Marwari Chickpeas Raw Mango Pickle (Keri Chane Ka Achaar)
About Marwari Chickpeas Raw Mango Pickle (Keri Chane Ka Achaar)
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.
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Recipe Time & More
Ingredients
- 1/2 kg Chickpeas garbanzo beans or chole or white chana
- 250 gm Mango pealed grated raw
- 1 1/2 tbsp Chili Powder
- 2 tbsp Yellow Mustard Seeds rai or sarson
- 2 tbsp Fennel Seeds saunf
- 3 tbsp Turmeric Powder haldi
- 2 tbsp Fenugreek Seeds methi dana
- 2-3 Red Chillies roughly chopped dried
- 1/2 tbsp asafoetida
- 1 tbsp Nigella Seeds lonji
- 6 spoons Mustard Oil sarson ka tel
- 2 tsp Salt or add taste, or as per taste
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Instructions
- Soak Chickpeas over night in water.
- 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
- Now take the grated raw mangoes, add salt to it & keep it aside.
- After an hour, squeeze out all the moisture from mangoes & let it try over a cloth for half an hour.
- Now in a pan dry roast the spices (except Turmeric powder & chili) & coarsely grind them.
- 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.
- Now take a sterilized jar, should be completely dry. Pour the mixture in the jar.
- Top it with more smoked oil if required. The mixture should completely dipped in oil.
- Keep it in sun for 2 days & consume it after 2 weeks whenever & with whatever you want.
Recipe Notes
- 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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Monika Patel
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.