Guide to Make Raw Mango & Chickpea Pickle

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, raw mango & chickpea pickle. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Raw Mango & Chickpea Pickle is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Raw Mango & Chickpea Pickle is something which I have loved my whole life. They are nice and they look fantastic.

Steps to Prepare Raw Mango & Chickpea Pickle

To begin with this recipe, we must first prepare a few components. You can cook raw mango & chickpea pickle using 11 ingredients and 16 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Raw Mango & Chickpea Pickle:

1. Make ready 3 Raw Mangoes
2. Take 1/2 Cup Chickpeas
3. Get 2 tbsp Fenugreek Seeds
4. Prepare 1 tbsp Fenugreek powder
5. Make ready 2 tbsp Fennel Seeds
6. Prepare 1 tbsp Fennel Powder
7. Take 2 tbsp Nigella Seeds
8. Prepare 1 tbsp Red Chilli Powder or use as per your spice level
9. Prepare 1-2 tsp Turmeric Powder
10. Prepare 1 tbsp Salt or use as required
11. Get 3/4-1 Cup Mustard Oil

Raw mango rice combines the tartness of raw mango with the wholesomeness of rice. It is a perfect lunch and dinner recipe made with rice, raw mangoes, curry leaves, peanuts and roasted lentils. Raw mangoes are also used to make mango pickles, which are an excellent accompaniment with any Asian food item this fruit is also used in many forms such as juices, Jams, sauces. Find here details of companies selling Raw Mango, for your purchase requirements.

Instructions

Instructions to make Raw Mango & Chickpea Pickle:

1. Wash nicely the mangoes and cut into small pieces as required.
2. Take mango pieces in glass bowl and add turmeric powder and salt, mix it nicely with mango pieces and then cover with a cloth and keep it aside for 7-8 hours.
3. Wash the chickpea pieces and then dry these on a kitchen towel.
4. Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.
5. Soak Chickpeas in Magno turmeric water overnight Chickpeas will absorb water and become soft after it.
6. Take out the mango from refrigerator.
7. Dry it on a kitchen towel for 1-2 hrs or leave on the counter till it comes to room temperature.
8. Then mix chickpeas and mango pieces together.
9. Meanwhile dry roast the fennel seeds, methi dana.
10. Mix all the spices together, and add to mango and chickpea bowl.
11. Heat a pan on high flame for a minute. Switch off the flame, and add mustard oil to it.
12. Let it cool down a bit, and add it to the mango bowl with all the spices.
13. Do not add very hot oil.
14. Mix everything very well, coating all the mango pieces with spices and oil.
15. Once the pickle comes down to room temperature transfer it into a sterilized jar and with lid and keep it out in sun for 7-8 days.
16. Once done enjoy it with your choice paratha

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As simple as that Recipe of Raw Mango & Chickpea Pickle

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