How to make Kairi Chana Dal Achaar - SK Khazana -

Raw mango mixed with pickle ingredients and mustard oil and rested for 5-7 days before serving

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mangoes (कच्चे आम), Chana dal

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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For more recipes related to Kairi Chana Dal Achaar - SK Khazana checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Red Chilli Garlic Chutney Paruppu Podi Lauki Ka Murabba Green Moong And Pepper Dip

Kairi Chana Dal Achaar - SK Khazana

Kairi Chana Dal Achaar - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Kairi Chana Dal Achaar - SK Khazana Recipe

  • Raw mangoes medium, cut into 1 inch pieces, marinated with tur and sun dr

  • Chana dal 1/4 cup

  • Fenugreek seeds (methi dana) lightly roasted 2 teaspoons

  • Kalonji 1 teaspoon

  • Asafoetida 1 teaspoon

  • Fennel seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Crushed mustard seeds 1 teaspoon

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Mustard oil 1 1/4 cups

Method

Step 1

Take raw mango pieces in a large bowl, add Tata Sampann Chana Dal, fenugreek seeds, onion seeds, asafoetida, fennel seeds, mustard seeds, crushed mustard seeds, salt, and red chilli powder and mix well.

Step 2

Heat mustard oil in a kadai till it smokes. Cool slightly and pour into the bowl with raw mango mixture and mix well.

Step 3

Transfer into an airtight container and set aside for 5-7 days before serving.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.