Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, raw mango & chickpea pickle. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Raw Mango & Chickpea Pickle is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Raw Mango & Chickpea Pickle is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook raw mango & chickpea pickle using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Raw Mango & Chickpea Pickle:

1. Get 3 Raw Mangoes
2. Prepare 1/2 Cup Chickpeas
3. Prepare 2 tbsp Fenugreek Seeds
4. Take 1 tbsp Fenugreek powder
5. Take 2 tbsp Fennel Seeds
6. Get 1 tbsp Fennel Powder
7. Take 2 tbsp Nigella Seeds
8. Take 1 tbsp Red Chilli Powder or use as per your spice level
9. Make ready 1-2 tsp Turmeric Powder
10. Prepare 1 tbsp Salt or use as required
11. Take 3/4-1 Cup Mustard Oil

Instructions to make Raw Mango & Chickpea 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

So that is going to wrap it up with this special food raw mango & chickpea pickle recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!