Mango chickpea pickle

Aam aur channe ka achaar or mango chickpea pickle 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. Pickling is a great hobby.It also ensures you enjoy the summer heat.

We love making pickles at home as you can control the heat as well as the oil content.Also, when you make them at home you avoid all the acidity regulators added to market based pickle.


Scroll below to read the recipe of Panchmel Dal

Mango chickpea pickle
Rate this recipe
2 ratings

Mango chickpea pickle

Ingredients

  • 3 cups keri or raw mango grated
  • 1 cup chole or chickpeas
  • 1/4 cup namak/salt
  • 2 tbsp methi dana/fenugreek seeds coarsely ground
  • 2 tbsp saunf/fennel seeds
  • 1 tsp kalonji/nigella seeds
  • 1/8th cup lal mirch/red chilly powder
  • 1 tsp haldi/turmeric powder
  • 1 cup oil

Instructions

  1. Peel the mangoes, grate them.
  2. Wash the chickpeas and keep it aside to dry
  3. Mix the chickpeas,grated mango and Salt.
  4. Cover it and keep it aside for 6-8 hours in sun.
  5. This will help release water from the grated mangoes , that will be absorbed by the chickpeas.
  6. Mix all spices along with fennel, fenugreek seeds with oil and mango-chickpea mixture.
  7. Transfer to an oiled clean jar.
  8. Cover the jar.Stir the contents at intervals of 5-6 days with a clean dry spoon,for a period of 1 month.
https://www.secondrecipe.com/mango-chickpea-pickle/
Mango chickpea pickle
Rate this recipe
2 ratings

Mango chickpea pickle

Ingredients

  • 3 cups keri or raw mango grated
  • 1 cup chole or chickpeas
  • 1/4 cup namak/salt
  • 2 tbsp methi dana/fenugreek seeds coarsely ground
  • 2 tbsp saunf/fennel seeds
  • 1 tsp kalonji/nigella seeds
  • 1/8th cup lal mirch/red chilly powder
  • 1 tsp haldi/turmeric powder
  • 1 cup oil

Instructions

  1. Peel the mangoes, grate them.
  2. Wash the chickpeas and keep it aside to dry
  3. Mix the chickpeas,grated mango and Salt.
  4. Cover it and keep it aside for 6-8 hours in sun.
  5. This will help release water from the grated mangoes , that will be absorbed by the chickpeas.
  6. Mix all spices along with fennel, fenugreek seeds with oil and mango-chickpea mixture.
  7. Transfer to an oiled clean jar.
  8. Cover the jar.Stir the contents at intervals of 5-6 days with a clean dry spoon,for a period of 1 month.
https://www.secondrecipe.com/mango-chickpea-pickle/

 

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