aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | with 35 amazing images.
aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar is perfect to try in the summer season when raw mangoes are at a peak. Learn how to make kabuli chana achar.
To make aam chana achar, combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes. 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. 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. 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. 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. 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.
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 Indian mango pickle with chana.
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 Rajasthani aam chana ka achar has a wonderful mix of flavours ranging from sour to spicy.
Tips for aam chana achar. 1. Mustard oil can be replaced with sesame oil or groundnut oil. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to sterilize the jars before storing the pickle, so it will keep well for much longer.
Enjoy aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | with step by step photos.