Mango and Chickpeas pickle
Mango and Chickpeas pickle

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

Today I'm going to make the "Chickpea Mango Pickle" recipe. This is a very easy recipe made with raw Mangoes and. Making pickles sounds like a very difficult or tiresome task, but the truth is very different.

Mango and Chickpeas pickle is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Mango and Chickpeas pickle is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook mango and chickpeas pickle using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mango and Chickpeas pickle:
  1. Make ready 1 kg raw mango
  2. Take 250 g chickpeas
  3. Take 150 g Salt (according to taste)
  4. Get 50 g chilli powder (according to taste)
  5. Prepare 2.5 tsp haldi powder
  6. Prepare 1/4 tsp hing
  7. Prepare 100 g fennel seeds (saunf)
  8. Make ready 100 g Fenugreek (methi)
  9. Prepare 1 tsp Nigella seeds (kalongi)
  10. Get 600 ml mustard oil

I tested & retested this recipe countless. Mango avakaya or Andhra avakaya pickle is a spicy, robust pickle made with unripe green mangoes from the Andhra cuisine. On Oils: You can also use peanut oil or sunflower oil, if you do not have. Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango.

Steps to make Mango and Chickpeas pickle:
  1. Wash and soak chickpeas in water overnight, in the morning drain out the excess water.
  2. Wash and dry raw mangoes. Then cut them into square pieces.
  3. Now over the cotton cloth, spread raw mango pieces and chickpeas separately. Let them dry in shadow for about 4-5 hours.
  4. In a plate take saunf and methi, we can use them as it is, but here I have dry roasted them in kadhai for 2 minutes and then coarsely grinded them
  5. After grinding transfer it to a plate and also add all other spices and mix them
  6. Add little oil, Raw mango pieces and chickpeas in masala plates and mix them properly.
  7. Now pour little oil in jar and transfer mixture of mango pieces and spices in it and pour oil to half of the height of pickle in jar. After 2-3 days pour more oil so that it floats over the pickle. For 6-7 days, daily keep the pickle jar in sun light.
  8. After a week pickle is ready to relish with paratha,dal rice etc. Always use dry spoon to take out the pickle so that pickle lasts for years.

Every Telugu home takes pride in making avakaya. In chickpeas mango pickle, raw black or brown chickpeas are added along with mango pieces. Chickpeas soaks up sourness from mango and heat from red chile powder giving the pickle a different dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle to mature. The whole mango pickle called as "Midi Uppina kayi", cut mango pickle known as "Kette uppinakayi" or "Adangayi" and Mango thokku known as Today I am posting cut mango pickle(Adangayi) in this space which I made few days ago.

So that is going to wrap it up for this exceptional food mango and chickpeas pickle recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!