Aam Chana Achar, Rajasthani Pickle
by Tarla Dalal
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.
Aam Chana Achar, Rajasthani Pickle recipe - How to make Aam Chana Achar, Rajasthani Pickle
Preparation Time: Cooking Time: Total Time:
Makes 2 cups
For Aam Chana Achar
1 1/2 cups grated raw mango
1/2 cup kabuli chana (white chick peas)
1 tsp turmeric powder (haldi)
salt to taste
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek seeds (methi) powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp nigella seeds (kalonji)
7 whole dry kashmiri red chillies
1 tbsp chilli powder
1 1/4 cups mustard (rai / sarson) oil
For aam chana achar
- For aam chana achar
- To make {span class="bold1"}aam chana achar{/span}, 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.
Like aam chana achar
-
Like aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | then see our collection of achar recipes and some recipes we love.
- 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil |
- amla murabba recipe | amla ka murraba | with amazing 22 images.
- carrot pickle recipe | instant gajar ka achar | Gujarati, North Indian carrot pickle | with 18 amazing images.
What is aam chana achar made off?
- What is aam chana achar made off? aam aur chane ka achar is made from 1 1/2 cups grated raw mango, 1/2 cup kabuli chana (white chick peas), 1 tsp turmeric powder (haldi), 1 tbsp fenugreek (methi) seeds, 1 tbsp fenugreek seeds (methi) powder, 1 tbsp fennel seeds (saunf), 1/2 tsp asafoetida (hing), 1 tsp nigella seeds (kalonji), 7 whole dry kashmiri red chillies, 1 tbsp chilli powder, 1 1/4 cups mustard (rai / sarson) oil and salt to taste.
What is raw mango?
-
This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. See full details of what is raw mango?
-
Cut in half and remove the seeds and discard.
-
Grate the raw mango with the skin on. Raw mango has a firm skin and pulp. It can be easily grated on grater. Thinly grated raw mangoes without skin are usually used to prepare the choonda (traditional sweet-spicy pickle of Gujarat). Thickly grated raw mangoes with skin are used in preparing mango rice and also used as an accompaniment for seekhs, kebabs (minced meat), grilled chicken and fish. Grated raw mangoes are used to prepare mango-onion takku (grated onion mixed with grated mangoes and stir fried in oil with mustard seeds, red chilly powder, turmeric and salt to taste). Unpeeled, grated, raw mangoes are used to prepare mango-coconut thick chutney by grating mangoes and coconut with green chillies.
Making raw mango water, marinated raw mango
-
In a deep glass bowl put 1 1/2 cups grated raw mango.
-
Add 1 tsp turmeric powder (haldi).
-
Add salt to taste.
-
Mix well.
-
Cover and keep aside for 30 minutes.
-
This is what it looks like after 30 minutes.
-
Place the marinated raw mango in a sieve over a glass bowl. Squeeze out all the water from the raw mango in a bowl by using your hands. You will have to squeeze with some force to get the raw mango water.
-
Keep the raw mango water and grated raw mango separately.
-
Refrigerate the grated raw mango overnight.
Making kabuli chana-fenugreek seeds mixture
-
In a deep glass bowl put 1 tbsp fenugreek (methi) seeds.
-
Add 1/2 cup kabuli chana (white chick peas).
-
Add raw mango water.
-
Mix well.
-
Cover and keep aside overnight.
-
This is what it looks like after soaking the chick peas in raw mango water. All the raw mango water has been absorbed by kabuli chana.
Mixing everything together
-
For aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | in a deep glass bowl put 1 tbsp fenugreek seeds (methi) powder.
-
Add 1 tbsp fennel seeds (saunf).
-
Add 1/2 tsp asafoetida (hing).
-
Add 1 tsp nigella seeds (kalonji).
-
Add 7 whole dry kashmiri red chillies.
-
Add 1 tbsp chilli powder.
-
Add the grated raw mango.
-
Add the kabuli chana-fenugreek seeds mixture.
- Mix well and keep aside.
-
Heat 1 1/4 cups mustard (rai / sarson) 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.
-
Mix aam aur chane ka achar well.
-
Bottle the aam chana achar in a sterilized glass jar and keep aside for 6 to 7 days. We do this to let the aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar | marinate. So be patient as its worth the wait.
-
Day 2 of the aam chana achar. Image is just to show you how the achar looks and changes over several days as it marinates.
-
Day 3 of the aam chana achar. Image is just to show you how the achar looks and changes over several days as it marinates.
-
Day 4 of the aam chana achar recipe | Rajasthani aam chana ka achar | Indian mango pickle with chana | kabuli chana achar. Image is just to show you how the achar looks and changes over several days as it marinates. The achar is ready and you need to put it in the fridge as it has chana which can get spoilt.
tips for aam chana achar
- Mustard oil can be replaced with sesame oil or groundnut oil.
-
Remember to heat the oil very well. This helps to increase the shelf life of the pickle.
-
But you need to cool the oil before adding.
-
Remember to sterilize the jars before storing the pickle, so it will keep well for much longer.
| Energy | 95 cal |
| Protein | 0.5 g |
| Carbohydrates | 3 g |
| Fiber | 1 g |
| Fat | 9.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 102.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.1 mg |
| Folic Acid | 6.4 mcg |
| Calcium | 6.6 mg |
| Iron | 0.1 mg |
| Magnesium | 5.6 mg |
| Phosphorus | 9.9 mg |
| Sodium | 0.8 mg |
| Potassium | 36.7 mg |
| Zinc | 0.1 mg |
Is.that chickpeas boiled one. Or soaked
Can I add black chana instead of kabuli chana?
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.
What to do of remaining water of kabulichana or should I add this to pickle
Hi i want to try this pickle. Can i omit the kabulichana .will the pickle last for a year if we add kabuli channa?
Meine ye Achaar ghar me kal hi banaya tha. bhakri ke saath sabne iska bada maza liya.
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.
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.
This recipe truns out very yummyyyyy !!.