Kairi Chhole Pickle(Green Mango-Chickpea Pickle)2 minute
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 Kairi Pickle 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
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
- Cut mangoes into slices and remove the seed.
- Add salt to the slices and keep aside for 8 hours.
- Remove excess water and soak chickpeas in the above for another 8 hours.
- Now drain excess water.
- Heat 100 ml oil and then add hing, kalonji, saunf and methi.
- Put off the flame.
- Stir and put rest of the spices along with Kairi-chana preparation.
- Stir well.
- 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!
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!