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4.5 from 4 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
Course: Pickles/Achar
Cuisine: Rajasthani cuisine
Keyword: aam, achar, kabuli chana, pickle
Servings: 50
Calories: 146kcal
Author: Anjana Chaturvedi


  • 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.


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