Kabuli Channa Mango Pickle Recipe

Cooking Directions

• STEP 1.Wash and soak kabuli channa (chickpeas) overnight.
• STEP 2.Boil the soaked chickpeas until they are cooked but still firm.
• STEP 3.Peel and chop raw mangoes into small pieces.
• STEP 4.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 5.Add the chopped mangoes, turmeric powder, red chili powder, and salt.
• STEP 6.Cook the mangoes until they become soft and the spices are well combined.
• STEP 7.Add the cooked chickpeas to the pan and mix well.
• STEP 8.Allow the pickle to cool down completely before transferring it to a clean, dry jar.
• STEP 9.Store the pickle in a cool and dry place for at least a week before consuming.
• STEP 10.Serve the Kabuli Channa Mango Pickle as a side dish with rice, roti, or any Indian meal.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• Make sure to cook the chickpeas until they are firm and not mushy.
• Adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

• Store the pickle in a clean, dry jar with a tight lid.
• Keep the pickle in a cool and dry place away from direct sunlight.
• The pickle can be stored for several months if properly stored.
• Serve the pickle as a condiment or side dish with rice, roti, or any Indian meal.