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. By Sanjeev Kapoor 19 Jul 2020 in Recipes Course New Update Advertisment 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 Method 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. Heat mustard oil in a kadai till it smokes. Cool slightly and pour into the bowl with raw mango mixture and mix well. Transfer into an airtight container and set aside for 5-7 days before serving. #Asafoetida #Fenugreek seeds (methi dana) #Mustard oil #Mustard seeds #Raw mangoes #Red chilli powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article