Kale chane aur aam ka achar Recipe

Cooking Directions

• STEP 1.Soak black chickpeas overnight and cook them until tender.
• STEP 2.Peel and chop raw mangoes into small pieces.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add chopped mangoes, red chili powder, turmeric powder, and salt. Cook for a few minutes.
• STEP 5.Add cooked chickpeas and mix well. Cook for another 5 minutes.
• STEP 6.Remove from heat and let it cool down completely.
• STEP 7.Transfer the pickle to a sterilized jar and store in a cool and dry place.
• STEP 8.Serve the kale chane aur aam ka achar as a side dish with any Indian meal.

Cooking Tips

• Make sure to soak the black chickpeas overnight to ensure they cook properly.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Sterilize the jar properly before storing the pickle to increase its shelf life.

Storage and Serving

• Store the kale chane aur aam ka achar in a cool and dry place.
• It can be stored for up to 6 months.
• Serve the pickle as a side dish with rice, roti, or any Indian main course.