Chickpeas Mango Pickle
Chickpeas Mango Pickle

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chickpeas mango pickle. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chickpeas Mango Pickle is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chickpeas Mango Pickle is something that I have loved my whole life.

To begin with this recipe, we must first 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. Take 1 1/2 cups grated raw mango
  2. Get 1/2 cup kabuli chana (white chick peas)
  3. Get 1 tsp turmeric powder (haldi)
  4. Prepare to taste salt
  5. Take 1 tbsp fenugreek (methi) seeds
  6. Take 1 tbsp fenugreek seeds (methi) powder
  7. Take 1 tbsp fennel seeds (saunf)
  8. Get 1/2 tsp asafoetida (hing)
  9. Get 1 tsp nigella seeds (kalonji)
  10. Prepare 7 whole dry kashmiri red chillies
  11. Make ready 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’s going to wrap this up with this special food chickpeas mango pickle recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!