Chana-methi nu khattu athanu

Name: Chana-methi nu khattu athanu
Total time: 2700 s
Yield: 12 months
Cuisine: Indian
Ingredients: 1 cup rai na kuriya; 1 cup Chilli powder (Kashmiri and spicy mixed); 3 tsp roasted salt; 1/3 tsp haldi; 1/2 tsp hing; 4-5 tbsp mustard oil; 1 raw mango; 4 tbsp Desi chana soaked; 4 tbsp methi seeds soaked; 2 cups mustard oil

Bina Anjaria @bina_anjaria_123

#SP
Summer is the season to make pickles and preserve them for the coming year.
Pickles are an important condiment in our Indian cuisine.
As the name suggest Athanu means fermented or probiotic
Pickles this add health into our daily meals

Bina Anjaria @bina_anjaria_123

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Ingredients

45 minutes for the process

12 months

For Achaar Masala:
1 cuprai na kuriya
1 cupChilli powder (Kashmiri and spicy mixed)
3 tsproasted salt
1/3 tsphaldi
1/2 tsphing
4-5 tbspmustard oil
For Pickle:
1raw mango
4 tbspDesi chana soaked
4 tbspmethi seeds soaked
2 cupsmustard oil

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Steps

45 minutes for the process

1

Wash and soak freshly purchased chana and methi for 8 hours. Chop mango and mix 1tsp salt and 1/2 tsp haldi, mix and rest mango pieces also for 8 hours.
2

Heat mustard oil until smoky and allow to cool down. Mix all achaar masala ingredients. Here I have not added methi kuriya as whole methi seeds are used.
3

Keep this achaar masala for further use. Keep the mango pieces on a clean cloth and dry in room for 3 hours under fan. Also take the chana- methi on the cloth and dry for 30 minutes. Now in the achaar masala mix the chana- methi well.
4

Now mix in dried mango pieces. Fill the readied pickle into clean glass jars.
5

Cover and keep the pickle as it is for 24 hours. Now add in the mustard oil into the jars. Note to keep a layer of oil 1" above the pickle. Cover and consume this tasty pickle after 10 days. The chana and methi would have pickled properly by then.
6

Enjoy this pickle for next 12 months with family and friends. Happy Cooking😊!!