Raw Mango - Chana Pickle

Other Regions - Gujarat


Quantity: Measure: Ingredients: Description:
250 Grams Mango - Raw Cut in pieces and dried in sun
100 Grams Chana, whole (Kabuli Chana) Boiled, and dried in sun
6 Tablespoon Mustard Oil  
75 Grams Mustard Powder  
50 Grams Ajwain, Vovom  
50 Grams Jeera Powder  
30 Grams Salt  
4 Tablespoon Turmeric Powder  
500 Grams Chilly Powder, Red  
1/4 Teaspoon Asafetida (Hing)  


   1. Marinate the mango pieces with turmeric powder and salt, keep it overnight.
   2. Remove the water, dry in the sun or under a fan.
   3. Parboil the kabuli chaana and dry in the sun for 2 to 3 hrs.
   4. Heat the mustard oil and cool it.
   5. Take a bowl, add the mango pieces and kabuli chana
   6. Add the spices, mustard seed powder, carrom seeds powder, cumin powder, turmeric powder, red chilli, salt and asafoetida and mix well.
   7. Add the cooled oil and store in a jar.
   8. It is ready within a month and lasts for a year.


Bookmark with:

Deli.cio.us Deli.cio.us    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine