Aam aur Chane ka Achaar

Aam aur Chane ka Achaar

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The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. This recipe is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe take on a sour salty flavour as they are soaked in raw mango juice. Like all oil pickles, this has a shelf life of upto one year but I am sure it will be eaten up much before that.

Aam aur Chane ka Achaar recipe - How to make Aam aur Chane ka Achaar

Store in cool dry place for:  1year.   Preparation Time :    Maturing Time: 3 to 4 days.   Cooking Time:    Total Time:     Makes 2 cups.
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Ingredients
Method
    Main Procedure
  1. Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes.
  2. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.
  3. Soak the Kabuli chana and fenugreek seeds in the mango water overnight.
  4. Refrigerate the grated mango.
  5. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well.
  6. Heat the mustard oil. Cool it and add to the prepared mixture.
  7. Bottle the pickle in a sterilised glass jar.
  8. The pickle is ready to eat after 3 to 4 days.
  9. Store it a cool dry place for upto 1 year.
Nutrient values (Abbrv) per tbsp
Energy95 cal
Protein0.5 g
Carbohydrates3 g
Fiber1 g
Fat9.1 g
Cholesterol0 mg
Sodium277.7 mg

Reviews

Aam aur Chane ka Achaar
 on 06 Jun 16 11:59 AM
5

Love homemade Aam aur Chane ka Achar.
Edited after original posting.
Aam aur Chane ka Achaar
 on 19 Jul 13 04:14 PM
5

love it...totally authentic recipe, just the way as my grandmother made it, except that she soaks the chana in the raw mango juice accumulated while making mango pickle