Mango with Kabuli Chana Pickle Recipe
Ingredients
Raw mangoes (12 med.), chick peas or Kabuli chana (1/4c), gingelly oil (2c), asafoetida (1/4tsp), turmeric powder (1/3tbsp), red chili powder (2tbsp), fenugreek seeds or methi dana (4tbsp), mustard seeds (1tbsp) and salt (to taste).
Method of preparation:-
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. Make a paste by grinding the mustard seeds, fenugreek seeds, turmeric powder, red chilli powder, asafoetida and salt in a grinder. Add this paste to the mango pieces and mix well. Add the kabuli chana and mix. 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 a little more oil so that the pickle does not spoil. Pickle gets ready to use in 2 or 3 weeks.
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