Aam aur Chane ka Achaar


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Aam aur Chane ka Achaar

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The summers in India are quite unbearable, but they have a 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. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. This recipe is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe take on a sour salty flavour as they are soaked in raw mango juice. 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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Aam aur Chane ka Achaar recipe - How to make Aam aur Chane ka Achaar

Store in cool dry place for:  1year.   Preparation Time :    Maturing Time: 3 to 4 days.   Cooking Time:    Total Time:     2Makes 2 cups. (28 tbsp )
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Method
    Main Procedure
  1. Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes.
  2. Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.
  3. Soak the Kabuli chana and fenugreek seeds in the mango water overnight.
  4. Refrigerate the grated mango.
  5. Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well.
  6. Heat the mustard oil. Cool it and add to the prepared mixture.
  7. Bottle the pickle in a sterilised glass jar.
  8. The pickle is ready to eat after 3 to 4 days.
  9. Store it a cool dry place for upto 1 year.

Aam aur Chane ka Achaar recipe with step by step photos

Like Marwari aam aur kabuli chana ka achar | aam aur kabuli chana ka achar

  1. Like aam aur kabuli chana ka achar | Marwari aam aur kabuli chana ka achar  | then  then see our collection of achar recipes and some recipes we love.

What is aam aur kabuli chana made off?

  1. What is aam aur kabuli chana made off? aam aur kabuli chana  is made from 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 and 1 tbsp  salt.

What is raw mango?

  1. This is what raw mangoes look like. The greener version of mangoes, Raw mango is an aromatic fruit which is liked by all for its tart (sharp and sour taste) flavour. The colour varies in shades of greens and the inner flesh is white in colour. Depending on the size, it has 1 to 2 seeds. raw mangoes is used extensively in Indian cooking to make achar and drinks. See full details of what is raw mango?
  2. Cut in half and remove the seeds and discard.
  3. Grate the raw mango with the skin on. Raw mango has a firm skin and pulp. It can be easily grated on grater. Thinly grated raw mangoes without skin are usually used to prepare the choonda (traditional sweet-spicy pickle of Gujarat). Thickly grated raw mangoes with skin are used in preparing mango rice and also used as an accompaniment for seekhs, kebabs (minced meat), grilled chicken and fish. Grated raw mangoes are used to prepare mango-onion takku (grated onion mixed with grated mangoes and stir fried in oil with mustard seeds, red chilly powder, turmeric and salt to taste). Unpeeled, grated, raw mangoes are used to prepare mango-coconut thick chutney by grating mangoes and coconut with green chillies.

Making raw mango water, marinated raw mango

  1. In a deep glass bowl put 1 1/2 cups grated raw mango.
  2. Add 1 tsp turmeric powder (haldi).
  3. Add salt to taste.
  4. Mix well.
  5. Cover and keep aside for 30 minutes.
  6. This is what it looks like after 30 minutes.
  7. Place the marinated raw mango in a sieve over a glass bowl. Squeeze out all the water from the raw mango in a bowl by using your hands. You will have to squeeze with some force to get the raw mango water.
  8. Keep the raw mango water and grated raw mango separately.
  9. Refrigerate the grated raw mango overnight.

Making kabuli chana-fenugreek seeds mixture

  1. In a deep glass bowl put 1 tbsp fenugreek (methi) seeds.
  2. Add 1/2 cup kabuli chana (white chick peas).
  3. Add raw mango water.
  4. Mix well.
  5. Cover and keep aside overnight.
  6. This is what it looks like after soaking the chick peas in raw mango water. All the raw mango water has been absorbed by kabuli chana.

Mixing everything together

  1. In a deep glass bowl put 1 tbsp fenugreek seeds (methi) powder.
  2. Add 1 tbsp fennel seeds (saunf).
  3. Add 1/2 tsp asafoetida (hing).
  4. Add 1 tsp nigella seeds (kalonji).
  5. Add 7 whole dry kashmiri red chillies.
  6. Add 1 tbsp chilli powder.
  7. Add the grated raw mango.
  8. Add the kabuli chana-fenugreek seeds mixture.
  9. Mix well and keep aside.
  10. Heat 1 1/4 cups mustard (rai / sarson) oil in a deep non-stick kadhai on a medium flame for 3 to 4 minutes or till red hot.
  11. Remove from the flame and allow it to cool.
  12. Once cooled, add the oil to the prepared mixture and mix well.
  13. Mix aam aur kabuli chana ka achar | Marwari aam aur kabuli chana ka achar well.
  14. Bottle the aam aur kabuli chana ka achar | Marwari aam aur kabuli chana ka achar in a sterilized glass jar and keep aside for 6 to 7 days. We do this to let the aam aur chane ka achar | Rajasthani aam aur chane ka achar |  marinate. So be patient as its worth the wait.
  15. Day 2 of the aam aur kabuli chana ka achar | Marwari aam aur kabuli chana ka achar. Image is just to show you how the achar looks and changes over several days as it marinates.
  16. Day 3 of the aam aur kabuli chana ka achar | Marwari aam aur kabuli chana ka achar. Image is just to show you how the achar looks and changes over several days as it marinates.
  17. Day 4 of the aam aur kabuli chana ka achar | Marwari aam aur kabuli chana ka achar. Image is just to show you how the achar looks and changes over several days as it marinates. The achar is ready and you need to put it in the fridge as it has chana which can get spoilt.
Accompaniments

Green Moong Dal and Spring Onion Paratha 
Mushroom and Green Pea Parathas 
Spinach and Baby Corn Parathas 
Stuffed Bajre ki Roti 

Nutrient values (Abbrv) per tbsp
Energy95 cal
Protein0.5 g
Carbohydrates3 g
Fiber1 g
Fat9.1 g
Cholesterol0 mg
Sodium277.7 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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Reviews

Aam aur Chane ka Achaar
5
 on 06 Jun 16 11:59 AM


Love homemade Aam aur Chane ka Achar.
Edited after original posting.
Aam aur Chane ka Achaar
5
 on 19 Jul 13 04:14 PM


love it...totally authentic recipe, just the way as my grandmother made it, except that she soaks the chana in the raw mango juice accumulated while making mango pickle