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Aam aur channe ka achaar - mango chickpea pickle
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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 Time1 min
Total Time30 d
Course: Pickle
Cuisine: Indian
Keyword: aam aur chane ka achar, mango chickpea pickle
Servings: 20


  • 3 cups keri or raw mango grated
  • 1 cup chole or chickpeas
  • 3 tablespoon namak/salt
  • 2 tablespoon methi dana/fenugreek seeds coarsely ground
  • 2 tablespoon saunf/fennel seeds
  • 1 teaspoon kalonji/nigella seeds
  • th cup lal mirch/red chilly powder
  • 1 teaspoon haldi/turmeric powder
  • 1-¼ cup oil mustard oil
  • ¼ cup vinegar


  • 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.
  • Dry the glass bottle to ensure any moisture evaporates by holding it for few seconds over gas.Ensure it is not very close to the flame. Let it cool.
  • 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.