Aam aur chane ka achar this my 5th rajashtani recipe.All over India during summer season magoes are available in plenty. The major difference beween this pickle and our kerala style pickle is
that we do not use this kabuli chana for pickle.And the Rajastani people
use the mustard seed oil for thepickle instead of that we are using the gingerly oil.
Ingredients needed to make Aam Aur Chane Ka Achar
1.Raw mango grated - 11/2 cup
2.Kabuli chana (chickpeas)- 1/4 cup
3.Red chilli powder- 2 tsp
4.Turmeric powder - 1 tsp
5.Fenugreek seed powder - 1 tsp
6.Fenugreek seeds - 1 tsp
7.Kalonji (nigella )- 1 tsp
8.Asafoetida- 1/4 tsp
9.Fennel seeds-1 tsp
10.Red chillies - 5 no
11.Salt
12.Mustard oil- 1 1/2 cup
How to make the Aam Aur Chane Ka Achar
1. Peel the skin of the raw mango and grate it.Now combine the grated mango with Salt and turmeric powder and leave it for 30 mts.Squeeze all the water out of it and keep it aside.
2.Now soak the fenugreek seed and kabuli chana overnight in the mago water .Refregerate the grated mango
3.Slightly dry roast fennel,nigella, whole red chillies and fenugreek seeds to remove the moisture .Combine
the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds,
whole red chillies, chilli powder and soaked Kabuli chana mixture along
with the grated mango. Mix well.
4. Heat the mustard oil till smoking point.let it cool down completely then add in the mango mixture.The pickle is ready to eat after 6 to 7 days.Store it a cool dry place for upto one year