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
Ingredients1.Irumban puli cut in to round pieces - 2 cup2.Salt3.Ginger chopped - 1 1/2 tsp4.Garlic chopped - 1 tsp5.Red chilly powder - 3 tsp6.Fenugreek powder/uluva powder - 1 tsp7.Asafoetida /Kayam powder - 1 tsp8.Mustard seeds - 1 tsp9.Curry leaves10.Green chillies - 6 no11.Coconut oil - 2 tspPreparation1.Mix the irumban puli with salt and keep it aside.2.Heat the oil in a pan and splutter the mustard seeds ,then add ginger ,garlic ,green chillies and curry leaves to it.3.Add red chilly powder,kayam powder,and uluva powder to it.Then turn off the fire and add irumban puli to it .Mix it well and when it becomes cool keep it in an air tight container.
Ingredients
1.Lemon - 12 no
2.Nallenna /Sesame oil - 1/4 cup
3.Mustard seeds - 1/2 tsp
4.Ginger chopped - 1 tsp
5.Garlic - 10 no
6.Red chilly powder - 3 tsp
7.Turmeric powder - 1/2 tsp
8.Fenugreek powder/Uluva powder - 1 tsp
9.Asafoetida /Kayam - 1 tsp
10.Dates grounded to paste - 3/4 cup
11.Salt
12.Vinegar - 1/4 cup
Preparation
1.Wash the lemons really well and dry out it with a cloth.
2.Heat 2 tsp oil in a wok and then saute the lemon in it .When the lemon become soft inside drain it out from the oil and dry out its surface with a cloth.
3.Heat the other 4 tsp oil in a pan and splutter the mustard seeds,then add the ginger and garlic to it and saute it well.Then add the red chilly powder,turmeric powder,fenugreek powder and kayam powder to it .Then add salt and date paste to it and mix it well.
4.Cut the lemon in to 4 pieces and add this to above mix.Turn off the fire and add vinegar and mix it well.
5.Cool it and keep it in air tight container ................
Ingredients
1.Lemon - 12 no
2.Nallenna /Sesame oil - 1/4 cup
3.Mustard seeds - 1/2 tsp
4.Ginger chopped - 1 tsp
5.Garlic - 10 no
6.Red chilly powder - 3 tsp
7.Turmeric powder - 1/2 tsp
8.Fenugreek powder/Uluva powder - 1 tsp
9.Asafoetida /Kayam - 1 tsp
10.Dates grounded to paste - 3/4 cup
11.Salt
12.Vinegar - 1/4 cup
Preparation
1.Wash the lemons really well and dry out it with a cloth.
2.Heat 2 tsp oil in a wok and then saute the lemon in it .When the lemon become soft inside drain it out from the oil and dry out its surface with a cloth.
3.Heat the other 4 tsp oil in a pan and splutter the mustard seeds,then add the ginger and garlic to it and saute it well.Then add the red chilly powder,turmeric powder,fenugreek powder and kayam powder to it .Then add salt and date paste to it and mix it well.
4.Cut the lemon in to 4 pieces and add this to above mix.Turn off the fire and add vinegar and mix it well.
5.Cool it and keep it in air tight container ................
