Saturday, June 26, 2010
I really wanted to try this unique raw mango and chana pickle from a long time. Finally I gathered all my courage and decided to give it a shot. I wasn't sure if it will work. But I am so happy to report that the pickle came out very good.
Keri Chana Athanu
Raw Mango - chickpeas Pickle
2 cups cut raw mango pieces, seeds removed
1/2 cup Gujarati pickle masala/sambhar masala
1/2 tsp turmeric powder
1/3 cup brown chickpeas - dried chanas
1/2 cup peanut oil
1/2 cup Sesame oil
1/2 tsp asafoetida
0. Rinse and dry raw mangoes completely. Chop them to bite sized pieces. Set aside.
2. Clean chickpeas. Take them between clean and dry kitchen napkin. Try to clean them as much as possible by wiping them nicely. Set them aside. Make sure there is no moisture.
3. Mix raw mango pieces, pickle masala, turmeric powder, peanut oil and chickpeas.
4. Add to a clean glass bottle. It should be airtight.
5. Keep aside making sure it does not come in contact with any moisture.
6. Make sure to use a dry and clean wooden spoon and stir the pickle mixture.
7. Continue step 6 for next 3-4 days.
8. On the last day, heat sesame oil to the boiling point. Switch off the gas. Add asafoetida.
9. Let it cool down completely.
10. Add the cooled asafoetida oil to the pickle bottle. Make sure that the oil should float on top.
11. Close the lid of the pickle. The pickle is ready to eat.
1. I have substantially reduced the amount of the pickle recipe to serve to my family.
2. Dry chanas absorb the peanut oil and becomes soft over the next 3-4 days.
3. If there is any drop of water inside the bottle, the pickle may be completely ruined due to fungus.