Name: Aam Aur Chane Ka Achar ( Raw Mango and Chickpeas Pickle ) recipe by Sonal Sardesai at BetterButter
Prep time: 420 min
Cook time: 15 min
Total time: 435 min
Yield: 10
Ingredients: 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

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

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 :)

Ingredients Serving: 10

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

Instructions

Combine the grated mango, turmeric powder and salt and leave aside for half an hour.
Now squeeze out the water from the grated mangoes and keep aside.
Keep the squeezed out grated mangoes in a covered bowl, in the fridge.
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.
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.
Heat the mustard oil in a heavy bottomed pan or kadhai till it starts smoking. Switch off the heat and cool.
Mix in the combined mixture of mangoes,chickpeas and spices.
Store in a sterilised glass jar with the lid on. There should be oil floating on top of the pickled mix in the bottle.
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.
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 !
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.

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