Spicy Kabuli Chana Pickle Recipe (Sun-Dried)
9 hours 40 minutes
1154 reads
About Spicy Kabuli Chana Pickle Recipe (Sun-Dried)
Elevate your pickle game with this vibrant and flavorful Kabuli Chana Pickle! This unique recipe transforms protein-rich chickpeas into a tangy, spicy, and utterly addictive condiment. Perfect for adding a zesty kick to your lunch or dinner, it's a delicious twist on traditional Indian pickles.Combining the hearty texture of chickpeas with the tartness of raw mango, the heat of red chilies, and the aromatic punch of mustard seeds and fenugreek, this pickle is a true taste sensation. It's surprisingly easy to make and even better after a few days of sun-drying to deepen the flavors.This sun-dried pickle is a must-try for anyone looking to add a burst of exciting flavor to their meals. Get ready to experience the perfect balance of spice, tang, and crunch!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep9 hours
Cook40 minutes
Total9 hours 40 minutes
Ingredients
Chickpeas & Preparation
- 500 gm Kabuli Chana chickpeas, soaked overnight, then drained and patted dry
Spices & Aromatics
- 200 gm Chilies red, whole
- 2 tbsp Fenugreek Seeds methi, crushed
- 2 tbsp Fennel Seeds crushed
- 100 gm Mustard Seeds rai
- 1 tsp Asafoetida hing
Fruits & Vegetables
- 500 gm Mango chopped finely, raw
Instructions
Prepare the Chickpeas
- Drain and pat dry the soaked Kabuli chana. Let them air dry for about 30 minutes.
Sauté the Spices
- Heat 8 tablespoons of oil in a large pan. Remove half of the oil and set it aside.
Combine and Cook
- Add the chickpeas and remaining ingredients (mango, red chilies, fenugreek seeds, fennel seeds, mustard seeds, asafoetida, vinegar, and salt) to the pan. Cook for 5 minutes, stirring frequently, until the spices are fragrant and the mixture is well combined.
Jar and Cure
- Transfer the mixture to a clean, airtight glass jar. Pour the reserved oil over the top to prevent spoilage.
Sun-Dry
- Place the jar in direct sunlight for 5 days, ensuring the pickle is exposed to the sun. Give it a shake daily to ensure even curing.
Enjoy!
- After 5 days, your Kabuli Chana Pickle is ready to enjoy! It pairs perfectly with dal, rice, or any gravy-based dish.
Recipe Notes
Expert Tips for the Best Kabuli Chana Pickle
- For a spicier pickle, increase the quantity of red chilies. Adjust to your preferred heat level.
- Ensure the chickpeas are completely dry before adding them to the oil. Excess moisture can affect the pickle's shelf life.
- If you don't have direct sunlight, you can use a food dehydrator on low heat for a similar effect, monitoring closely for desired consistency.
- Store the pickle in an airtight container in a cool, dark place after sun-drying. It can be stored for several weeks.
Related Posts You May Like
Recipe Nutrition
Calories: 99kcalFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 342mg
Lata Lala
Articles: 39
3 Comments
Leave a Reply
You must be logged in to post a comment.
This is perfect! Can’t wait to taste it.
So delicious! Excited to make it.
This looks incredible! Thank you.