Mango pickle with garlic and chana dal

Name: Mango pickle with garlic and chana dal
Total time: 3600 s
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 1 kg raw mango (cut into medium pcs.); 1/4 cup chana dal; 20-25 garlic flakes; 2 Tbsp kashmiri red chilli powder; 3 tsp turmeric powder; 5-6 tsp Salt; 1 tbs Onion seeds; 2 tbs fenugreek seeds; 1 tbs fennel seeds; As required Mustard oil 1 cup or more

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

#mania
#post 2
This is a very unique pickle from Rajasthan I loved it its method with garlic and chana dal is also very different from Punjabi pickle.

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

#mania
#post 2
This is a very unique pickle from Rajasthan I loved it its method with garlic and chana dal is also very different from Punjabi pickle.

Saved

Ingredients

1 hour

20-25 servings

1 kgraw mango (cut into medium pcs.)
1/4 cupchana dal
20-25garlic flakes
2 Tbspkashmiri red chilli powder
3 tspturmeric powder
5-6 tspSalt
1 tbsOnion seeds
2 tbsfenugreek seeds
1 tbsfennel seeds
As requiredMustard oil 1 cup or more

Saved

Steps

1 hour

1

First, collect all the ingredients cut the mango in pcs as per your choice. Peel garlic and clean chana dal with a cloth.
2

Now add mango pcs turmeric powder and salt in a big bowl. And keep it for 1 to 2 hours you see mango release the water with salt and turmeric.
3

Now roast cleaned chana dal for a minute and keep it aside.
4

Noe roast fenugreek seeds fennel seeds and onion seeds (kalonji) now cool it and mix with chana dal.
5

After cooling all add-in mango pcs and add also garlic flakes or chopped it now keep it aside for 5-6 hours.
6

The next day you see fenugreek seeds and chana become in big size so it absorbs in mango release water.
7

Now heat mustard oil till very hot and cool it nicely. All mango ready pickle is filled in the bharni add now mustard oil. It will help to rotten the pickle
8

After 2-3 days it's ready to eat and enjoy this tasty mouthwatering pickle with your lunch dinner with pranthain breakfast.