Mango With Kabuli Chana

Ingredients

• 12 medium raw mango
• 1/4 cup chickpeas
• 1 tablespoon mustard seeds
• 4 tablespoons fenugreek seeds (methi dana)
• 2 tablespoons red chilli powder
• 1/2 tablespoon turmeric powder
• 1/4 teaspoon asafoetida
• Salt to taste
• 2 cups gingelly oil

Method

1. Select good, firm and sour mangoes. Wash them well and wipe them completely dry with a cloth. Cut them with the seeds into medium sized pieces. Spread the pieces on a chatai (mat) and dry in the sun for at least two days.
2. Grind mustard seeds, fenugreek seeds, red chilli powder, turmeric powder, asafoetida and salt to a fine paste. Add this to the mango pieces and mix well. Add the kabuli chana and mix.
3. Transfer into a porcelain jar. Cover and tie with a cloth. Do not shake for atleast four days. After that shake it well. Add oil (a little more) so that the pickle does not spoil. It will be ready for use after about two to three weeks.

Nutrition Info