Chick- peas are grown mainly in scanty rain areas of the country. It is a rain-fed crop, hence it is an important protein source in the diet of those regions.
Chick -peas are used/cooked in thousands of ways not only in India, but also around the world. For instance, Falafels, Hummus from the Middle Eastern countries are made of Chick -peas.
In India, some of the well known chick -pea preparations are ‘pindi chana’, amritsari choley’ , ‘choley with bhaturas’ ……the list will go on and on 🙂
Mango – chick pea pickle is from such a dry stretch of this flavorful country of foodies. 🙂
This pickle is a 2 day process.
Here’s what i did …………
2 nos – raw mangoes
1/2 cup – chick pea
1 tsp – fenugreek seeds
1/2 tsp – tumeric powder
1/4 tsp – asafoetida
1 1/2 tbsp – black mustard seeds
3 nos – cloves
1/2 tsp – peppercorns
1 tbsp – fennel seeds
1 tbsp – kashmiri red chili powder
salt to taste
3/4 cup – mustard oil
Wash, wipe, peel and grate the mango. Add 1 tbsp salt and keep it aside for 4 hours.
The mango would have released a lot of moisture due to the salt. Squeeze out the water by pressing the mango using both the palm or you may use a muslin cloth for this procedure.
Refrigerate the mango till further use. Soak the chickpeas in this mango water for 5 -6 hours or overnight, preferably.
Take the mango out of the fridge so that it reaches room temperature.
Heat the oil in a pan till smoking point. Take it off fire, allow to cool. Before it cools down completely, add all the dry ingredients one by one. The warmth of the oil will help infuse the flavors.
Allow this to cool down totally. Now add the mango and the chick pea. Mix it well. Jar it in a sterilised jar.
Sun it out for 10 days.
Store the pickle in a cool, dry place. This can be stored upto a year without refrigeration.
Happy pickling !!!
Cheers !!! 😀