Chana Kairi Achar/ Chickpea Mango Pickle
My granny-in-law makes this each summer along with 5 other varieties. She is gifted with skills beyond one's imagination. Like all grannies, when you ask her for recipes, she will promptly make one batch to demonstrate and then gift you the goodie.
This achar is more fulfilling than others because you may end up eating it more than normal pickles
Ingredients
1 cup soaked kabuli chana/chickpeas
1 cup fresh grated raw mango
2 tbsp mustard seeds powder
2 tbsp fenugreek powder
2 tbsp coriander powder
1.5 tbsp red chilly powder
2 tspn turmeric powder
2.5 tbsp salt
2 cups oil
Method
1) In a large pan, heat the oil till smoking point. Remove from flame and let it cool down completely
2) Add the salt and turmeric to the mangoes and let it stand for about an hour or so
3) Mix all other powders in a bowl
4) Add the chickpeas to the raw mangoes and mix well
5) Now add all the spices and stir (Use clean and dry spoons all throughout)
6) In a large sterilized jar, put the mango mixture.
7) Pour the cooled oil on top to cover the contents fully
8) Cover the lid and keep it in a dry spot for 3-5 days before consuming. With time, the chana will become more softer and palateable
This achar is more fulfilling than others because you may end up eating it more than normal pickles
Ingredients
1 cup soaked kabuli chana/chickpeas
1 cup fresh grated raw mango
2 tbsp mustard seeds powder
2 tbsp fenugreek powder
2 tbsp coriander powder
1.5 tbsp red chilly powder
2 tspn turmeric powder
2.5 tbsp salt
2 cups oil
Method
1) In a large pan, heat the oil till smoking point. Remove from flame and let it cool down completely
2) Add the salt and turmeric to the mangoes and let it stand for about an hour or so
3) Mix all other powders in a bowl
4) Add the chickpeas to the raw mangoes and mix well
5) Now add all the spices and stir (Use clean and dry spoons all throughout)
6) In a large sterilized jar, put the mango mixture.
7) Pour the cooled oil on top to cover the contents fully
8) Cover the lid and keep it in a dry spot for 3-5 days before consuming. With time, the chana will become more softer and palateable
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