Chickpeas Mango Pickle
Chickpeas Mango Pickle

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chickpeas mango pickle. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chickpeas Mango Pickle is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chickpeas Mango Pickle is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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. Get 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. Prepare to taste salt
  5. Get 1 tbsp fenugreek (methi) seeds
  6. Take 1 tbsp fenugreek seeds (methi) powder
  7. Prepare 1 tbsp fennel seeds (saunf)
  8. Get 1/2 tsp asafoetida (hing)
  9. Prepare 1 tsp nigella seeds (kalonji)
  10. Make ready 7 whole dry kashmiri red chillies
  11. Make ready 1 tbsp chilli powder
  12. Get 1 1/4 cups mustard (rai / sarson) oil
Instructions 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 it up for this special food chickpeas mango pickle recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!