Chickpeas Mango Pickle
Chickpeas Mango Pickle

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chickpeas mango pickle. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chickpeas Mango Pickle is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Chickpeas Mango Pickle is something which I’ve loved my whole life.

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

The ingredients needed to make Chickpeas Mango Pickle:
  1. Make ready 1 1/2 cups grated raw mango
  2. Take 1/2 cup kabuli chana (white chick peas)
  3. Make ready 1 tsp turmeric powder (haldi)
  4. Get to taste salt
  5. Get 1 tbsp fenugreek (methi) seeds
  6. Get 1 tbsp fenugreek seeds (methi) powder
  7. Get 1 tbsp fennel seeds (saunf)
  8. Get 1/2 tsp asafoetida (hing)
  9. Get 1 tsp nigella seeds (kalonji)
  10. Get 7 whole dry kashmiri red chillies
  11. Get 1 tbsp chilli powder
  12. Make ready 1 1/4 cups mustard (rai / sarson) oil
Steps 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 is going to wrap it up for this special food chickpeas mango pickle recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!