Pickles Of India : How To Make Chickpeas & Raw Mango Pickle
We're taking the classic flavour of raw mango pickle and mashing it together with black chickpeas. We're also adding in an array of spices and it's all preserved with Emami Healthy & Tasty Kachchi Ghani Mustard Oil. Chane Ka Achar has a wonderful mix of flavours ranging from sour to spicy that will jazz up your regular meals.
Peel of the mangoes and grate them.
Add turmeric and salt to it and keep in the sun for 2 days In a mixing bowl, add kala chana, mangoes, and powdered spices.
Mix it together Put it in a glass jar and add Emami mustard oil.
Set it in the summer sun for 5 days
Your chatpata pickle is ready to serve. Enjoy!
India Food Network
Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.
Next Story