Mango With Kabuli Chana

Main Ingredients	Raw Mango, Chickpeas
Cuisine	Indian
Course	Pickles, Jams and Chutneys
Prep Time	16-20 minutes
Cook time	0-5 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Veg

Ingredients list for Mango With Kabuli Chana

• 12 medium Raw Mango
• 1/4 cup Chickpeas
• 1 tablespoon Mustard seeds
• 4 tablespoons Fenugreek seeds (methi dana)
• 2 tablespoons Red chilli powder
• 1/2 tablespoon Turmeric powder
• 1/4 teaspoon Asafoetida
• to taste Salt
• 2 cups Gingelly oil

Method

1. Select good, firm and sour mangoes. Wash them well and wipe them completely dry with a cloth. Cut them with the seeds into medium sized pieces. Spread the pieces on a chatai (mat) and dry in the sun for at least two days.
2. Grind mustard seeds, fenugreek seeds, red chilli powder, turmeric powder, asafoetida and salt to a fine paste. Add this to the mango pieces and mix well. Add the kabuli chana and mix.
3. Transfer into a porcelain jar. Cover and tie with a cloth. Do not shake for atleast four days. After that shake it well. Add oil (a little more) so that the pickle does not spoil. It will be ready for use after about two to three weeks.

Nutrition Info

Calories	5067
Carbohydrates	313.5
Protein	31.9
Fat	409.8
Other Fiber	92.5 gm