Saturday, August 22, 2015

Chana achar

Chane ka achar

चने का अचार


Mango/ amchoor  powder 3-4 tbsp
1 cup kabuli chana/Chick Peas
1/2 tsp fenugreek seed (methi dana)
1 tsp turmeric powder
pinch asafetida (hing)
1/4 cup split mustard seeds (Red)
3 tbsp Salt
1/4 cup red chili powder
2 tbso fennel seeds (saunf)
1 cup mustard oil


Add 1/2 teaspoon turmeric powder, 1 tsp amchoor powder and 1 tablespoon salt to 1   cup water and soak chana in it for overnight .
Heat the oil till smoking point.  Switch off gas.
Then, allow it to cool down.
when warm  add salt, asafetida, fennel seeds, methi dana , amchoor powder, split mustard seeds, turmeric powder and chili powder one by one and mix well.
Let it cool down completely and add soaked  and draibed chick peas into the mixture.
And give the pickle a good stir.
Transfer the pickle into a clean, sterilized jar.
Pickle is ready to eat after a week.
Store it in a cool and dry place for six months
You can add soaked chana in leftover mango pickle masala.

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