Grated mango and chickpea Pickle
6:23 AM
Before it's too late and raw mangoes completely disappear from the market for a year let me post this recipe. This grated mango and black chickpea pickle is the real thing. It's spicy, it's sour and so very good, just perfect with almost everything. Be it Roti, paratha or plain Dal chawal, the tangy bite from the chickpeas definitely pushes any meal a few notch higher.
This is exactly how maa used to make it. Soaking the chana in the Mango juice over night and cooking it next day. It's very very easy and really hope you make a small batch of it.
Mango and chickpea pickle
Ingredients:
Raw mango: 500 gms (Hard and tart ones work best)
Black chickpeas: 1/4 cup
Panchforon: 1/2 tsp
Dry red chillies: 7-8
Roasted fenugreek seeds powder: 1/2 tsp
Split mustard seeds: 1 tbsp
Salt
Turmeric
Mustard oil: 1/2 cup
Method:
Peel and grate the raw mango. Squeeze out the juice in another bowl.
Wash the chickpeas and soak in that mango juice. Keep overnight or 8 hours. Store the mango in an air tight container in the fridge.
Next day mix the mango, soaked chickpeas, salt, turmeric, split mustard seeds, roasted fenugreek seed powder.
Dry roast the chilies to remove the moisture and grind them. Mix to the mangoes.
Heat the mustard oil and once it starts to smoke add the panchforon. Switch off the flame and let it splutter. Add to the mango mix and stir to combine well.
Once it cools doen place in a clean glass jar and place under sun at least for 10 days.
Serve with whatever you want.
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4 comments
hmmm...chatkara... the look of the pickle itself is so tempting
ReplyDeleteI am not very familiar with panchforan ingredient. Nevertheless the pickle looks really good for Rotis. Don't you need to cook the chickpeas?
ReplyDeleteRia, Panchforon has 5 seeds which are fennel seeds, nigella seeds, cumin seeds, asafetida or methi and randhuni/wild celery seeds. but wild celery is not easily available so mostly now a days they are adding mustard to it. you can mix them to get panchforon.
Deleteas for the cooking of the chickpeas the hot oil cooks it partially then it is cooked with the heat of sun.
Looks so delicious! My daughter would love this! I will make this ! Thanks for sharing
ReplyDelete