This document provides a recipe for Aam aur Chane ka Achaar (mango and chickpea pickle) that includes ingredients like raw mango, chickpeas, turmeric, fenugreek, fennel, asafoetida, nigella seeds, red chillies, and mustard oil. The instructions are to combine the grated mango with salt and turmeric, squeeze out the mango water, soak the chickpeas and fenugreek overnight, then mix all the ingredients together with heated and cooled mustard oil before bottling and storing the pickle.
This document provides a recipe for Aam aur Chane ka Achaar (mango and chickpea pickle) that includes ingredients like raw mango, chickpeas, turmeric, fenugreek, fennel, asafoetida, nigella seeds, red chillies, and mustard oil. The instructions are to combine the grated mango with salt and turmeric, squeeze out the mango water, soak the chickpeas and fenugreek overnight, then mix all the ingredients together with heated and cooled mustard oil before bottling and storing the pickle.
This document provides a recipe for Aam aur Chane ka Achaar (mango and chickpea pickle) that includes ingredients like raw mango, chickpeas, turmeric, fenugreek, fennel, asafoetida, nigella seeds, red chillies, and mustard oil. The instructions are to combine the grated mango with salt and turmeric, squeeze out the mango water, soak the chickpeas and fenugreek overnight, then mix all the ingredients together with heated and cooled mustard oil before bottling and storing the pickle.
1 1/2 cups grated raw mango 1 tsp turmeric powder (haldi) 1 tbsp fenugreek (methi) seeds 1 tbsp fenugreek seeds (methi) powder 1 tbsp fennel seeds (saunf) 1/2 tsp asafoetida (hing) 1 tsp nigella seeds (kalonji) 14 whole dry kashmiri red chillies 1 tbsp chilli powder 1 1/4 cups mustard (rai / sarson) oil 1 tbsp salt How to make Aam aur Chane ka Achaar : Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture 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 3 to 4 days. Store it a cool dry place for upto 1 year.