Ingredients Jump to Instructions ↓

  1. 1/2 cup kabuli chana (white chick peas)

  2. 1 1/2 cups grated raw mango

  3. 1 tsp turmeric powder (haldi)

  4. 1 tbsp fenugreek (methi) seeds

  5. 1 tbsp fenugreek seeds (methi) powder

  6. 1 tbsp fennel seeds (saunf)

  7. 1/2 tsp asafoetida (hing)

  8. 1 tsp nigella seeds (kalonji)

  9. 14 whole dry kashmiri red chillies

  10. 1 tbsp chilli powder

  11. 1 1/4 cups mustard (rai / sarson) oil

  12. 1 tbsp salt

Instructions Jump to Ingredients ↑

  1. Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water. Keep aside the raw mango water and grated mango separately. Soak the fenugreek seeds and Kabuli chana in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture along with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 6 to 7 days. Store it a cool dry place for upto 1 year.


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