Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images.
Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar.
To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. 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. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year.
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. Indian chana chole achar is one such example.
This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water.
The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that.
Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 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 marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle.
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