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.
It 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 and like the meaty flavor of soaked chickpeas.Also,the heat of pickle can be adjusted when made at home.
Only remember to add good amount of salt to avoid this pickle from getting spoilt if storing at room temperature.
Scroll below to read the recipe of 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
- 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 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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