Marwari Chickpeas Raw Mango Pickle (Keri Chane Ka Achaar)

Marwari Chickpeas Raw Mango Pickle (Keri Chane Ka Achaar) - Plattershare - Recipes, food stories and food lovers
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.
3.70 from 3 votes
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Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Recipe Cuisine Type: Homestyle Cooking, Indian, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 8

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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3.70 from 3 votes
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Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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