Aam Aur Chane ka Achaar ( Rajasthani)


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Aam Aur Chane ka Achaar (  Rajasthani)

4/5 stars  100% LIKED IT    5 REVIEWS ALL GOOD
आम और चने का अचार - हिन्दी में पढ़ें 

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Quick-fixes are there for every dish, from soups to pickles. However, the slow and steady method, although laborious, is often the tastiest. You will realise this truth when, after waiting for seven days, you first relish a spoonful of this delicious Aam aur Chane ka Achaar. A typical Rajasthani pickle of raw mangoes and white chick peas perked up with a large assortment of spices and preserved with mustard oil, this pickle has a wonderful mix of flavours ranging from sour to spicy. Remember to sterilize the jars before storing the pickle, so it will keep well for much longer.

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Aam Aur Chane ka Achaar ( Rajasthani) recipe - How to make Aam Aur Chane ka Achaar ( Rajasthani)

Preparation Time:    Cooking Time:    Total Time:     Makes 2 cups (28 tbsp )
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Method
  1. Combine the raw mango, turmeric powder and salt in a deep bowl, mix well and keep aside for 30 minutes.
  2. Squeeze out all the water from the raw mango in a bowl and keep aside. Keep the raw mango water and grated raw mango separately.
  3. Refrigerate the grated raw mango overnight.
  4. Combine the fenugreek seeds, kabuli chana and raw mango water into a deep bowl, mix well and cover and keep aside overnight.
  5. Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, kashmiri red chillies, chilli powder along the grated raw mango and kabuli chana-fenugreek seeds mixture into a deep bowl, mix well and keep aside.
  6. Heat the mustard oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot.
  7. Remove from the flame and allow it to cool.
  8. Once cooled, add the oil to the prepared mixture and mix well.
  9. Bottle the pickle in a sterilized glass jar and keep aside for 6 to 7 days. After 7 days, it is ready to eat.
Accompaniments

Green Moong Dal and Spring Onion Paratha 
Methi Alu Parathas 
Onion, Cheese and Pepper Parathas 
Paneer Stuffed Green Pea Parathas 

Nutrient values per tbsp
Energy95 cal
Protein0.5 g
Carbohydrates3 g
Fiber1 g
Fat9.1 g
Cholesterol0 mg
Vitamin A102.1 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C2 mg
Folic Acid6.4 mcg
Calcium6.6 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0.1 mg
Potassium11 mg
Zinc0.1 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Aam Aur Chane ka Achaar ( Rajasthani)
5
 on 03 Jul 17 09:42 PM


What to do of remaining water of kabulichana or should I add this to pickle
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Tarla Dalal    Hi, You do not have to soak the kabuli chana in water, kindly re read the recipe.
Reply
04 Jul 17 09:11 AM
Aam Aur Chane ka Achaar ( Rajasthani)
5
 on 25 Apr 17 05:03 PM


Hi i want to try this pickle. Can i omit the kabulichana .will the pickle last for a year if we add kabuli channa?
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Tarla Dalal    Hi, yes it will lasts just follow the exact method.
Reply
26 Apr 17 08:29 AM
Aam Aur Chane ka Achaar ( Rajasthani)
4
 on 30 Nov 16 04:47 PM


Aam Aur Chane ka Achaar ( Rajasthani)
5
 on 10 Jun 16 07:16 PM


Hi... a question. I am in the midst of making your aam aur chane ka aachar. After salting the grated mango, I find that it is barely letting any water. What do you suggest I do to soak the chana? Grateful if you can reply soon.
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Tarla Dalal    Hi Meera, Its k if you had less water in the mangoes...
Reply
11 Jun 16 12:20 PM
Aam Aur Chane ka Achaar ( Rajasthani)
5
 on 07 Apr 15 02:12 PM


This achaar is very different than the regular achaars. This has kabuli chana that is just soaked and then mixed with the remaining ingredients, it is time consuming to make but good in taste.