Chane Ka Achar (Red Bengal Gram And Mango Pickle) is a tasty and tangy pickle. This easy to make achar is made quite quickly. Chane Ka Achar is made with few ingredients easily available in every Indian pantry. The two main ingredients for this pickle are raw mango and lal chana along with some spices.
Pair this achar with paratha, mathari or suhali or even with simple dal chawal. This tangy and crunchy pickle will not fail to tickle your taste buds. This typical Rajasthani achar will soon become your favourite.
You may like to try our other similar recipes like Aam ka Khatta Meetha Chunda, Kathal Ka Achar (Jack Fruit Pickle), Khatta Meetha Nimboo Ka Achar (Lemon Pickle) and Bharwa Hari Mirch Ka Achar (Stuffed Chilli Pickle).
Prep time: 10 minutes
Total time: 20 minutes
Ingredients For Chane Ka Achar
200 grams lal chana (Red Bengal gram)
1 kg kaccha aam grated (raw mango)
100 grams salt
1 teaspoon haldi (turmeric)
3 tablespoon saunf crushed (fennel)
2 tablespoon chilli powder
1 teaspoon kalonji (onion seeds)
1 teaspoon methi crushed (fenugreek)
¼ teaspoon hing (asafoetida)
1 tablespoon Sarson powder (mustard)
200 ml sarson oil (mustard)
Directions For Chane Ka Achar
- Spread the chana on dry clean kitchen towel and wipe them.
- Transfer the grated mango in a large glass bowl; add salt, haldi, chana and give a good mix. Set it aside to marinate for 12 hours. Stir the chana and mango mix 2 to 3 times while marinating.
- The chana will soak by absorbing all the moisture released by the mangoes.
- Heat oil till it smokes. Switch off the heat and let it come to room temperature.
- Now add oil and rest of the ingredients and mix well.
- Set aside for a day and stir 2 to 3 times throughout the day.
- Transfer the pickle in a clean dry sterilized glass jar and stir ones every day for next 3 to 4 days
- This pickle will be ready in a weeks’ time.
Note: To store the pickle longer follow these steps
- The jar should be clean and dry.
- Always insert a clean spoon in the jar.
- A layer of oil should be on top of the pickle.
