Mango with Kabuli Chana Pickle Recipe
Ingredients
1. Raw mangoes (12 med.)
2. chick peas or Kabuli chana (1/4c)
3. gingelly oil (2c)
4. asafoetida (1/4tsp)
5. turmeric powder (1/3tbsp)
6. red chili powder (2tbsp)
7. fenugreek seeds or methi dana (4tbsp)
8. mustard seeds (1tbsp)
9. salt (to taste)
Method of preparation:-
1. Take raw and sour mangoes, Wash them and then wipe them completely with a dry cloth. Cut them into medium size pieces with seeds. Spread the pieces on the mat and dry them in the sun for two days.
2. Make a paste by grinding the mustard seeds, fenugreek seeds, turmeric powder, red chilli powder, asafoetida and salt in a grinder. Add 1 tablespoon of water and oil to form a fine paste. Add this paste to the mango pieces and mix well. Add the kabuli chana and mix. Heat 1 cup of oil in a pan and put the pickle mixture in it when cold.
3. Now put the pickle in the porcelain jar. Cover it and tie it with a cloth. Do not shake it for first two days. After that shakes it well. Add another cup of heated oil so that the pickle does not spoil. Pickle gets ready to use in 2 or 3 weeks.
Email This Recipe To Your Friend
Leave a comment