Mango With Kabuli Chana Raw mango and chick pea pickle. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Jun 2016 in Recipes Course New Update Main Ingredients Raw Mango, Chickpeas Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 16-20 minutes Cook time 0-5 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Mango With Kabuli Chana 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 to taste Salt 2 cups Gingelly oil Method 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. 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. 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 Calories 5067 Carbohydrates 313.5 Protein 31.9 Fat 409.8 Other Fiber 92.5 gm #Asafoetida #Fenugreek seeds (methi dana) #Gingelly oil #Mustard seeds #Red chilli powder #Salt #Turmeric 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