Kabuli Chana Pickle

4 from 3 votes

Kabuli chana is packed with protien. Generally we all make kabuli chana dry or in gravy or make misal by using chana sprouts. Why not make pickle out of it. Something different.
Prep Time 9 hours
Cook Time 40 minutes
Total Time 9 hours 40 minutes
Served AsLunch
Servings 10


  • Half a kilo kabuli chana soaked overnight
  • Half kilo raw mangoes chopped into very small pieces
  • 200 gms whole red chillies
  • 2 tablespoon each of methidana kalonji & fennel seeds crushed
  • 100 gms rai ki kuria
  • 1 teaspoon Asafoetida
  • 2 tablespoon vinegar
  • 8 tablespoon oil
  • Salt


  • Drain & pat dry kabuli chana which is soaked for overnight & keep it in the open for half an hour. Now in a pan add 8 tbsp oil. Warm it. Now remove half of oil in a katori.
  • Add kabuli chana and all other ingredients in pan and cook for 5 minutes. Take out in a airtight jar. Pour remaining oil over it.
  • Keep it in the sun for 5 days. Use it after 5 days. Tastes best with dal and rice or any gravy wali sabji.

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4 from 3 votes

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