Aam Aur Chane Ka Achar, made from raw mangoes and chickpeas is a very delicious pickle yet not very common. Chickpeas when get sour and tangy just tastes awesome. To make chickpeas tangy, along with spices, we add a lot of raw mangoes. This combo of chickpeas and raw mangoes is unique and is definitely worth trying.
Perfect to have with matthi and a cup of tea.
This pickle is more or less like mango pickle with the difference that chickpeas are added to it. Like any other pickle, this pickle too has a long shelf life, easily upto a year.
For this pickle, chickpeas are first soaked and then fully dried. You can dry these in sunlight or under fan. Since urban living has very limited or no access to sunlight, therefore, better to dry it under fan only.
Similarly, after washing and drying raw mangoes, we chop these into small pieces discarding the seed. No, we do not peel it. Raw mangoes are chopped with skin. Since chickpeas are small in size so to make compatible to these even raw mangoes are cut into small pieces. Again these are dried under fan.
As mentioned in my earlier pickle posts, pickle and water are fiercest enemies so keep them apart. Dry hands, dry jars, dried ingredients. Everything should be dried only if you want to keep your pickles live.
For pickles, ‘Ramkela’ raw mango is the best. Ask your vegetable vendor, he will get it for you.
Let’s See The Recipe Of Aam Aur Chane Ka Achar In Detail.
1.5 Kg Raw Mangoes
150 g Chickpeas (Kabuli Chane)
6 to 8 Tablespoon Pickle Masala (See Below)
2 Tablespoon Salt
250 ml Mustard Oil
- Wash chickpeas and soak in enough water for 6 to 8 hours.
- Wash raw mangoes, pat them dry and chop into small pieces. Do not peel raw mangoes.
- Drain excess water from chickpeas, line a cloth napkin in a tray/plate and spread the chickpeas.
- Similarly, spread chopped raw mangoes in another tray.
- Dry these for 4 to 5 hours either in sunlight or under the fan.
- Heat mustard oil to the smoking point. Switch off the flame and let it cool down.
- In the evening, take dried chickpeas and raw mangoes in a big vessel.
- Add pickle masala and rub it nicely, preferably with hands. To this add cooled mustard oil.
- Mix nicely. Fill it in the dried mason jar.
- If possible, keep the jar in sunlight otherwise let it be on your kitchen platform only. Shake the jar daily till pickle gets ready otherwise it might catch fungus. Pickle is ready when raw mangoes get soft and the flavours are fully infused. It takes about a week to get ready.
- 1.5 kg of raw mangoes will give you approx 1 kg raw mangoes, after chopping.
- You may adjust the quantity of chickpeas as per your liking.
- Chickpeas are not boiled, just soaked and dried. They will get soft after few days.
- Pickle masala recipe is given below.
- Since pickles have a lot of oil, therefore keep a small portion of pickle in the strainer with a bowl underneath. By doing this all the extra oil will be drained. But do this for a small portion which lasts for 3 to 4 days only.
- The drained oil can be used for making dry veggies like lady finger, bitter gourd, brinjal etc.
Pickle Masala (Achar Ka Masala)
4 Pc Whole Red Chilli
2 Tablespoon Coriander Seeds (Sabut Dhania)
1 Tablespoon Mustard Seeds
2 Tablespoon Fennel Seeds (Saunf)
1 Tablespoon Cumin Seeds (Jeera)
1 Tablespoon Fenugreek Seeds (Methi dana)
2 Teaspoon Onion Seeds (Kalonji)
1 Tablespoon Turmeric Powder
1 Tablespoon Red Chilli Powder
2 Tablespoon Dried Mango Powder (Amchur)
1 Teaspoon Asafoetida (Hing)
- Lightly dry roast coriander seeds, mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and onion seeds and whole red chillies on low flame for 4 to 5 minutes. Roasting augments the flavour and makes them crisp which helps in grinding.
- Add other spices, namely, turmeric powder, red chilli powder, dried mango powder and asafoetida.
- When cools down completely then coarsely grind everything. Do not make it a fine powder. Let it remain coarse.
- Your pickle masala is ready. Store it in an airtight container.
- Apart from pickles, use this masala in your veggies like lady finger or potatoes or bitter gourd etc and enjoy. It is like your kitchen king masala which can be added to any vegetable, preferably dry veggies as it is coarse.
- I have not added salt in this.
- The above quantity of spices gives 150 g masala. You require half of this for the above-mentioned pickle. So, use about 6 to 8 tablespoon in the pickle and store the rest for your veggies.
Other pickles which you may like are Hing Ka Achar
When you try this or any other recipe of mine then do share your feedback and comments as you know your feedback fuels my enthusiasm to post more good content.