Chhole Kairi Ka Achar | Chickpeas Raw Mango Pickle

  • Prep Time
    420 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Beginner

Chhole Kairi Ka Achar | Chickpeas Raw Mango Pickle is a mouthwatering pickle for all.

Summers season is time to make lots of pickles to store the raw mango. Here is another pickle recipe ‘Chhole Kairi Ka Achar | Chickpeas Raw Mango Pickle’. You may have eaten many types of pickles but this pickle is unique. It has chickpeas with raw mango and spices. This tastes amazing with almost anything. You can not resist yourself this tangy, spicy pickle to eat. This is very quick and easy too. So, try to make this pickle at home and enjoy the mango for rest of the year.

This pickle was prepared by Mridula Amariya – a lovely mom from Rajasthan.

Tips and Suggestions by Mom Chef:-

  • It is recommended to use Kashmiri Red Chilli powder. It gives a nice colour to the pickle.
  • Remove the water of marinated raw mango to make it less sour.
  • The pickle is ready to eat after5 to 6 days.

For more such exciting recipes like Chhole Kairi Ka Achar | Chickpeas Raw Mango Pickle, please click on the following links:

  1. Hari Mirch Ka Achar | Green Chilli Pickle
  2. Kairi Ka Achar | Mango Pickle
  3. Bhindi Mirch Ka Achar

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  • Recipe
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Ingredients

  • Raw Mango/Kairi - 500 Gram
  • Chhole/Chickpeas - 1 Cup soaked
  • Danamethi/Fenugreek seeds - 1/2 Cup soaked
  • Saunf/Fennel Seeds - 4 Teaspoon
  • Kalonji/Onion Seeds - 1 Teaspoon
  • Turmeric powder - 1/2 Teaspoon + 1 Teaspoon
  • Red Chilli powder - 1 Teaspoon
  • Asafoetida/hing - 1/2 Teaspoon
  • Salt - 1 Teaspoon + 1 Teaspoon
  • Mustard oil - 1 Cup + as required

Instructions

  1. Cut the mango into pieces. Then add turmeric and salt. Mix and keep it for 6 to 9 hours. Then drain the water.
  2. Drain the water of chickpeas and fenugreek seeds as well.
  3. Heat 1 cup oil in a pan. Once it is hot, switch off the gas.
  4. Add fennel seeds, then soaked chickpeas. Mix well for a minute.
  5. Then add marinated mango pieces, soaked and drained fenugreek seeds, red chilli powder, kalonji, asafoetida, 1/2 teaspoon turmeric powder, 1 teaspoon salt. Mix all together.
  6. Let the pickle cool completely. Then fill it in the sterilized glass jar.
  7. Heat mustard oil, once it is hot switch off the gas. Let it cool completely. Pour this oil on the top of pickle upto 1 inch. Keep it for 5 to 6 days then the pickle is ready to eat.
  8. Delicious 'Chhole Kairi Ka Achar | Chickpeas Raw Mango Pickle' is ready to be served with paratha or anything of your choice.
  • Servings : 10 to 12
  • Ready in : 425 Minutes
  • Special Category : Pickles

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