Step-by-Step Guide to Prepare Quick Chickpeas Mango Pickle

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade Chickpeas Mango Pickle. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chickpeas Mango Pickle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chickpeas Mango Pickle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Chickpeas Mango Pickle using 12 ingredients and 6 steps. Here is how you cook that.

#RawMango - 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 pickle has a wonderful mix of flavours ranging from sour to spicy. You will demand it more and more.

Ingredients and spices that need to be Get to make Chickpeas Mango Pickle:

1. 1 1/2 cups grated raw mango
2. 1/2 cup kabuli chana (white chick peas)
3. 1 tsp turmeric powder (haldi)
4. to taste salt
5. 1 tbsp fenugreek (methi) seeds
6. 1 tbsp fenugreek seeds (methi) powder
7. 1 tbsp fennel seeds (saunf)
8. 1/2 tsp asafoetida (hing)
9. 1 tsp nigella seeds (kalonji)
10. 7 whole dry kashmiri red chillies
11. 1 tbsp chilli powder
12. 1 1/4 cups mustard (rai / sarson) oil

Steps to make to make Chickpeas Mango Pickle

1. Combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes.
2. 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.
3. 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.
4. 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.
5. 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
6. 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.

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So that's going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Chickpeas Mango Pickle. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!