Fenugreek, Mango & Chana Pickle

Name: Fenugreek, Mango & Chana Pickle
Total time: 1500 s
Yield: 500 gm
Cuisine: Indian
Ingredients: 250 gm Brown chana; 200 gm Fresh fenugreek seeds; 250 gm Raw mango; 100 gm Pickle masala; 1 tsp Turmeric powder; 1/2 tsp Hing; 2 tbsp Kashmiri red chilli powder; 200 ml Mustard oil; 8-10 Garlic cloves (optional); Salt as per taste

Heena Jani @hinajani

#CA2025
#fenugreekseeds
#soakedfenugreekseeds
#healthypickle
#fermentedrecipe

Heena Jani @hinajani

#CA2025
#fenugreekseeds
#soakedfenugreekseeds
#healthypickle
#fermentedrecipe

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Ingredients

25 minutes

500 gm

250 gmBrown chana
200 gmFresh fenugreek seeds
250 gmRaw mango
100 gmPickle masala
1 tspTurmeric powder
1/2 tspHing
2 tbspKashmiri red chilli powder
200 mlMustard oil
8-10Garlic cloves (optional)
Salt as per taste

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Steps

25 minutes

1

Start by soaking chana and fenugreek seeds separately overnight.
2

Peel some raw mango and cut into small cubes, mix with ½ tsp turmeric + 1 tbsp salt, and keep for 2 hours.
3

Soak the chana and fenugreek again in sour salted water for 1 hour. Drain and let dry for 1–1.5 hours.
4

Heat mustard oil till it smokes, then cool completely.
5

In a big mixing bowl, combine chana, fenugreek, and mango cubes. Add pickle masala, red chilli powder, asafoetida, and salt. Rest for 2 hours
6

Finally, add completely cooled oil, mix thoroughly, and store in a clean, dry glass jar. (Add Garlic for extra flavour)