Raw mango pickle with chana & Fenugreek seeds
#pt
This gujarati style chana methi sour and spicy pickle is easy to make. It is made with chana(black or white chickpea), dry methi seeds, and raw mango pieces perked up with a large assortment of spices and preserved with oil. Here I used the homemade Achar Masala, but one can use store-bought also. Glass jars are the best way to store these pickles which increases the self life of this pickle for years, even without a refrigerator.
Raw mango pickle with chana & Fenugreek seeds
#pt
This gujarati style chana methi sour and spicy pickle is easy to make. It is made with chana(black or white chickpea), dry methi seeds, and raw mango pieces perked up with a large assortment of spices and preserved with oil. Here I used the homemade Achar Masala, but one can use store-bought also. Glass jars are the best way to store these pickles which increases the self life of this pickle for years, even without a refrigerator.
Cooking Instructions
- 1
Wash the mangoes and then cut them into medium-sized pieces. Combine the mango pieces with salt and turmeric powder and leave aside overnight or for 10 hours.
- 2
Also soaked dry chana and methi dana with some water separately.
Next day, mango pieces released some water and completely marinated. Toss them 2-3 times in a day.
- 3
Even chana and methi also puff up very well.
Then sieve water from mango pieces and dry them on muslin cloth for 4-5 hours or till they become completely dry.
- 4
Raw mango water will be used to soak chana and methi into this turmeric-salt water for 2-3 hours.
Then sieve water from chana and methi and dry them on muslin cloth for 2-3 hrs.
- 5
Now heat oil and allow it to cool for some time. Keep Pickle masala ready.
In a large vessel, add dry chana, methi, raw mango pieces and pickle masala. Mix well.
- 6
Cover the vessel with a plate and leave it for 7-8 hrs so pickle masala flavored with all chana, methi and mango pieces.
- 7
Finally, add chana methi keri pickle into sterilized glass bottle and pour oil into glass jar.
After 5-6 days gunda keri pickle is ready to eat. Serve pickle with theplas, bhakris and khakras. Enjoy it for the whole year!!!
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