Chickpeas pickle

Name: Chickpeas pickle
Total time: 86400 s
Yield: 20 or more
Cuisine: Indian
Ingredients: 250 gram chickpeas; 2 kg raw mangoes (kachchi aambi); 100 gram dry whole red chillies; 4-5 tsp salt; 2 tsp kashmiri red pepper powder; 2 tsp tikha red pepper powder; 1/4 tsp heeng; 1 tsp turmeric powder; 4 tbsp fennel seeds (3tbsp coarsely ground and 1tbsp whole); 1 tsp kalonji (onion seeds); 3 tsp methidana (fenugreek seeds); 2 tsp yellow mustard seeds coarsely grounded; 300 ml mustard oil

Neeru Goyal @cook_12130410

#goldenapron
#week21
#post21

Neeru Goyal @cook_12130410

#goldenapron
#week21
#post21

Saved

Ingredients

24 hours

20 or more

250 gramchickpeas
2 kgraw mangoes (kachchi aambi)
100 gramdry whole red chillies
4-5 tsp salt
2 tspkashmiri red pepper powder
2 tsptikha red pepper powder
1/4 tspheeng
1 tspturmeric powder
4 tbspfennel seeds (3tbsp coarsely ground and 1tbsp whole)
1 tspkalonji (onion seeds)
3 tspmethidana (fenugreek seeds)
2 tspyellow mustard seeds coarsely grounded
300 mlmustard oil

Saved

Steps

24 hours

1

Wash and peel mangoes
2

Now grate them and add half of the salt and keep for 2 hours.
3

Now squeeze well and keep this fluid aside and grated mangoes in sunlight.
4

Now soak chickpeas in this mango liquid whole day along with fenugreek seeds.
5

Now after full day kept in sunlight add grated mangoes too in this liquid
6

Now add all the spices and remaining salt
7

Add oil and Mix well
8

Fill in an jar and keep in sunlight for 3to 4days.
9

Then ready to eat after a week