Mango and kale chane ka Pickle
This is a very quick and tasty pickle to make and this is my mother’s recipe.
Aam aur kale chane ka achaar or mango chickpea pickle delicious.
It may sound a strange but is a wonderful tangy pickle. You can find this in traditional pickle. It requires minimal effort and is as tangy as a pickle can be. Mango kale chana pickle will definitely surprise you. Great way to use surplus raw mangoes and kale chana too.
Prepration Time – 10 min.
Cooking Time– 5 min.
Ingradients-
1 ½ cup raw mango grated
½ cup kala chana
1 tbspn turmeric powder
2 tbspn salt or to taste
1tspn methi dana
2 tbspn saunf
1 tespn hing
1 tbspn red chili powder
1 tspn kaluanji
½ cup mustard oil
Method-
Take a bowl and add grated mango, salt, and turmeric powder, mix properly and keep aside for 30 min.
After 30 min. take another bowl and add kala chana and layered with grated raw mango, and keep aside for overnight.
Heat a pan and roast methi, saunf, kalounji, and make a coarse powder.
Now second day take mixture of grated raw mango and kala chana. You will see chane properly soaked with raw mango water.
Now add powdered masala and red chili powder, mix properly and keep aside.
Heat mustard oil in a pan for 3-4 min. or red hot.
Remove from the flame and allow it to cool.
Once cooled, add the oil to the prepared mixture and mix well.
Bottle the achar (pickle) a sterilized jar and keep in sun light for 3-4 days.
After 3-4 days pickle is ready for eat.
You can serve with Puri or any type stuff Paratha.
Grated mango and kala chana
add salt turmeric in grated mango
cover chana with grated mango mixture
Ready for eat
Chick peas can be used instead of kala chana or Bengal gram
