How to make Mango With Kabuli Chana -

Raw mango and chick pea pickle.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Mango (कच्चा आम), Chickpeas

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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For more recipes related to Mango With Kabuli Chana checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Salsa Verde Oven Roasted Tomato Chutney Leek And Pinenuts Pickle Chatak Chutney

Mango With Kabuli Chana

Mango With Kabuli Chana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Mango With Kabuli Chana Recipe

  • Raw Mango 12 medium

  • Chickpeas 1/4 cup

  • Mustard seeds 1 tablespoon

  • Fenugreek seeds (methi dana) 4 tablespoons

  • Red chilli powder 2 tablespoons

  • Turmeric powder 1/2 tablespoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Gingelly oil 2 cups

Method

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.