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 is a great hobby.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 dip,salad curry,snack and even a pilaf.
Tip: Add good amount of salt if storing at room temperature.This will ensure it stays for long.
Read the mango chickpea pickle recipe below:
This is a great way to increase fermented food/probiotic in your diet especially if you are vegan and avoid milk products.
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
- 1-1/4 cup oil
- 1/4 cup vinegar
Instructions
- Peel the mangoes, grate them.
- Wash the chickpeas and keep it aside to dry
- 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 with oil,vinegar and mango-chickpea mixture.
- Transfer to an oiled clean jar.Cover the jar.
- Stir the contents at intervals of 5-6 days with a clean dry spoon,for a period of 1 month.
- Store this in a cool dry place.
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