Aam aur Chane Ka achar - Rajastani recipe

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

Mango pickle-Kerala style

Pickles are all time favorites of mine .Especially i love the kadu mango pickle(tender mango pickle).I will discuss about its recipe in next post .Here i will write about the cut mango pickle,its preparation method is very easy .During my hostel days i ate a lot of pickle due to the foul smell of curries from the hostel kitchen.So for the remembrance of my hostel days ......

Ingredients

Mangoes -2 no (cut into small square pieces)

Chilli powder -4 tsp

Turmeric powder -1 tsp

Asafoetida - 1/2 tsp

Mustard seed - 1/2 tsp

Garlic - 10 flakes

Fenugreek powder- 1 tsp

vinegar- 1 tsp

Gingerly oil - 2 tsp

salt for taste

Preparation

1.Heat the oil in pan ,splutter the mustard seeds and then saute garlic .

2.Reduce heat to low and then add chilli powder,turmeric powder.Then turn off the heat.

3.To this add the mango pieces ,asafotida powder,fenugreek powder and salt.

4. Mix them well and add little vinegar to it.(optional)