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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 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


  • 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
  • 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.


  • 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.