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Marwari Chickpeas Raw Mango Pickle (keri Chane Ka Achaar)

Dedicated To Marwar
Marwari Chickpeas Raw Mango Pickle (keri Chane Ka Achaar)
Marwari Chickpeas Raw Mango Pickle (keri Chane Ka Achaar)
  • Prep time
  • Cooking time
  • Serves8 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, Indian, North Indian
  • Good for breakfast , Brunch , Lunch , Snacks , Dinner
About this Recipe

Marwar is full of colors, flavors & rich culture. Marwaris are among the major business classes in India & as their culture, they serve the richest food with loads of love(Manvaaar) in big Thalis. I personally love exploring different taste & culture being a traveler. On my last visit to Rajasthan I learned this amazing recipe from the colorful state which I am sharing here..Its edgy & crunchy with mix flavors.. Since summers are here & everybody is busy making pickles add one more Jar to your kitchen shelf with this Authentic marwari Keri Chane ka Achaar.

Ingredients & Quantity
  • 1/2 kg Chickpeas (Garbanzo beans or Chole or white Chana)
  • 250 gms pealed grated Raw mango
  • 1 1/2 tbs chili powder
  • 2 tbs Yellow mustard seeds (Rai or Sarson)
  • 2 tbs Fennel seeds (Saunf)
  • 3 tbs Turmeric powder (Haldi)
  • 2 tbs Fenugreek seeds (Methi dana)
  • 2-3 dried red chili, roughly chopped
  • 1/2 tbs Hing
  • 1 tbs Nigella seeds (Lonji)
  • 6 spoons mustard oil (Sarson ka tel)
  • 2 tbs salt or add to taste
How to cook?
  1. Soak Chickpeas over night in water.
  2. Next morning wash them 2-3 times under running water properly & rinse them. Spread it over a cloth for drying. Make sure to wipe out all the moisture before you proceed for Tadka
  3. Now take the grated raw mangoes, add salt to it & keep it aside.
  4. After an hour, squeeze out all the moisture from mangoes & let it try over a cloth for half an hour.
  5. Now in a pan dry roast the spices (except Turmeric powder & chili) & coarsely grind them.
  6. Now heat the oil in a big wok till smoke, then put off the gas. Now add all the ingredients in the oil with dried chickpeas & mangoes. Mix them well till all the spices are coated on chickpeas & mangoes.
  7. Now take a sterilized jar, should be completely dry. Pour the mixture in the jar.
  8. Top it with more smoked oil if required. The mixture should completely dipped in oil.
  9. Keep it in sun for 2 days & consume it after 2 weeks whenever & with whatever you want.
  • You can consume this pickle for 2 years if stored in favorable condition without moisture.
  • Always keep it topped with oil other wise it will produce fungus.
  • Dont let any moisture in chickpeas & raw mangoes in the making process.
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