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Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle |


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Aam aur Chane ka Achaar

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Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with 35 amazing images.

Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | is a patent pickle which features in Marwari thali. Learn how to make aam aur kabuli chana ka achar.

To make Marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water using a muslin cloth and keep aside. Keep the grated mango aside separately. Soak the Kabuli chana and fenugreek seeds in the mango water overnight. Refrigerate the grated mango. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well. Heat the mustard oil. Cool it and add to the prepared mixture. Bottle the pickle in a sterilised glass jar. The pickle is ready to eat after 3 to 4 days. Store it a cool dry place for upto 1 year.

The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. Indian chana chole achar is one such example.

This aam aur kabuli chana ka achar is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe takes on a sour salty flavour as they are soaked in raw mango water.

The use of Indian spices gets exceptionally highlighted in this tempting pickle. Like all oil based pickles, this Marwari mango pickle has a shelf life of upto one year, but surely it will be eaten up much before that.

Tips for Marwari aam aur kabuli chane ka achar. 1. Mustard oil can be replaced with any oil of your choice. 2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 3. But you need to cool the oil before adding. 4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 5. This pickle has to be stored refrigerated in a glass bottle.

Enjoy Marwari aam aur kabuli chane ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Marwari mango pickle | with step by step photos.

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Marwari Aam Aur Kabuli Chane ka Achar recipe - How to make Marwari Aam Aur Kabuli Chane ka Achar

Preparation Time:    Maturing time:  6 to 7 days   Cooking Time:    Total Time:     2Makes 2 cups (28 tbsp )
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Method

For marwari aam aur kabuli chane ka achar
    For marwari aam aur kabuli chane ka achar
  1. To make marwari aam aur kabuli chane ka achar, combine the grated mango, turmeric powder and salt and leave aside for 30 minutes.
  2. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.
  3. Soak the kabuli chana and fenugreek seeds in the mango water overnight.
  4. Refrigerate the grated mango.
  5. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked kabuli chana mixture with the grated mango. Mix well.
  6. Heat the mustard oil. Cool it and add to the prepared mixture.
  7. Bottle the pickle in a sterilised glass jar.
  8. The pickle is ready to eat after 6 to 7 days.
  9. Store the marwari aam aur kabuli chane ka achar in a cool dry place for upto 1 year.

Marwari Aam Aur Kabuli Chane ka Achar recipe with step by step photos

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What is aam aur kabuli chana made off?
  1. What is aam aur kabuli chana made off? aam aur kabuli chana  is made from 1/2 cup  kabuli chana (white chick peas), 1 1/2 cups grated raw mango, 1 tsp  turmeric powder (haldi), 1 tbsp  fenugreek (methi) seeds, 1 tbsp  fenugreek seeds (methi) powder, 1 tbsp  fennel seeds (saunf), 1/2 tsp  asafoetida (hing), 1 tsp  nigella seeds (kalonji), 14  whole dry kashmiri red chillies, 1 tbsp  chilli powder, 1 1/4 cups  mustard (rai / sarson) oil and 1 tbsp  salt.

What is raw mango?
  1. This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. See full details of what is raw mango?
  2. Cut in half and remove the seeds and discard.
  3. Grate the raw mango with the skin on. Raw mango has a firm skin and pulp. It can be easily grated on grater. Thinly grated raw mangoes without skin are usually used to prepare the choonda (traditional sweet-spicy pickle of Gujarat). Thickly grated raw mangoes with skin are used in preparing mango rice and also used as an accompaniment for seekhs, kebabs (minced meat), grilled chicken and fish. Grated raw mangoes are used to prepare mango-onion takku (grated onion mixed with grated mangoes and stir fried in oil with mustard seeds, red chilly powder, turmeric and salt to taste). Unpeeled, grated, raw mangoes are used to prepare mango-coconut thick chutney by grating mangoes and coconut with green chillies.

Making raw mango water, marinated raw mango
  1. In a deep glass bowl put 1 1/2 cups grated raw mango.
  2. Add 1 tsp turmeric powder (haldi).
  3. Add salt to taste.
  4. Mix well.
  5. Cover and keep aside for 30 minutes.
  6. This is what it looks like after 30 minutes.
  7. Place the marinated raw mango in a sieve over a glass bowl. Squeeze out all the water from the raw mango in a bowl by using your hands. You will have to squeeze with some force to get the raw mango water.
  8. Keep the raw mango water and grated raw mango separately.
  9. Refrigerate the grated raw mango overnight.

Making kabuli chana-fenugreek seeds mixture
  1. In a deep glass bowl put 1 tbsp fenugreek (methi) seeds.
  2. Add 1/2 cup kabuli chana (white chick peas).
  3. Add raw mango water.
  4. Mix well.
  5. Cover and keep aside overnight.
  6. This is what it looks like after soaking the chick peas in raw mango water. All the raw mango water has been absorbed by kabuli chana.

Mixing everything together
  1. To make Marwari aam aur kabuli chana ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Rajasthani mango pickle | in a deep glass bowl put 1 tbsp fenugreek seeds (methi) powder.
  2. Add 1 tbsp fennel seeds (saunf).
  3. Add 1/2 tsp asafoetida (hing).
  4. Add 1 tsp nigella seeds (kalonji).
  5. Add 7 whole dry kashmiri red chillies.
  6. Add 1 tbsp chilli powder.
  7. Add the grated raw mango.
  8. Add the kabuli chana-fenugreek seeds mixture.
  9. Mix well and keep aside.
  10. Heat 1 1/4 cups mustard (rai / sarson) oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot.
  11. Remove from the flame and allow it to cool.
  12. Once cooled, add the oil to the prepared mixture and mix well.
  13. Mix Marwari aam aur kabuli chana ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Rajasthani mango pickle well.
  14. Bottle the Marwari aam aur kabuli chana ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Rajasthani mango pickle in a sterilized glass jar and keep aside for 6 to 7 days. We do this to let the Marwari aam aur kabuli chana ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Rajasthani mango pickle marinate. So be patient as its worth the wait.
  15. Day 2 of the Marwari aam aur kabuli chana ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Rajasthani mango pickle. Image is just to show you how the achar looks and changes over several days as it marinates.
  16. Day 3 of the Marwari aam aur kabuli chana ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Rajasthani mango pickle. Image is just to show you how the achar looks and changes over several days as it marinates.
  17. Day 4 of the Marwari aam aur kabuli chana ka achar recipe | aam aur kabuli chana ka achar | Indian chana chole achar | Rajasthani mango pickle. Image is just to show you how the achar looks and changes over several days as it marinates. The achar is ready and you need to put it in the fridge as it has chana which can get spoilt.

Tips for Marwari aam aur kabuli chana ka achar
  1. Mustard oil can be replaced with any oil of your choice. 
  2. Remember to heat the oil very well. This helps to increase the shelf life of the pickle. 
  3. But you need to cool the oil before adding.
  4. Remember to marinate the pickle for 6 to 7 days to enjoy its true flavours. 
  5. This pickle has to be stored refrigerated in a glass bottle.
Accompaniments

Green Moong Dal and Spring Onion Paratha 
Mushroom Paratha 
Spinach and Baby Corn Parathas 

Nutrient values (Abbrv) per tbsp
Energy95 cal
Protein0.5 g
Carbohydrates3 g
Fiber1 g
Fat9.1 g
Cholesterol0 mg
Sodium277.7 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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Reviews

Aam aur Chane ka Achaar
5
naaniz
 on 06 Jun 16 11:59 AM


Love homemade Aam aur Chane ka Achar.
Edited after original posting.
Reply
Aam aur Chane ka Achaar
5
happymommy
 on 19 Jul 13 04:14 PM


love it...totally authentic recipe, just the way as my grandmother made it, except that she soaks the chana in the raw mango juice accumulated while making mango pickle
Reply