Aam Aur Safed Chole Ka Punjabi Achaar/Raw Mango and Kabuli Chane Ka Achaar / Raw Mango-Bengal Gram Pickle
The mango season shouldn’t go to waste before you make the most of it. Just like that, I try to prepare as many mango dishes as possible rather than waiting for the next season. Since I am fond of eating mango pickles with my meals, I never miss the opportunity to make the best use of this delicious fruit. India is blessed with the bumper crop of mangoes every year. I make pickles of any variety that is available nearby me only if it has more flesh with thinner stone
Mostly, I pair the raw mangoes with other ingredients as my grandmother (dadi) used to do. She used to pair the raw mangoes with tender drumsticks, white chana, and dela (caper berry or ker). All these pickles are rare now, almost forgotten, but possess true traditions and pure desi taste. I am passionate about copying her cooking skills and sincerely tributing my own ways. This Punjabi-style aam aur safed chole ka achaar is one such dish I am going to share today. In the Punjabi style of mango pickles, mustard oil is added raw without heating it. Raw mustard oil matures gradually in the sunlight when kept for a week or more. White chana (Kabuli Chana) is also added without cooking. This is soaked overnight and allowed to dry completely before adding it to the pickle
Prep Time – Overnight or 5-6 hours
Cook Time – Nil
Prepares in – 7 days
Course – Side Dish/Condiment
Cuisine – Indian (Punjabi)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Raw Mangoes (any variety) – 750 g
• Safed Chole / Kabuli Chana – 250 g
• Mustard Oil – 50 g+ 250 g
• Salt – 5 tbsp
● PICKLE SPICES (WHOLE AND POWDERED)
• Saunf/ Fennel seeds – 4 tbsp
• Methidana/Fenugreek Seeds – 3 tbsp
• Rai /Yellow Mustard Seeds – 3 tbsp
• Jeera/ Cumin Seeds – 2 tbsp
• Hing/Asafoetida – 2 tsp
• Red chilly powder – 2 tbsp
• Haldi /Turmeric powder – 1 tbsp
● PREPARATIONS TO BE DONE
• Wash white chana well and soak overnight or 5-6 hours
• Next day, dry them completely in the Sun light
• Wash the mangoes and dry them well
• Cut them into medium-sized cubes
• Dry roast all the whole spices at low-medium flame for 3-4 minutes so that their moisture is gone
• Allow them to cool down and grind them coarsely
● HOW TO MAKE AAM OUR CHANE KA ACHAAR
1 – Take a mixing bowl and add cubed mangoes and chole
2 – Add grinded pickle spices to them
3 – Next, add red chilly powder, haldi powder, and salt
4 – Add 50 g mustard oil and combine all the ingredients nicely with a spatula or your hand
5 – Drop the pickle mix into a clean jar and keep in the Sun light for 3 days. Shake the jar twice everyday
6 – On the fourth day, add 200 g mustard oil to the pickle and keep the jar for more 3-4 days in the Sunlight
7 – Within a week Aam-Chole ka achaar is ready to eat with your meal
Enjoy Pickling! 😋
● YOU MAY ALSO LIKE
AAM-KARELE KA ACHAAR/ RAW MANGO-BITTER GOURD PICKLE
LAL MIRCH KA ACHAAR/ RED CHILI PICKLE
