Mango chickpea pickle recipe
This is a great way to increase fermented food/probiotic in your diet especially if you are vegan and avoid milk products.
Servings: 20
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 chilli 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.