Khada chana Methi Athanu

Name: Khada chana Methi Athanu
Yield: 4 person family
Cuisine: Indian
Ingredients: 1 kg raw mangoes ( four cups cubed); 1 cup fenugreek seeds; 1 cup organic chickpeas; 2 cups ramdev achar masala; 4 cups groundnut oil; 1 cup extra groundnut oil; 2 tbsp salt; 2 tsp Turmeric powder

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#grandma
#post2
Pickles are the delicacies generally we learn from mumma or grandma. This one I have learnt from badi amma. She makes variety of pickles. This one is a typical Gujju Athanu/pickle that we make from raw mango, whole chickpeas and fenugreek seeds. This tastes heavenly awesome with Puris, thepla, dhebra, khichadi and pulao. No doubt you can pair this with anything you want. This one can be stored as other pickles.

Khyati Dhaval Chauhan @the_veggie_vogue

Saved

Ingredients

5-6 days

4 person family

1 kgraw mangoes ( four cups cubed)
1 cupfenugreek seeds
1 cuporganic chickpeas
2 cupsramdev achar masala
4 cupsgroundnut oil
1 cupextra groundnut oil
2 tbspsalt
2 tspTurmeric powder

Saved

Steps

5-6 days

1

Mix salt and turmeric into 4 cups cubed raw mangoes. Mix well and let it soak salt overnight. In separate bowls wash chickpeas and fenugreek seeds twice and soak in water overnight.
2

Next morning remove water from raw mangoes and spread them over a Muslin cloth for 12 hours. Don't throw the sour water of mangoes. Take out chickpeas and fenugreek seeds from water in a bowl. Add sour mango water in it. Mix well and allow to rest for 6-7 hours.
3

After 6-7 hours remove water from chickpeas and fenugreek seeds.spread them with raw mangoes for 6-7 hours.
4

Now collect all three of them after drying in a big bowl. Add 2 cups of ramdev achar masala into it and combine well.
5

Heat oil and let it cool down completely. Now add this oil into prepared pickle. Cover and leave it for 24 hours. Next day you will find oil floating over the surface.
6

Store this pickle in glass jar. Add one cup extra oil after adding pickle. Pickle should be embedded in oil. You can make this for a year and store. After 2 weeks you can consume it.