Aam Aur Chane ka Achaar ( Rajasthani)

Aam Aur Chane ka Achaar (  Rajasthani)

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Quick-fixes are there for every dish, from soups to pickles. However, the slow and steady method, although laborious, is often the tastiest. You will realise this truth when, after waiting for seven days, you first relish a spoonful of this delicious Aam aur Chane ka Achaar. A typical Rajasthani pickle of raw mangoes and white chick peas perked up with a large assortment of spices and preserved with mustard oil, this pickle has a wonderful mix of flavours ranging from sour to spicy. Remember to sterilize the jars before storing the pickle, so it will keep well for much longer.

Aam Aur Chane ka Achaar ( Rajasthani) recipe - How to make Aam Aur Chane ka Achaar ( Rajasthani)

Preparation Time:    Cooking Time:    Total Time:     Makes 2 cups
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Ingredients
Method
    Method
  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.
  4. Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight.
  5. 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.
  6. Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot.
  7. Remove from the flame and allow it to cool.
  8. Once cooled, add the oil to the prepared mixture and mix well.
  9. Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat.
Nutrient values (Abbrv) per tbsp
Energy95 cal
Protein0.5 g
Carbohydrates3 g
Fiber1 g
Fat9.1 g
Cholesterol0 mg
Sodium0.8 mg

Reviews

Aam Aur Chane ka Achaar ( Rajasthani)
 on 24 Jul 18 09:51 PM
5

Can I add black chana instead of kabuli chana?
Tarla Dalal
26 Jul 18 09:12 AM
   Hi Shuchi, Yes, you can try. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Aam Aur Chane ka Achaar ( Rajasthani)
 on 23 Jul 18 12:05 PM
5

I soaked chanas in ambi water Nd kept it overnight in fridge but I checked in morning they were not fully soaked. Inside of China is still dry.
Tarla Dalal
23 Jul 18 01:28 PM
   Hi Deepika, Combine the fenugreek seeds, Kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight. You do not have to refrigerate this. You have to refrigerate only the grated raw mango.
Aam Aur Chane ka Achaar ( Rajasthani)
 on 03 Jul 17 09:42 PM
5

What to do of remaining water of kabulichana or should I add this to pickle
Tarla Dalal
04 Jul 17 09:11 AM
   Hi, You do not have to soak the kabuli chana in water, kindly re read the recipe.
Aam Aur Chane ka Achaar ( Rajasthani)
 on 25 Apr 17 05:03 PM
5

Hi i want to try this pickle. Can i omit the kabulichana .will the pickle last for a year if we add kabuli channa?
Tarla Dalal
26 Apr 17 08:29 AM
   Hi, yes it will lasts just follow the exact method.
Aam Aur Chane ka Achaar ( Rajasthani)
 on 30 Nov 16 04:47 PM
4

Aam Aur Chane ka Achaar ( Rajasthani)
 on 10 Jun 16 07:16 PM
5

Hi... a question. I am in the midst of making your aam aur chane ka aachar. After salting the grated mango, I find that it is barely letting any water. What do you suggest I do to soak the chana? Grateful if you can reply soon.
Tarla Dalal
11 Jun 16 12:20 PM
   Hi Meera, Its k if you had less water in the mangoes...
Aam Aur Chane ka Achaar ( Rajasthani)
 on 07 Apr 15 02:12 PM
5

This achaar is very different than the regular achaars. This has kabuli chana that is just soaked and then mixed with the remaining ingredients, it is time consuming to make but good in taste.