Aam aur kabuli chana ka achaar

Kabuli chana (chickpea) instantly brings to mind chole. Or if you are familiar with international cuisine – hummus. Of course, being a versatile pulse, it can be turned into hundreds of interesting recipes. But, did you know that it can be made into a tangy, tasty pickle? And that too without having to wait for weeks or months for it to mature? Well, you are just about to read – and of course try out – the recipe of instant kabuli chana pickle.

Though I keep trying various pickle recipes the ‘aam aur kabuli chana ka achaar’ is very special for me  and for my family members, as all of us love it. I learnt this recipe from my mother and now I make it every year.

Aam aur kabuli chana ka achaar is a perfect accompaniment for paratha, phulka, stuffed paratha, dal chawal, khichdi, curd rice and mathri.

It is very simple to make especially if you have at hand the instant pickle masala, which I had posted earlier. Just imagine the joy of homemade pickles which score hands down over store-bought ones.

• Homemade pickles are made in a hygienic environment.
• They are preservatives free.
• Spices and oil used to make pickles are of good quality.
• Last but not the least, the amount of salt is significantly less, as the ready-made ones have excess salt.

Some important points to remember:

• The right time to make mango pickle is just after the first rain.
• Always use fresh, green and mature mangoes which are sour and hard.
• Use a sharp knife to cut mangoes.
• Try to cut mangoes along with the stone (seed/ guthli). Discard the seed inside the stone after cutting.
• If you find it difficult to cut the mangoes along with stone, cut only the flesh or ask your vegetable vendor to cut mangoes for you.
• It’s always better to cut mangoes into small pieces because big pieces often get wasted.
• After cutting mangoes keep them in a steel, glass or ceramic bowl.
• Once the pickle is ready, store in sterilized jars.
• The pickle in the main jar should always have a layer of oil on top of it, with the mango pieces completely immersed in it.
• Keep pickle in a small jar for daily use.
• If handled carefully this pickle stays good for years.
• Make sure the lid of the main pickle jar is closed tightly.

Ingredients for 1 kg Aam aur Kabuli chana ka achaar:

• Green raw mango             – 1 kg
• Kabuli chana (chickpea)    – 1 + 1/2 tea cup
• Haldi (turmeric powder)    – 1 tbsp
• Salt                                    – 5 tbsp
• Instant pickle masala
• Sarson ka tel (mustard oil)   – 450 ml

Ingredients to make instant  masala for 1 kg pickle:

• 2 tbsp Haldi (Turmeric  powder)         
• 5 tbsp Lal mirch (Red chili powder)   
• 4 tbsp Saunf (fennel seeds )               
• 3 tbsp Methi (fenugreek seeds)          
• 3 tbsp Peelee sarso (yellow mustard) 
• 1 tsp Ajwain (carom seeds )               
• ½ tsp Hing (asafoetida)                       
• 1 tbsp Kalonji (nigella seeds)                
• 1 tbsp Salt                                             

 Method to make pickle masala

• Take Saunf, methi, peelee sarso and ajwain in a pan and dry roast them on low flame for 4-5 minutes. The masalas turn very aromatic at this stage.
• Switch off the flame.
• Now add haldi, lal mirch and hing, mix well and let mixture cool completely.
• Now add 1 tbsp salt and grind everything coarsely.
• Transfer masala to the plate and mix kalonji with it
• Instant pickle masala is ready to use. It can be used immediately or stored in airtight container and used when needed.

Note:

• I don’t grind kalonji because it darkens the colour of the masala.

Method to make pickle

• Soak raw mangoes in water for 8 to 10 hours .
• Remove mangoes from the water, wipe with clean kitchen towel and let dry completely.
• Cut mangoes into small pieces and keep in a large vessel or bowl.
• Now add salt and turmeric powder,. Mix well.
• Wipe chickpeas with clean kitchen towel to remove dust from it.
• Put chickpea at the bottom of a bowl and put salted mango pieces on top of it.
• After sometime water starts to release from the salted mangoes and in this water chickpeas  becomes twice as big in size.
• After 4 to 5 hours stir the mixture. Repeat this process every 4-5 hours.
• In about 24 hours, the chickpeas and mango become soft.
• Heat oil in pan till it is smoky. Switch off the flame and let it cool.
• Take out 100 ml oil and keep aside .
• When oil is slightly warm add instant pickle masala  to it, mix well and let mixture cool completely.
• Now add the pickle mixture to the mango and chickpeas. Mix well with a clean dry spoon or ladle.
• Transfer the pickle to a stretilized jar.
• Press down the pickle lightly with the back of a spoon.
• Pour the remaining 100 ml of oil on top of the pickle, as required.
• Close the lid of the jar tightly.

Mouthwatering spicy and tangy Aam aur Kabuli chana ka achaar is ready to eat, yes there is no need to wait, You can enjoy eating the pickle immediately with your favourite parathas.

Isn’t it a truly instant pickle?