Marwari Chickpea and Raw Mango Pickle (Keri Chane Ka Achaar) Recipe
1 hour 5 minutes
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About Marwari Chickpea and Raw Mango Pickle (Keri Chane Ka Achaar) Recipe
Discover the vibrant flavors of Rajasthan with this authentic Marwari Chickpea and Raw Mango Pickle (Keri Chane Ka Achaar). This recipe, inspired by a memorable journey through the colorful landscapes of Marwar, combines the tangy zest of raw mango with the earthy texture of chickpeas, creating a truly unique and delicious pickle.The bold blend of spices, including yellow mustard seeds and fennel, adds a delightful complexity to this crunchy pickle. Perfect for adding a zesty kick to any meal, this achaar is a testament to Marwari culinary heritage—a celebration of warmth, generosity, and unforgettable taste.Learn to make this easy-to-follow recipe and enjoy a taste of Rajasthan in your own kitchen! Ideal for summer months, this pickle is sure to become a staple in your pantry.
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Recipe Time & More
Prep45 minutes
Cook20 minutes
Total1 hour 5 minutes
Ingredients
Chickpeas
- 500 gm Chickpeas also known as garbanzo beans, kabuli chana, chole, dried, or white chickpeas. soak overnight.
Mangoes
- 250 gm Mangoes peeled and grated. use a firm, raw, slightly unripe variety.
Spices
- 2 tbsp Mustard Seeds rai/sarson, yellow
- 2 tbsp Fennel Seeds saunf
- 1 tbsp Nigella Seeds kalonji
- 1 tbsp Chili Powder
- 3 tbsp Turmeric Powder haldi
- 2 tbsp Fenugreek Seeds methi dana
- 2.5 Chilies roughly chopped, dried, red
- 1/2 tbsp Asafoetida hing
Other Ingredients
- 6 tbsp Mustard Oil sarson ka tel
- 2 tsp Salt adjust to taste
- 1 cup Water for boiling chickpeas after soaking
Instructions
Prepare the Chickpeas
- Soak 500g dried chickpeas overnight in plenty of water.
- Drain and rinse the chickpeas thoroughly. Boil in fresh water until tender, about 1-1.5 hours, then drain and spread on a clean cloth to dry completely.
Prepare the Mangoes
- Grate 250g raw mangoes, add 1 tsp of salt, and set aside for at least an hour to draw out moisture.
- Squeeze out excess moisture from the grated mango and spread on a clean cloth to dry for 30 minutes.
Dry Roast and Grind Spices
- In a dry pan, roast 2 tbsp yellow mustard seeds, 2 tbsp fennel seeds, 1 tbsp nigella seeds, 2.5 dried red chilies, and 2 tbsp fenugreek seeds until fragrant. Let cool slightly, then coarsely grind.
Combine and Cook
- Heat 6 tbsp mustard oil in a large wok until it begins to smoke. Remove from heat.
- Add the dried chickpeas, grated mangoes, ground spice mixture, 1 tbsp chili powder, and 3 tbsp turmeric powder to the hot oil. Mix well to coat everything evenly.
- Add the asafoetida and remaining salt, and mix again.
Jar and Cure
- Transfer the mixture to a sterilized, completely dry jar.
- Top with additional mustard oil, ensuring the mixture is fully submerged.
- Seal the jar tightly. Let it sit in sunlight for 2 days and then store in a cool, dark place for at least 2 weeks before consuming.
Recipe Notes
Expert Tips for the Best Marwari Keri Chane Ka Achaar
- For a spicier pickle, add more red chilies or use a spicier chili powder.
- Using firm, slightly unripe mangoes is crucial for achieving the desired tanginess and texture.
- Ensure the chickpeas are completely dry before adding them to the hot oil to prevent splatter and achieve even cooking.
- Sterilizing your jars properly is vital for preventing spoilage. You can do this by boiling the jars and lids for 10 minutes before using.
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Recipe Nutrition
Calories: 766kcalCarbohydrates: 17gProtein: 6gFat: 77gPolyunsaturated Fat: 23.1gMonounsaturated Fat: 46.2gSodium: 570mgFiber: 5gSugar: 3g
Monika Patel
Articles: 71
5 Comments
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Looks so flavorful! Thanks for posting.
This is wonderful! Can’t wait to taste it.
Such a tasty dish! Thanks for the recipe.
This looks so tasty! Thank you.
Looks so good! Can’t wait to try it.