once the pickle is ready, just enjoy it with your favourite paranthe, dal chawal, pooris, theplas and mathris. If making a big batch, adjust the spices as per the mango and chickpeas used. You can skip chickpeas from the recipe of your want and make only Mango pickle.

If you are out of India all the ingredients(especially raw mangoes and spices)  used in making this pickle are available at Indian grocery stores .

Let’s see in detail how to make this Aam aur Kabuli Chane Ka Achar

Aam Aur Kabuli Chane Ka Achar

Aam aur Chane Ka Achaar a flavourful, tangy and spicy pickle using Raw Mangoes and Chickpeas(Garbanzo beans) in spices used for picking and mustard oil.
Prep Time30 mins
Mango Resting +Chickpea Soaking Time1 d
Total Time1 d 30 mins
Course: Condiments
Cuisine: Indian, North Indian, Uttar Pradesh Cuisine
Keyword: Chickpeas, Pickles, Raw Mango, Raw Mango Pickle
Servings: 1 Kg
Author: Swati

Ingredients

  • 3 Raw Mangoes(Big) or around 1 kg
  • 1/2 Cup Chickpeas/Kabuli Chana raw/uncooked
  • 2 tbsp Fenugreek Seeds/Methi Dana
  • 1 tbsp Fenugreek Seeds/Methi Powder
  • 2 tbsp Fennel Seeds
  • 1 tbsp Fennel Powder
  • 2 tbsp Nigella Seeds/Kalonji
  • 1 tbsp Red Chilli Powder or use as per your spice level
  • 1-2 tsp Turmeric Powder
  • 1 tbsp Salt or use as required
  • 3/4-1 Cup Mustard Oil

Instructions

  • Wash nicely the mangoes and cut into small pieces as required.
  • Take mango pieces in glass bowl and add turmeric powder and salt, mix it nicely with mango pieces and then cover with a cloth or cling film and keep it aside for 7-8 hours. After that you will see, mango pieces will leave water.
  • Meanwhile wash the chickpea pieces and then dry these on a kitchen towel.
  • Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.
  • Soak Chickpeas in Magno turmeric water overnight or for next 7-8 hrs. Chickpeas will absorb water and become soft after the soaking time.
  • Now take out the mango bowl from the refrigerator. You can dry it on a kitchen towel for 1-2 hrs or leave on the counter till it comes to room temperature. Then mix chickpeas and mango pieces together.
  • Meanwhile dry roast the fennel seeds, methi dana. The traditional recipe has fenugreek powder/methi dana powder also but since I did not have it I skipped it. If you have fenugreek powder you can use 1 tbsp of it..
  • Mix all the spices together, and add to mango and chickpea bowl.
  • Heat a pan on high flame for a minute. Switch off the flame, and add mustard oil to it, it will give smoke we call it cooking the oil(Tel Ka pakna). Let it cool down a bit, and add it to the mango bowl with all the spices. Do not add very hot oil.
  • Mix everything very well, coating all the mango pieces with spices and oil. Once the pickle comes down to room temperature, transfer it into a sterilized jar and with lid and keep it out in sun for 7-8 days.
  • Once the pickle is ready, just enjoy it with your favourite paranthe, dal chawal, pooris, theplas and mathris.

Notes

  • Soak the raw chickpeas.Do not use the pre-soaked or boiled/canned ones.
  • If making a big batch, adjust the spices as per the mango and chickpeas used.
  • Do not add very hot oil to the ango and chickpea spice mix.
  • You can skip chickpeas from the recipe of your want and make only Mango pickle, or even skip raw mangoes and make only chickpea pickle. 
  • Store in an airtight glass or ceramic container.
  • Keep it in sunlight for regular 7-8 days.

When stored properly, it lasts upto a year or more.Two things to keep in mind to avoid the mold formation on it or getting it spoiled..

  • Make sure the jar that you use for storing pickle should be completely dry and sterilized, not even a drop of water in it. In India, jars are sterilized by drying jars in bright sunlight.
  •   Always use a dry spoon to take out the pickle, do not let the moisture sweep in.
  • Keep the lid tightly closed.
  • Store the pickle bottle in a cool and dry place.

Do make this wonderful pickle let me know your feedback.

I will be happy if you share the pics on my FB page or tag me on Instagram. You can also Pin the recipe for later use. A small appreciation from your side for my work!!

Join me in my Food Trails by following the blog and on my social media accounts. Click on the icons on the sidebar for joining in. If you like my work do share this with your loved ones.

Thanks for stopping by!! Keep coming back!!

Advertisements

Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

12 thoughts

  1. Raw mango pickle with chickpeas sounds interesting ! Would love to give it a try. Just have a doubt .We have to keep the chickpeas uncooked right ?

    1. Thanks Poonam!! We soak chickpeas in leftover mango water directly without even soaking in plain water..

  2. I rememebr having this in a dhabba and your pickle reminded me of that. I am definetly trying this out. looks super tempting.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.