Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Aam Aur Chane Ka Achar, Marwari Mango Pickle

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Aam aur chane ka achar – Marwari style mango pickle

Aam aur Chane 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.

If you love Mango Pickles then do try these-

aam -aur-chane-ka -achar

Rajasthani Mango Pickle with Chickpease, Aam aur chane ka achar

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4.34 from 3 votes

Aam Aur Chane Ka Achar ,Marwari style Mango Pickle

Marwari style Raw mango and chick pea pickle
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 50
Calories: 146kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Serving suggestions - serve with any time of paratha, poori, rice or with any meal.

Nutrition

Serving: 30g | Calories: 146kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 287mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4% | Vitamin C: 7% | Calcium: 1% | Iron: 4%

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Comments

  2. very tempting recipe. one query ,since i am not getting raw mango can i make this recipie by only using kabuli chana, and consequently soak the chanas in water. is that possible?

    Reply

  3. @Paulinha-mustard oil is smoked to get rid of its strong smell,but if you like the smell then no need to smoke it,yellow mustard oil is milder in smell and taste as compared to dark colour mustard oil,both are good for pickling ,but personally I prefer to use dark mustard oil.

    Reply

  4. this looks amazing! I really want to try making it, my question is, do i really need to smoke the mustard oil? Or can I just mix it withiout smoking? Should I buy the light color or dark color mustard oil? Anyone know the difference between them? Thank you ladies 🙂

    Reply

  18. i too wanted to try mango pickle with channa for long time, but didn't tried so far…your pickle looks so tempting n excellent preparation…thanks for sharing!
    will try it soon n let u know!

    Spicy Treats

    Reply

  26. Wonderfully done and beautiful pics too.. Adding Chana dhal to the pickle is new to me… Yumm..
    Wish you could link it to the Serve It – Preserved event happening at our space…

    Reply

  30. @ thanks Meena!I always look forward to your sweet and encouraging comment :)every year I do make chhunda..will post the recipe soon..
    Take care dear:)

    Reply

  31. nice achaar anjana. have u tried that gujrati chhundo (grated raw mango mixed with sugar and chillipowder i think) its quite famous,
    and u know anjana tht title of ur blog maayeka is perfect as well as ur intro, it surely helps a lot of ladies with ur recipes

    Reply

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