Kabuli Channa Mango Pickle

Recipe by
Total Time:
15.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

Rate This Recipe

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.

EXPLORE CATEGORIES