#Raw Mango & Cheakpea Pickle#
#Raw Mango & Cheakpea Pickle#

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, #raw mango & cheakpea pickle#. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

#Raw Mango & Cheakpea Pickle# is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. #Raw Mango & Cheakpea Pickle# is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have #raw mango & cheakpea pickle# using 11 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make #Raw Mango & Cheakpea Pickle#:
  1. Prepare 3 Raw Mangoes
  2. Take 1/2 Cup Chickpeas
  3. Take 2 tbsp Fenugreek Seeds
  4. Make ready 1 tbsp Fenugreek powder
  5. Prepare 2 tbsp Fennel Seeds
  6. Take 1 tbsp Fennel Powder
  7. Make ready 2 tbsp Nigella Seeds
  8. Prepare 1 tbsp Red Chilli Powder or use as per your spice level
  9. Get 1-2 tsp Turmeric Powder
  10. Prepare 1 tbsp Salt or use as required
  11. Prepare 3/4-1 Cup Mustard Oil
Instructions to make #Raw Mango & Cheakpea Pickle#:
  1. Wash nicely the mangoes and cut into small pieces as required.
  2. Take mango pieces in glass bowl and add turmeric powder and salt, mix it nicely with mango pieces and then cover with a cloth and keep it aside for 7-8 hours.
  3. Wash the chickpea pieces and then dry these on a kitchen towel.
  4. Squeeze out the water from mango pieces, keep in a separate glass container and refrigerate it.
  5. Soak Chickpeas in Magno turmeric water overnight Chickpeas will absorb water and become soft after it.
  6. Take out the mango from refrigerator.
  7. Dry it on a kitchen towel for 1-2 hrs or leave on the counter till it comes to room temperature.
  8. Then mix chickpeas and mango pieces together.
  9. Meanwhile dry roast the fennel seeds, methi dana.
  10. Mix all the spices together, and add to mango and chickpea bowl.
  11. Heat a pan on high flame for a minute. Switch off the flame, and add mustard oil to it.
  12. Let it cool down a bit, and add it to the mango bowl with all the spices.
  13. Do not add very hot oil.
  14. Mix everything very well, coating all the mango pieces with spices and oil.
  15. Once the pickle comes down to room temperature transfer it into a sterilized jar and with lid and keep it out in sun for 7-8 days.
  16. Once done enjoy it with your choice paratha

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