Aam aur chane ka achaar or mango chickpea pickle is yummy! Totally delish!
It may sound a strange but is a wonderful tangy pickle. You can find this in traditional Sindhi households. It requires minimal effort and is as tangy as a pickle can be. Mango chana pickle will definitely surprise you. Great way to use surplus raw mangoes and kabuli chana too.
Pickling -Hobby ideas
Pickling is a great hobby. You can even involve kids in it. Just ensure the cooking in cooked pickle and red chilly is handled by you. There are many raw pickles that kids can help in. In India, pickling and papad is made in many gruh-udyogs or small cottage industries. Earlier there was no TV ,hence all these ideas flourished. Women would pickle once lunch was done and leave it in the courtyard for weeks together. Of course, some men do it too(at least in my family they enjoy cooking.).There is nothing like homemade pickles. It also ensures you enjoy the summer heat. Most people think it is difficult to make one. However, it is easy.
You only need to ensure it is stored in a clean dry jar. Also, the hands need to be dry while you take them out. Moisture can spoil it easily. This is an easy pickle. You will love making it time and again once u give it a go. This pickle is a good make when we have less mangoes. I like the meaty flavor of soaked chickpeas. Also, you can adjust the heat of pickle when you make it at home. Chickpeas are usually used in curries but this is a unique way to use them. Chole or kabuli chana is also a powerhouse of protein. They are so versatile and also gluten-free. Make a hummus dip, salad curry, snack and even a pilaf.
1.Grate mango and keep it in a steel/glass bowl.
2.Wash/clean chickpeas, let it dry for some time, add to grated mango.
3.Add salt to chickpeas and mango
4.Cover it and keep it aside for atleast 6-8 hours in the sun.
5.After a few hours, add spices
6.Add mustard oil & vinegar ,keep it in an airtight jar in sunlight. Allow it to rest in the sunlight for at least 2-3 weeks, in between mix the ingredients using a clean and dry spoon every 2-3 days. Depending on the summer heat, this might take more time. I leave this out in the balcony for a month or more if its not ready.
This can easily stored for years in your pantry.Use a clean and dry spoon always and push the pickle below the oil using a spoon.
Other pickle recipes
Read the mango chickpea pickle recipe below:
Mango chickpea pickle
- 3 cups raw mango grated withtout peeling
- 1 cup raw chickpeas white chole
- 2 tablespoon salt Can adjust as per taste
- 2 tablespoon fenugreek seeds methi dana, coarsely ground
- 2 tablespoon fennel seeds saunf
- 1 teaspoon nigella seeds kalonji
- ⅛ cup red chilly powder lal mirch,Can adjust as per taste
- 1 teaspoon turmeric powder haldi
- 1-¼ cup mustard oil more required if not using vinegar.
- ¼ cup vinegar optional,only if the mangoes are not that sour.
- Wash the chickpeas and keep it aside to dry
- Wash and clean the mangoes, grate them(without peeling)
- Mix the chickpeas,grated mango and Salt.
- Cover it and keep it aside for 6-8 hours in sun.
- This will help release water from the grated mangoes , that will be absorbed by the chickpeas.
- Mix all spices along with fennel, fenugreek seeds,spices with oil and,vinegar
- Take a dry and clean glass bottle and transfer the mixture to the jar.
- Push the pickle below the oil using a spoon,the oil will rise above after a few days as well.
- Keep it in an airtight jar in sunlight. Allow it to rest in the sunlight for at least 2-3 weeks, in between mix the ingredients using a clean and dry spoon every 2-3 days. Depending on the summer heat, this might take more time. I leave this out in the balcony for a month or more if its not ready.
- Store this in a cool dry place.
No, we add raw chickpeas, they are first softened with the juice of mango and salt.They become more soft once they are kept in the sun with the pickle.