Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, raw mango & chickpea pickle. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Raw Mango & Chickpea Pickle is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Raw Mango & Chickpea Pickle is something which I’ve loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can have raw mango & chickpea pickle using 11 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Raw Mango & Chickpea Pickle:
- Take 3 Raw Mangoes
- Make ready 1/2 Cup Chickpeas
- Take 2 tbsp Fenugreek Seeds
- Take 1 tbsp Fenugreek powder
- Make ready 2 tbsp Fennel Seeds
- Get 1 tbsp Fennel Powder
- Get 2 tbsp Nigella Seeds
- Make ready 1 tbsp Red Chilli Powder or use as per your spice level
- Take 1-2 tsp Turmeric Powder
- Get 1 tbsp Salt or use as required
- Get 3/4-1 Cup Mustard Oil
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Steps to make Raw Mango & Chickpea Pickle:
- Wash nicely the mangoes and cut into small pieces as required.
- 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.
- Wash the chickpea pieces and then dry these on a kitchen towel.
- Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.
- Soak Chickpeas in Magno turmeric water overnight Chickpeas will absorb water and become soft after it.
- Take out the mango from refrigerator.
- Dry it on a kitchen towel for 1-2 hrs or leave on the counter till it comes to room temperature.
- Then mix chickpeas and mango pieces together.
- Meanwhile dry roast the fennel seeds, methi dana.
- Mix all the spices together, and add to mango and chickpea bowl.
- Heat a pan on high flame for a minute. Switch off the flame, and add mustard oil to it.
- Let it cool down a bit, and add it to the mango bowl with all the spices.
- Do not add very hot oil.
- Mix everything very well, coating all the mango pieces with spices and oil.
- 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.
- Once done enjoy it with your choice paratha
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, chutneys and dried. Download Raw mango stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Most relevant Best selling Latest uploads. Quick raw mango curry / keri nu shaak recipe - an easy and delicious curry using unripe green mangoes. Continue Reading The post Quick Raw Mango Curry
So that’s going to wrap this up for this exceptional food raw mango & chickpea pickle recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
