• Amita Garg

Chana Aam ka Achar[Chicpea Mango pickle]

Updated: Jun 4


Author-------------------Amita Garg

Soaking Time----------2-3 days

Preparation Time----15 minutes

Cooking Time----------10 Minutes

It is summer time and every body is busy to make pickles. Some people think that pickle making is a very tough and time consuming task but reality is that it is only few minute task and homemade pickle is always better than store bought pickle.

In North india this pickle is made with soaked channa and grated mangoes. In one day advance salt is added in grated mangoes. Salt helps to soften the mangoes. Drain extra water of mangoes and store in a pan and soaked kabuli channas in it for 2-3 days. Now add some spices and mustard oil.

Ingredients-

  • 2 large Raw Mangoes Grated

  • 1/2 Cup Chickpeas

  • 2 tab Sp.Mustard seeds

  • 2 tsp Turmeric Powder

  • 1 tbsp Red Chili powder

  • 2 t Sp.Cumin seeds

  • 1 tbsp Fenugreek Seeds

  • 2 tbsp Fennel Seeds

  • 1 t Sp.Kalonji

  • 1/2 tsp Asafoetida

  • 8 Dried Red Chili, Whole

  • 2 tb Sp Salt

  • 3 Cup Mustard Oil

How to Make-

  1. Peel and grate raw mangoes. Add salt and turmeric and mix well, keep aside for 5-6 hours.

  2. Drain the water.

  3. Refrigerate the grated raw mangoes.

  4. Wipe the chickpeas with a wet cloth and soaked in leftover raw mango water for 2-3 days. If mango water is not enough, add 1 tab Sp. mustard powder, salt, and turmeric in plain water and soaked channa in it.

  5. After 2-3 days mix grated mangoes in it.

  6. Grind mustard seeds and mix into a pickle.

  7. Dry roast fenugreek seeds, kalonji, fennel seeds, cumin seeds, and whole red chilies, Grind it into a coarse powder.

  8. Mix this spice powder into the pickle and mix well.

  9. Add mustard oil and mix well.

  10. Keep in a sterilized glass jar, and put in sunlight for a few hours daily for 1 week.

  11. Your pickle is ready to eat after 1 week.

  12. Serve it with paratha, puri, or with any meal.

  13. Store in a cool and dry place and enjoy for up to 1 year.

Tips-

  1. keep the pickle covered with oil, If you want to add less oil keep it in the refrigerator.

  2. If mango water is not enough for soaking the channas, add mustard powder, salt and turmeric in plain water and soaked channa in it.

Step By Step Recipe of Channa Aam Ka Achar-

Peel and grate raw mangoes. Add salt and turmeric and mix well, keep aside for 5-6 hours. Drain the water. Refrigerate the grated raw mangoes. Wipe the chickpeas with wet cloth and soaked in leftover raw mango water for 2-3 days. If mango water is not enough, add 1 tab Sp. mustard powder, salt and turmeric in plain water and soaked channa in it.

After 2-3 days mix grated mangoes in it. Grind mustard seeds and mix into pickle. Dry roast fenugreek seeds, kalonji, fennel seeds, cumin seeds and whole red chilies, Grind it into coarse powder. Mix this spice powder into the pickle and mix well.

Add mustard oil and mix well. Keep in a sterilized glass jar, and put in sunlight for few hours daily for 1 week. Your pickle is ready to eat after 1 week.










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