Chickpeas Mango Pickle

Name: Chickpeas Mango Pickle
Cuisine: Indian
Ingredients: 1 1/2 cups grated raw mango; 1/2 cup kabuli chana (white chick peas); 1 tsp turmeric powder (haldi); to taste salt; 1 tbsp fenugreek (methi) seeds; 1 tbsp fenugreek seeds (methi) powder; 1 tbsp fennel seeds (saunf); 1/2 tsp asafoetida (hing); 1 tsp nigella seeds (kalonji); 7 whole dry kashmiri red chillies; 1 tbsp chilli powder; 1 1/4 cups mustard (rai / sarson) oil

Mittal Bhavesh Parmar @cook_12226359

Nadiad

#RawMango - A typical Rajasthani pickle of raw mangoes and white chick peas perked up with a large assortment of spices and preserved with mustard oil, this pickle has a wonderful mix of flavours ranging from sour to spicy. You will demand it more and more.

Mittal Bhavesh Parmar @cook_12226359

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Ingredients

1 1/2 cupsgrated raw mango
1/2 cupkabuli chana (white chick peas)
1 tspturmeric powder (haldi)
to tastesalt
1 tbspfenugreek (methi) seeds
1 tbspfenugreek seeds (methi) powder
1 tbspfennel seeds (saunf)
1/2 tspasafoetida (hing)
1 tspnigella seeds (kalonji)
7whole dry kashmiri red chillies
1 tbspchilli powder
1 1/4 cupsmustard (rai / sarson) oil

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Steps

1

Combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes.
2

Squeeze out all the water from the raw mango in a bowl and keep aside. Keep the raw mango water and grated raw mango separately.
3

Refrigerate the grated raw mango overnight.
Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight.
4

Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, kashmiri red chillies, chilli powder along the grated raw mango and kabuli chana-fenugreek seeds mixture into a deep bowl, mix well and keep aside.
5

Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot.
Remove from the flame and allow it to cool
6

Once cooled, add the oil to the prepared mixture and mix well.
Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat.