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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.
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Prep Time 30 mins
Mango Resting +Chickpea Soaking Time 1 d
Total Time 1 d 30 mins
Course Condiments
Cuisine Indian, North Indian, Uttar Pradesh Cuisine
Servings 1 Kg


  • 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


  • 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.


  • 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.
Keyword Chickpeas, Pickles, Raw Mango, Raw Mango Pickle
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