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Kairi Chhole Pickle(Green Mango-Chickpea Pickle)

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By Anuradha Sharma

The season of Green Mangoes is here! And that brings along with it the season of PICKLES! There is hardly anyone who doesn’t love a nice ‘Kairi ka Achar’. At the same time, it becomes really problematic for those who want to make one at home but are not well versed in the making of pickles. The whole time frame of putting the pickle out in the sun for a few days is a long wait. Especially people living in apartments would agree that it's really difficult to find that perfect sunlight in their balconies. Also for the learned ladies who are great at making a pickle are often bored with making the same pickle again and again. So here we present the awesome and easy green mango pickle recipe with a twist, you might have heard of Kairi pickle or Kairi chana dal pickle, but ours is- ‘Kairi Chhole Pickle’!

Preparation Time: 16 Hours

Cooking Time: 2-3 Minutes

ingredients for kairi chhole pickle

Ingredients

Green Mango (Sliced)- 1 kg

Chhole (Chickpeas)- 50 gm

Kachi Ghani Mustard Oil- 200 ml

Red Chilli Powder- 1 Tablespoon (Can be added upto 2 tablespoon for spice lovers!)

Haldi (Turmeric Powder)- 2 Tablespoon

Dana Methi (Fenugreek Seeds)- 1 Tablespoon (Coarsely Grinded)

Saunf (Fennel Seeds)- 1 Tablespoon (Coarsely Grinded)

Kalonji (Nigella Seeds)- 1 Teaspoon

Hing (Asafetida)- 1 pinch

Salt- 100 gm or 2 Tablespoon

Preparation

  1. Cut mangoes into slices and remove the seed.
  2. Add salt to the slices and keep aside for 8 hours.
  3. Wash the chickpeas properly. Remove excess water and soak chickpeas in the above for another 8 hours.
  4. Now drain excess water.

Recipe

  1. Heat 100 ml oil and then add hing, kalonji, saunf and methi.
  2. Put off the flame.
  3. Stir and put rest of the spices along with Kairi-chana preparation.
  4. Stir well.
  5. Pickle is ready. Once cool, put in a jar and add rest of the oil.

For best results, consume the pickle after 3-4 days. 

Tip: Pickle should always be covered with a thick layer of oil to prevent fermentation and improve its longevity!

Kairi Chhole Pickle (Green Mango-Chickpea Pickle)

We hope you enjoyed this recipe! Do let us know how it turned out for you. We would love to know your views on it!

 

Fond of pickles? Try out our amazing Kamrak ka Achar (Starfruit Pickle) with this recipe!

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Liked reading that? Here are a few more topics you can read about!
How to preserve pickle?
Pickle should always be covered with a thick layer of oil to prevent fermentation and improve its longevity!
What are the ingredients for green mango pickle or kairi achar?
The ingredients for green mango pickle or kairi achar are: <ol> <li>1. Green Mango (Sliced)- 1 kg</li> <li>2. Chhole (Chickpeas)- 50 gm</li> <li>3. Kachi Ghani Mustard Oil- 200 ml</li> <li>4. Red Chilli Powder- 1 Tablespoon (Can be added upto 2 tablespoon for spice lovers!)</li> <li>5. Haldi (Turmeric Powder)- 2 Tablespoon</li> <li>6. Dana Methi (Fenugreek Seeds)- 1 Tablespoon (Coarsely Grinded)</li> <li>7. Saunf (Fennel Seeds)- 1 Tablespoon (Coarsely Grinded)</li> <li>8. Kalonji (Nigella Seeds)- 1 Teaspoon</li> <li>9. Hing (Asafetida)- 1 pinch</li> <li>10.Salt- 100 gm or 2 Tablespoon</li> </ol>
How to make green mango pickle or kairi achar at home?
The preparation and recipe for the Indian green mango pickle or kairi achar is : <ol> <li>1. Cut mangoes into slices and remove the seed.</li> <li>2. Add salt to the slices and keep aside for 8 hours.</li> <li>3. Wash the chickpeas properly. Remove excess water and soak chickpeas in the above for another 8 hours.</li> <li>4. Now drain excess water.</li> <li>5. Heat 100 ml oil and then add hing, kalonji, saunf and methi.</li> <li>6. Put off the flame.</li> <li>7. Stir and put rest of the spices along with Kairi-chana preparation.</li> <li>8. Stir well.</li> <li>9. Pickle is ready. Once cool, put in a jar and add rest of the oil.</li> <li>10.For best results, consume the pickle after 3-4 days.</li> </ol>
Any Important tips to make green mango pickle?
The one tip to keep in mind while preparing th ekairi achar is that the pickle should always be covered with a thick layer of oil to prevent fermentation and improve its longevity!