The summers in Rajasthan are quite unbearable, but they have one 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. This recipe from the Marwar region is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. Like all oil pickles, this has a shelf life of upto one year but I am sure it will be eaten up much before that.
Preparation Time: 24 hours.
Maturing Time: 6 to 7 days.
Cooking Time:
Makes 2 cups.
Maturing Time: 6 to 7 days.
Cooking Time:
Makes 2 cups.
Ingredients
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
1 tbsp salt
Method
- Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes. Squeeze out all the mango water. Keep aside the raw mango water and grated mango separately.
- Soak the fenugreek seeds and Kabuli chana in the mango water overnight.
- Refrigerate the grated mango.
- Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture along 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 6 to 7 days.
- Store it a cool dry place for upto 1 year.
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