Kairi Chana Dal Achaar - SK Khazana

Raw mango mixed with pickle ingredients and mustard oil and rested for 5-7 days before serving This is a Sanjeev Kapoor exclusive recipe.

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Kairi Chana Dal Achaar - SK Khazana

Main Ingredients Raw mangoes, Chana dal
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 3-Above
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Kairi Chana Dal Achaar - SK Khazana

  • and sun dr Raw mangoes medium, cut into 1 inch pieces, marinated with tur
  • 1/4 cup Chana dal
  • 2 teaspoons Fenugreek seeds (methi dana) lightly roasted
  • 1 teaspoon Kalonji
  • 1 teaspoon Asafoetida
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Crushed mustard seeds
  • Salt to taste
  • 2 teaspoons Red chilli powder
  • 1 1/4 cups Mustard oil


  1. Take raw mango pieces in a large bowl, add Tata Sampann Chana Dal, fenugreek seeds, onion seeds, asafoetida, fennel seeds, mustard seeds, crushed mustard seeds, salt, and red chilli powder and mix well.
  2. Heat mustard oil in a kadai till it smokes. Cool slightly and pour into the bowl with raw mango mixture and mix well.
  3. Transfer into an airtight container and set aside for 5-7 days before serving.