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Kabuli Channa Mango Pickle Recipe

Kabuli Channa Mango Pickle is a popular Indian Pickles and Chutneys
Author :
 
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Pickled Recipe
Difficulty :
Medium
Preparation Time :
15 hours
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

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:

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



     

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