Chanaa Methi nu Athaanu/Pickle

by @laviextraordinaire



Loving this recipe collaboration with Pankti @laviextraordinaire. She is an amazing momma of two with a love for cooking and sharing her passion.


Here is her Chanaa Methi Pickle recipe:


Making a pickle is really a step-wise approach. This one is not an instant pickle so it takes time to get the final product, but trust me it's very easy and delicious. The best accompaniment to your rotis, puris and everything.

Ingredients -

1 large mango (or 2 small mangoes), chopped into uniform pieces 1 cup Achar/Pickle masala/athana no sambharo (any brand is fine, easily available in Indian grocery stores) 2-3 tbsp methi seeds  1/2 cup dried chickpeas (Kabuli chana) 150 ml of mustard oil 2 tsp salt 2 tsp turmeric powder

Method -

  1. Peel and Chop the mangoes (peeling the mangoes is optional) and mix them with 1 tsp each of salt and turmeric water and keep it aside for overnight. Because of the salt, lots of water will be drained from the mangoes.

  2. Next day, collect all the water drained.

  3. Use that water (or fresh new water with 1 tsp each of salt and turmeric powder) to soak the chickpeas and methi seeds for 24 hours.

  4. Arrange the mangoes in a single layer on a paper towel to dry up. Leave them like that for 6 or so hours. They should feel somewhat dry to touch. Also, use a fresh paper towel to pat them dry and store in the refrigerator until the chickpeas and methi seeds are ready.

  5. After the chickpeas and methi seeds are properly soaked, keep them aside in a single layer to dry as well for 4-6 hours. 

  6. Heat mustard oil on low heat. Do not let it boil, once it's hot, just switch off the flame and let it cool for at least an hour.

  7.  While the oil is cooling, use a fresh paper towel to pat dry again. We really make sure there is no moisture otherwise the pickle gets spoiled quickly. Mix both the mangoes (from the refrigerator) and the chickpeas with methi seeds in a big bowl. Add the achar masala and mix thoroughly.

  8. Fill this mixture up in a wide-mouthed jar big enough to hold all the mixture. Press down to make sure there's some space on top, or else use two jars.

  9. Add the cooled mustard oil from the top, keep mixing in between, so all the pieces are coated well. Make sure to leave around 1 inch of oil on top, so the pieces all remain soaked beneath the oil.

Notes - The pickle will taste better in some days because the oil will have a chance to soften up the pieces and the flavors blend well. If done properly, this should stay good for 8-12 months, cannot guarantee if it will last that long though. Quantities can be doubled if you want more of it.




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