Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chickpeas mango pickle. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chickpeas Mango Pickle is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Chickpeas Mango Pickle is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have chickpeas mango pickle using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chickpeas Mango Pickle:

1. Take 1 1/2 cups grated raw mango
2. Take 1/2 cup kabuli chana (white chick peas)
3. Get 1 tsp turmeric powder (haldi)
4. Make ready to taste salt
5. Take 1 tbsp fenugreek (methi) seeds
6. Get 1 tbsp fenugreek seeds (methi) powder
7. Prepare 1 tbsp fennel seeds (saunf)
8. Take 1/2 tsp asafoetida (hing)
9. Make ready 1 tsp nigella seeds (kalonji)
10. Take 7 whole dry kashmiri red chillies
11. Get 1 tbsp chilli powder
12. Take 1 1/4 cups mustard (rai / sarson) oil

Instructions to make Chickpeas Mango Pickle:

1. Combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes.
2. Squeeze out all the water from the raw mango in a bowl and keep aside. Keep the raw mango water and grated raw mango separately.
3. Refrigerate the grated raw mango overnight. - Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight.
4. Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, kashmiri red chillies, chilli powder along the grated raw mango and kabuli chana-fenugreek seeds mixture into a deep bowl, mix well and keep aside.
5. Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot. - Remove from the flame and allow it to cool
6. Once cooled, add the oil to the prepared mixture and mix well. - Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat.

So that’s going to wrap it up for this special food chickpeas mango pickle recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!