Name: Marwari Chickpeas Raw Mango Pickle (Keri Chane Ka Achaar)
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 1/2 kg Chickpeas (Garbanzo beans or Chole or white Chana); 250 gms pealed grated Raw mango; 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 dried red chili (roughly chopped); 1/2 tbsp Hing; 1 tbsp Nigella seeds (Lonji); 6 spoons mustard oil (Sarson ka tel); 2 tbsp salt or add to taste

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Recipes

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.

Prep Time 45

Cook Time 20

Total Time 1 5

Served AsBreakfast, Brunch, Dinner, Lunch, Snacks

CuisineHomestyle Cooking, Indian, North Indian

Servings

Ingredients

Instructions

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Soak Chickpeas over night in water.
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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
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Now take the grated raw mangoes, add salt to it & keep it aside.
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After an hour, squeeze out all the moisture from mangoes & let it try over a cloth for half an hour.
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Now in a pan dry roast the spices (except Turmeric powder & chili) & coarsely grind them.
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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.
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Now take a sterilized jar, should be completely dry. Pour the mixture in the jar.
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Top it with more smoked oil if required. The mixture should completely dipped in oil.
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Keep it in sun for 2 days & consume it after 2 weeks whenever & with whatever you want.

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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