Aam Aur Chane Ka Achar /Mango Pickle

Marwari style Raw mango and chick pea pickle

Every body is busy making pickles in this summer season,and the hot favourite is obviously raw mango,so many recipes and so many favourite versions to try....so now I am also sharing my favourite mango and chick pea pickle ,which is from Marwar region of Rajasthan .Grated mango and chick peas are mixed with whole and powdered spices to make a tongue tickling pickle

INGREDIENTS:-

• Grated raw mango-3 cup
• Chick peas-1/2 cup
• Turmeric powder-2 t.s
• Chilli powder-2 tbls
• Fenugreek seeds-2 tbls
• Fenugreek seed powder-2 tbls
• Fennel seeds(saunf)- 2 tbls
• Nigella seeds-2 t.s
• Asafoetida-1/2 t.s
• Whole red chillies-12
• Salt-2 tbls
• Mustard oil-3 cup

PROCEDURE-

1. Peel and grate raw mangoes.
2. Slightly dry roast fennel,nigella, whole red chillies and fenugreek seeds to remove the moisture
3. Take a big bowl and mix together grated mango, salt and turmeric powder and keep aside for 2 hour.
4. Squeeze out the  the water from grated mango, and keep aside the water and grated mangoes seperatly.
5. Wipe the chick peas with a moist cloth.and soak them with fenugreek seeds in the mango water overnight.
6. Keep the grated manogoes in the refrigerator.
7. Next day add fenugreek powder,chilli powder,asafoetida,fennel seeds, nigella seeds,whole red chillies(broken into 2,3 pieces) soaked chick peas and fenugreek seeds into the grated mango and mix well. you can add also add 2 tender mango seeds chopped in small pieces
8. Heat the mustard oil till smoking point.let it cool down completely then add in the mango mixture.
9. Keep in a sterilised glass jar.and put in sunlight for few hours daily for 1 week.
10. Your pickle is ready to eat after 1 week.
11. Store in a cool and dry place and enjoy for up to 1 year.
12. Remember to keep the pickle covered with oil, else keep refrigerated.

serving suggestions-serve with any time of paratha.poori, rice or with any meal .