Chefstoppe || aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana

Prep Time

10 mins
Cook Time

4 mins
Serving
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Ingredients

Grocery List

1 1/2 cups grated raw mango

1/2 cup kabuli chana (white chick peas)

1 tsp turmeric powder (haldi)

salt to taste

1 tbsp fenugreek (methi) seeds

1 tbsp fenugreek seeds (methi) powder

1 tbsp fennel seeds (saunf)

1/2 tsp asafoetida (hing)

1 tsp nigella seeds (kalonji)

7 whole dry kashmiri red chillies

1 tbsp chilli powder

1 1/4 cups mustard (rai / sarson) oil

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Source : tarladalal

Direction

How To Prepare?

1. To make aam chana achar, 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.

4. Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight.

5. 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.

6. Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot.

7. Remove from the flame and allow it to cool.

8. Once cooled, add the oil to the prepared mixture and mix well.

9. Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat.