Mango and Chickpeas pickle

Name: Mango and Chickpeas pickle
Yield: 50 servings
Cuisine: American
Ingredients: 1 kg raw mango; 250 g chickpeas; 150 g Salt (according to taste); 50 g chilli powder (according to taste); 2.5 tsp haldi powder; 1/4 tsp hing; 100 g fennel seeds (saunf); 100 g Fenugreek (methi); 1 tsp Nigella seeds (kalongi); 600 ml mustard oil

Monika Rastogi @monika_yati

Bangalore

#goldenapron
week14

Mango and Chickpeas pickle

Share its first Cooksnap!

Monika Rastogi @monika_yati

#goldenapron
week14

Ingredients

7days

50 servings

1 kgraw mango
250 gchickpeas
150 gSalt (according to taste)
50 gchilli powder (according to taste)
2.5 tsphaldi powder
1/4 tsphing
100 gfennel seeds (saunf)
100 gFenugreek (methi)
1 tspNigella seeds (kalongi)
600 mlmustard oil

Cooking Instructions

7days

1

Wash and soak chickpeas in water overnight, in the morning drain out the excess water.
2

Wash and dry raw mangoes. Then cut them into square pieces.
3

Now over the cotton cloth, spread raw mango pieces and chickpeas separately. Let them dry in shadow for about 4-5 hours.
4

In a plate take saunf and methi, we can use them as it is, but here I have dry roasted them in kadhai for 2 minutes and then coarsely grinded them
5

After grinding transfer it to a plate and also add all other spices and mix them
6

Add little oil, Raw mango pieces and chickpeas in masala plates and mix them properly.
7

Now pour little oil in jar and transfer mixture of mango pieces and spices in it and pour oil to half of the height of pickle in jar. After 2-3 days pour more oil so that it floats over the pickle. For 6-7 days, daily keep the pickle jar in sun light.
8

After a week pickle is ready to relish with paratha,dal rice etc. Always use dry spoon to take out the pickle so that pickle lasts for years.