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Pickles Of India : How To Make Chickpeas & Raw Mango Pickle


May 25, 2018

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

We're taking the classic flavour of raw mango pickle and mashing it together with black chickpeas. We're also adding in an array of spices and it's all preserved with Emami Healthy & Tasty Kachchi Ghani Mustard Oil. Chane Ka Achar has a wonderful mix of flavours ranging from sour to spicy that will jazz up your regular meals.

INGREDIENTS

    Chana/Black Chickpeas: 1 cup
    Mangoes: 1 cup
    Fenugreek & fennel powder: 2 teaspoons
    Red chilli powder: 2 teaspoons
    Turmeric: 2 teaspoons
    Emami mustard oil: 4 tablespoons

DIRECTIONS

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!

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