Aam aur Chane ka Achaar

by Tarla Dalal

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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.

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Preparation Time: 24 hours.
Maturing Time: 6 to 7 days.
Cooking Time: 2 mins.
Makes 2 cups.
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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.

RECIPE SOURCE : Rajasthani Cookbook