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Sify Home > Food > Vegrecipes > Category > Chutneys sauces jam and pickles > Mango pickle with kabuli chana
Mango pickle with kabuli chana
By : Jyotsna SolankiCategory : Chutneys, sauces, jam and pickles, Mango
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Marinate the mango pieces with turmeric powder and salt, keep it overnight.
- Remove the water, dry in the sun or under a fan.
- Parboil the kabuli chaana and dry in the sun for 2 to 3 hrs.
- Heat the mustard oil and cool it.
- Take a bowl, add the mango pieces and kabuli chana
- Add the spices, mustard seed powder, carrom seeds powder, cumin powder, turmeric powder, red chilli, salt and asafoetida and mix well.
- Add the cooled oil and store in a jar.
- It is ready within a month and lasts for a year.
Ingredients:
250g - raw mango pieces
100g - soaked boiled kabuli chana
6 tbsp - mustard oil
75g - mustard seeds powder
50g - carrom seeds (ajwain) powder
50g - cumin seed powder
30g - salt
1/4 tsp turmeric powder
50g kashmiri red chilli powder
1/4 tsp - asafoetida
250g - raw mango pieces
100g - soaked boiled kabuli chana
6 tbsp - mustard oil
75g - mustard seeds powder
50g - carrom seeds (ajwain) powder
50g - cumin seed powder
30g - salt
1/4 tsp turmeric powder
50g kashmiri red chilli powder
1/4 tsp - asafoetida
RECIPES BY JYOTSNA SOLANKI
