Aam aur chana ka achar – Marwari style mango pickle
Aam aur Chana ka achar -Since it’s summer time – everybody is busy making pickles (unless you are fond of buying stale off the shelf pickles made with adulterated oil and the cheapest available ingredients). Making pickles sounds like a very difficult or tiresome task, but the truth is very different. Making pickles doesn’t take any more effort than making a salad or a raita – and the resulting satisfaction of eating a pickle made from high quality ingredients makes it a very guilt free affair. As it’s summer season, and the hot favourite is obviously raw mango (so many recipes and so many favourite versions to try). So now I am also sharing my favourite mango and chick pea pickle, which is from Marwar region of Rajasthan.
Rajasthani cuisine uses a lot of chickpeas and besan in it’s recipes. In true Rajasthani tradition – this pickle also uses chickpeas in it. Grated mango and chickpeas are mixed with whole and powdered spices to make this tongue tickling pickle – aam aur chane ka achar.
Aam Aur Chane Ka Achar ,Marwari style Mango Pickle
- 3 Cup Raw Mango / Kachcha Aam Grated
- 1/2 Cup Chickpeas / Garbanzo Beans / Chholey
- 2 tsp Turmeric Powder / Haldi Powder
- 2 tbsp Red Chilli powder / Laal mirch powder
- 3.5 tbsp Fenugreek Seeds / Methidana
- 2 tbsp Fenugreek Seed Powder / Methidana Powder
- 2 tbsp Fennel Seeds / Saunf
- 2 tsp Nigella Seeds / Kalonji
- 1/2 tsp Asafoetida / Hing powder
- 12 Dried Red Chilli, Whole
- 2 tbsp Salt / Namak
- 3 Cup Mustard Oil / Sarso ka tel
- Peel and grate raw mangoes.
- Slightly dry roast fennel, nigella, whole red chillies, and fenugreek seeds to remove the moisture
- Take a big bowl and mix together grated mango, salt, and turmeric powder and keep aside for 2 hour.
- Squeeze out the the water from grated mango, and keep aside the water and grated mangoes separately.
- Wipe the chickpeas with a moist cloth and soak them with fenugreek seeds in the mango water overnight.
- Keep the grated mangoes in the refrigerator.
- Next day add fenugreek powder, chilli powder, asafoetida, fennel seeds, nigella seeds, whole red chillies (broken into 2, 3 pieces) soaked chickpeas and fenugreek seeds into the grated mango and mix well. You can add also add 2 tender mango seeds chopped in small pieces.
- Heat the mustard oil till smoking point. Let it cool down completely then add in the mango mixture.
- 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.
- Store in a cool and dry place and enjoy for up to 1 year.
- Remember to keep the pickle covered with oil, else keep refrigerated.