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.
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.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!