Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mango and chickpeas pickle. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mango and Chickpeas pickle is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Mango and Chickpeas pickle is something which I’ve loved my entire life.
Mango pickle is a spicy condiment made with raw mango, spice powders, salt, garlic & oil. This instant mango pickle is the best to make easily. I tested & retested this recipe countless.
To begin with this particular recipe, we have to first prepare a few components. You can have mango and chickpeas pickle using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mango and Chickpeas pickle:
- Prepare 1 kg raw mango
- Take 250 g chickpeas
- Take 150 g Salt (according to taste)
- Prepare 50 g chilli powder (according to taste)
- Make ready 2.5 tsp haldi powder
- Get 1/4 tsp hing
- Take 100 g fennel seeds (saunf)
- Make ready 100 g Fenugreek (methi)
- Get 1 tsp Nigella seeds (kalongi)
- Get 600 ml mustard oil
Making pickles doesn't take any more effort than making a salad or a Grated mango and chickpeas are mixed with whole and powdered spices to make this tongue tickling pickle - aam aur chane ka achar. Download preview. mango, pomegranate seeds, chickpea salad, chickpea salad, salmon salad Mango sweet potato curry Grilled beef tips with chickpea stew Mango avocado chickpeas salad Healthy homemade chickpea and veggies salad. The whole mango pickle called as "Midi Uppina kayi", cut mango pickle known as "Kette uppinakayi" or "Adangayi" and Mango thokku known as Today I am posting cut mango pickle(Adangayi) in this space which I made few days ago. You can carry out this pickling process in two days.
Instructions to make Mango and Chickpeas pickle:
- Wash and soak chickpeas in water overnight, in the morning drain out the excess water.
- Wash and dry raw mangoes. Then cut them into square pieces.
- Now over the cotton cloth, spread raw mango pieces and chickpeas separately. Let them dry in shadow for about 4-5 hours.
- In a plate take saunf and methi, we can use them as it is, but here I have dry roasted them in kadhai for 2 minutes and then coarsely grinded them
- After grinding transfer it to a plate and also add all other spices and mix them
- Add little oil, Raw mango pieces and chickpeas in masala plates and mix them properly.
- Now pour little oil in jar and transfer mixture of mango pieces and spices in it and pour oil to half of the height of pickle in jar. After 2-3 days pour more oil so that it floats over the pickle. For 6-7 days, daily keep the pickle jar in sun light.
- After a week pickle is ready to relish with paratha,dal rice etc. Always use dry spoon to take out the pickle so that pickle lasts for years.
Mango Curry with Tofu from my first Book has been one of the popular dishes that gets made again and again. I see it many times on Instagram. This is a lightly adapted version of that mango curry. This easy onion, spice and mango curry is simmered with chickpeas and served over rice, grains or with. Mango pickle recipe, avakai, is a traditional Andhra pickle made with raw mango.
So that’s going to wrap this up for this exceptional food mango and chickpeas pickle recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
