1/2 cup kabuli chana (white chick peas)
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)
whole dry kashmiri red chillies
1 tbsp 
chilli powder
1 1/4 cups 
mustard (rai / sarson) oil
1 tbsp 


  1. Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes.
  2. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.
  3. Soak the Kabuli chana and fenugreek seeds in the mango water overnight.
  4. Refrigerate the grated mango.
  5. 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.
  6. Heat the mustard oil. Cool it and add to the prepared mixture.
  7. Bottle the pickle in a sterilised glass jar.
  8. The pickle is ready to eat after 3 to 4 days.
  9. Store it a cool dry place for upto 1 year.
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