Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, raw mango & chickpea pickle. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Raw Mango is a brand of contemporary Indian handwoven textiles crafted using traditional techniques. Raw mango chutney - since the mangoes are raw, so this chutney is a sour in taste. we usually have this mango chutney with dal-rice or with rice kanji/pej (savory rice porridge). Raw Mango Recipes: Raw mango is the star fruit of spring.
Raw Mango & Chickpea Pickle is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Raw Mango & Chickpea Pickle is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have raw mango & chickpea pickle using 11 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Raw Mango & Chickpea Pickle:
- Get 3 Raw Mangoes
- Prepare 1/2 Cup Chickpeas
- Prepare 2 tbsp Fenugreek Seeds
- Get 1 tbsp Fenugreek powder
- Prepare 2 tbsp Fennel Seeds
- Take 1 tbsp Fennel Powder
- Get 2 tbsp Nigella Seeds
- Prepare 1 tbsp Red Chilli Powder or use as per your spice level
- Make ready 1-2 tsp Turmeric Powder
- Take 1 tbsp Salt or use as required
- Take 3/4-1 Cup Mustard Oil
Raw Mango is a brand of contemporary Indian handwoven textiles crafted using traditional techniques. A chutney with raw mango and onion may surprise you, but making this a part of your Made with raw mangoes, coriander, mint and spice powders, this Kairi ka Jaljeera tastes similar to pani puri ka pani. Raw mangoes have a sharp sour taste, while the ripe mangoes are juicy and sweet to eat. The raw mango is generally green in colour, though the ripe variety is available in a number of colours.
Steps to make Raw Mango & Chickpea Pickle:
- Wash nicely the mangoes and cut into small pieces as required.
- Take mango pieces in glass bowl and add turmeric powder and salt, mix it nicely with mango pieces and then cover with a cloth and keep it aside for 7-8 hours.
- Wash the chickpea pieces and then dry these on a kitchen towel.
- Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.
- Soak Chickpeas in Magno turmeric water overnight Chickpeas will absorb water and become soft after it.
- Take out the mango from refrigerator.
- Dry it on a kitchen towel for 1-2 hrs or leave on the counter till it comes to room temperature.
- Then mix chickpeas and mango pieces together.
- Meanwhile dry roast the fennel seeds, methi dana.
- Mix all the spices together, and add to mango and chickpea bowl.
- Heat a pan on high flame for a minute. Switch off the flame, and add mustard oil to it.
- Let it cool down a bit, and add it to the mango bowl with all the spices.
- Do not add very hot oil.
- Mix everything very well, coating all the mango pieces with spices and oil.
- Once the pickle comes down to room temperature transfer it into a sterilized jar and with lid and keep it out in sun for 7-8 days.
- Once done enjoy it with your choice paratha
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