Ingredients

• 250 g - raw mango
• 100 g - soaked, boiled kabuli channa
• 6 tbsp - mustard oil
• 75 g - mustard seed dal
• 50 g - carrom seeds (ajwain) powder
• 50 g - cumin seed powder
• 30 g - salt
• 1/4 tsp - turmeric
• 50 g - kashmiri red chilli powder
• 10 g - asafoetida

How to Make Kabuli Channa Mango Pickle

• Marinate the mangoes with turmeric and salt.
• Keep it overnight.
• Drain excess water and dry in the sun.
• Parboil the kabuli channa and dry in the sun for 2 to 3 hours.
• Heat the mustard oil until smoking, then cool it.
• Take a bowl, add the mangoes, kabuli channa, mustard seed dal, all the spices, salt and asafoetida and mix well.
• Add the oil and store in a jar.