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Home » Courses » Pickles » Mango chickpea pickle

Mango chickpea pickle

Feb 23, 2019 · 4 Comments

1346 shares
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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.

mango chickpea pickle
Jump to:
  • Instructions
  • Storage
  • Other pickle recipes
  • Mango chickpea pickle
  • FAQs

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.

Instructions

mango chana pickle step 1

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.

mango chana pickle step 2

3.Add salt to chickpeas and mango

4.Cover it and keep it aside for atleast 6-8 hours in the sun.

mango chana pickle step 3

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.

Storage

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

  • Traditional mango pickle
  • Low oil Vegetable Pickle
  • Mango garlic pickle
  • 10+ Homemade Indian pickle recipes

Read the mango chickpea pickle recipe below:

Aam aur channe ka achaar - mango chickpea pickle
Print Recipe
4.38 from 8 votes

Mango chickpea pickle

This is a great way to increase fermented food/probiotic in your diet especially if you are vegan and avoid milk products.
Prep Time30 mins
Cook Time0 mins
resting time15 d
Total Time15 d 30 mins
Course: Pickle
Cuisine: Indian
Keyword: aam aur chane ka achar, mango chickpea pickle
Servings: 20
Author: bhavana bhatia

Ingredients

  • 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.

Instructions

  • 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.

FAQs

Do we need to cook the chickpeas before adding to the pickle.

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.

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Reader Interactions

Comments

  1. Colette says

    December 16, 2021 at 11:43 am

    How long does it keep?

    Reply
    • bhavana bhatia says

      December 16, 2021 at 9:24 pm

      hi Colette,
      This goes on for years as long as there is enough oil to keep the pickle submerged and a clean spoon is used everytime.

      Reply
  2. Emma says

    March 26, 2022 at 12:38 pm

    Looks delicious ! Are you using dry or canned chickpeas?

    Reply
    • bhavana bhatia says

      March 26, 2022 at 12:43 pm

      Hi Emma

      Thanks for your feedback. We use dry chickpeas in this recipe.

      Warm Regards
      Bhavana

      Reply

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I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people..Read more..

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