Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) | How to make Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle )

By Sonal Sardesai  |  6th Jun 2016  |  
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  • Aam Aur Chane Ka Achar  ( Raw Mango and Chickpeas Pickle ), How to make Aam Aur Chane Ka Achar  ( Raw Mango and Chickpeas Pickle )
Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle )by Sonal Sardesai
  • Prep Time

    7

    Hours
  • Cook Time

    15

    mins
  • Serves

    10

    People

219

0





About Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle )

Evening tea time is incomplete without indulging in a bowl of chiwda, a couple of biscuits or some mathhi-achar on the side. One such pickle that pairs very well with 'pheeki' or unsalted and unflavoured mathis is the Aam aur Chane ka Achar. I remember eating this pickle in my childhood at a North Indian friend's house. The flavour has stayed with me since. The raw mango-chickpeas pickle is very popular amongst Rajasthani Marwari and Baniya households. It goes perfectly with unsalted mathis and paranthas or pooris. I started making it a couple of years back in my own house after looking up various recipes online and have since come up with and perfected this one,by trial and error every season. Even my maid has learnt it from me now and any time she is having tea and paranthas at our place, she always asks me for some on the side :)

Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) is a delicious dish which is liked by people of all age groups. Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) by Sonal Sardesai has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) takes 420 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) is a good option for you. The flavour of Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) is tempting and you will enjoy each bite of this. Try this Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) on weekends and impress your family and friends. You can comment and rate the Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) recipe on the page below.

Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle )

Ingredients to make Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle )

  • Raw Mangoes / Kairis - 2 big, washed, wiped,peeled and grated
  • White Chick Peas/ Kabuli Chana - 1/2 cup
  • Turmeric / Haldi Powder - 1 tbspn
  • Red Chilli/ Lal Mirch Powder-2 tbspns
  • Fenugreek / Methi Seeds- 1 and a 1/2 tbspns
  • Fenugreek / Methi Seeds Powder- 1 tbspn
  • Nigella / Onion Seeds / Kalonji - 1 and a 1/2 tspns
  • Cloves/ Laung- 4
  • Peppercorns- Coarsely Crushed- 5-6
  • Asafoetida/ Hing Powder- 1/2 tspn
  • Mustard / Sarson Oil - 3 cups
  • Salt- 2 tbsp

How to make Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle )

  1. Combine the grated mango, turmeric powder and salt and leave aside for half an hour.
  2. Now squeeze out the water from the grated mangoes and keep aside.
  3. Keep the squeezed out grated mangoes in a covered bowl, in the fridge.
  4. Wipe the chickpeas with a moist cloth and soak them in the squeezed out raw mango water, covered ,at room temperature,for six hours or overnight.
  5. Now, take out the refrigerated grated mangoes and combine them with the soaked chickpeas,adding the turmeric powder, red chilli powder, asafoetida, nigella seeds, fenugreek seeds, fenugreek powder, fennel seeds, cloves and peppercorns.
  6. Heat the mustard oil in a heavy bottomed pan or kadhai till it starts smoking. Switch off the heat and cool.
  7. Mix in the combined mixture of mangoes,chickpeas and spices.
  8. Store in a sterilised glass jar with the lid on. There should be oil floating on top of the pickled mix in the bottle.
  9. Keep in the sunlight for a few (2 hours of good sunlight should be enough) hours everyday,shaking it everyday as you do so,the pickle should be ready to eat in four days.
  10. There have been times that I have made this pickle in the hot, sultry months of May-June and sometimes, just left the bottled pickle on my kitchen counter for a couple of days and it's matured due to the hot weather,without any sunlight !
  11. This pickle stays fine if stored at room temperature, in a proper sterilised and tightly closed glass or ceramic jar , in a cool, dry shelf or cupboard for up to a year.

My Tip:

I add half a teaspoon of sugar to the pickle,when mixing it with the cooled mustard oil, before bottling it up...I like to think of this as my special ' ghati' / Maharashtrian touch ! We like to add a pinch of sugar in our sabzis ,dals,chutneys,pickles and some other savoury items ,believing it enhances and brings about a balance in flavours of the particular dish. And believe me,it does too !!

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