Chickpeas Mango Pickle
Chickpeas Mango Pickle

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chickpeas mango pickle. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chickpeas Mango Pickle is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chickpeas Mango Pickle is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have chickpeas mango pickle using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chickpeas Mango Pickle:
  1. Prepare 1 1/2 cups grated raw mango
  2. Make ready 1/2 cup kabuli chana (white chick peas)
  3. Make ready 1 tsp turmeric powder (haldi)
  4. Prepare to taste salt
  5. Get 1 tbsp fenugreek (methi) seeds
  6. Prepare 1 tbsp fenugreek seeds (methi) powder
  7. Take 1 tbsp fennel seeds (saunf)
  8. Make ready 1/2 tsp asafoetida (hing)
  9. Make ready 1 tsp nigella seeds (kalonji)
  10. Take 7 whole dry kashmiri red chillies
  11. Get 1 tbsp chilli powder
  12. Prepare 1 1/4 cups mustard (rai / sarson) oil
Instructions to make Chickpeas Mango Pickle:
  1. Combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes.
  2. Squeeze out all the water from the raw mango in a bowl and keep aside. Keep the raw mango water and grated raw mango separately.
  3. Refrigerate the grated raw mango overnight. - Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight.
  4. Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, kashmiri red chillies, chilli powder along the grated raw mango and kabuli chana-fenugreek seeds mixture into a deep bowl, mix well and keep aside.
  5. Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot. - Remove from the flame and allow it to cool
  6. Once cooled, add the oil to the prepared mixture and mix well. - Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat.

So that’s going to wrap it up for this exceptional food chickpeas mango pickle recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!