India Food Network
May 25, 2018
Peel of the mangoes and grate them.
Add turmeric and salt to it and keep in the sun for 2 days In a mixing bowl, add kala chana, mangoes, and powdered spices.
Mix it together Put it in a glass jar and add Emami mustard oil.
Set it in the summer sun for 5 days
Your chatpata pickle is ready to serve. Enjoy!