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Gujarati Chana Methi Keri Ka Achar

Gujarati Chana Methi Kairi Pickle/Athanu-This is a very popular pickle from Gujarat.This tangy delicious  pickle is made with soaked chickpeas, methidana and finely chopped raw mangoes.
Prep Time30 mins
Course: Condiments, Pickles/Achar
Cuisine: Gujarati Cuisine
Keyword: chana methi pickle, kabuli chana, methidana, pickle
Author: Anjana Chaturvedi


  • 200 gm Chick Peas *
  • 50 gm Fenugreek seeds/Methidana
  • 200 GM Raw Mango/ kachchi Kairi
  • 1.5 cup Ready Pickle masala
  • 1.5 cup Mustard Oil *
  • 1/2 tsp Asafoetida/Hing
  • 1 tsp Turmeric/ Haldi
  • 2 Tsp Salt/ Namak for soaking


  • Wash ,wipe and then chop the raw mango into small pieces almost like the size of the  chick peas.add 1 tsp salt,1/4 tsp turmeric and mix. 
    Cover the bowl and keep aside for a day. 
  • Next day collect the water released by the raw mangoes and keep the mango pieces  in the refrigerator to use later. 
  • Wash chick pea and fenugreek seeds with water.Now take a big bowl,add the water released by the raw mangoes and add some more water ,1/2 tsp salt and 1/3 tsp turmeric in it, same way soak methidana/ fenugreek seeds in separate container .
  • After 24 hours change the water and again soak in salt turmeric water for 12 hours then drain and wash with clean water and spread on a cloth and dry for 5-6 hours inside the room .
  • Now take out the raw mangoes from the refrigerator and spread on a cloth for few hours to remove the extra moisture.
    Make sure there will be no moisture on the chana ,methidana and the mango pieces.
  • Heat oil to a smoking point and then let it come to room temperature.(you can use either mustard oil or peanut oil ,which ever oil you prefer to use in your pickles)
  • Take a big bowl and add the dried chick peas,methidana/ fenugreek seeds and the chopped raw mangoes.
  • Now add turmeric,the pickle masala and 1/4 cup oil and mix well
  • Fill the pickle in a sterilized glass or ceramic jar ,cover the lid and rest for a day.
  • Next day add the remaing oil in the jar, make sure there will a layer of oil above the pickle ,add some more oil if needed.
  • Let the pickle mature for a week and then start using it.
  • Enjoy delicious chana methi pickle with paratha,poori ,khichdi daal-rice or just with anything you love to.