Aam Aur Chane Ka Achar ,Marwari style Mango Pickle

Ingredients

• 450 g (3 cups)raw mango, peeled and grated
• 85 g (½ cup)chickpeas
• 10 ml (2 tsp)ground turmeric
• 30 ml (2 tbsp)chilli powder
• 52.5 ml (3½ tbsp)fenugreek seeds
• 30 ml (2 tbsp)ground fenugreek
• 30 ml (2 tbsp)fennel seeds
• 10 ml (2 tsp)nigella seeds
• 2.5 ml (½ tsp)asafoetida powder
• 12dried whole red chillies
• 30 ml (2 tbsp)salt
• 710 ml (3 cups)mustard oil

Instructions

1. 1

   Grate the mango

   Peel the raw mangoes and grate them.

2. 2

   Toast the spices

   Lightly dry-roast the fennel seeds, nigella seeds, whole dried red chillies and fenugreek seeds to remove moisture.

3. 3

   Season the mango

   In a large bowl, mix the grated mango with the salt and turmeric. Set aside for 2 hours.

4. 4

   Separate the liquid

   Squeeze the liquid from the grated mango, reserving the liquid and mango separately.

5. 5

   Soak the pulses

   Wipe the chickpeas with a damp cloth, then soak them with the fenugreek seeds in the reserved mango liquid overnight.

6. 6

   Chill the mango

   Keep the grated mango in the refrigerator.

7. 7

   Combine the mixture

   The next day, add the ground fenugreek, chilli powder, asafoetida, fennel seeds, nigella seeds and whole chillies, broken into 2 or 3 pieces, to the grated mango. Add the soaked chickpeas and fenugreek seeds, then mix well. You can also add 2 tender mango seeds, chopped into small pieces.

8. 8

   Heat the oil

   Heat the mustard oil until it reaches smoking point. Let it cool completely, then pour it into the mango mixture.

9. 9

   Jar and sun

   Transfer the pickle to a sterilised glass jar and set it in sunlight for a few hours each day for 1 week.

10. 10

    Wait one week

    The pickle is ready to eat after 1 week.

11. 11

    Store the pickle

    Keep it in a cool, dry place and enjoy it for up to 1 year.

12. 12

    Keep it covered

    Make sure the pickle stays covered with oil; otherwise, keep it refrigerated.

What is Marwari mango and chickpea pickle?

Aam aur chane ka achar is a Rajasthani-style preserve combining tart raw mango with chickpeas and a pungent mix of spices. Pickles are a familiar way to bring sharp, savoury flavour to meals across the Indian subcontinent.

Here, grated mango softens in salt and turmeric, while chickpeas and fenugreek soak up its tangy liquid. Mustard oil carries the spices and helps keep the mixture coated as it matures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 1g protein, 4g carbs, 14g fat.

The mango and chickpeas contribute most of the carbohydrates, while mustard oil supplies most of the fat. Chickpeas provide some protein, though the stated serving contains just 1 g; pair a small spoonful with a protein-rich dish and grains for a more substantial plate.

The mango and its liquid

Grated mango: Choose firm, unripe fruit for a clean tartness and a texture that holds up in the pickle. Salting it for 2 hours draws out liquid and seasons the shreds.

Reserved liquid: Keep the squeezed mango liquid for soaking the chickpeas and fenugreek seeds overnight. The recipe also says to refrigerate the grated mango while the soaking takes place.

Why the chickpeas soak overnight

Chickpeas: Wiping them with a damp cloth before soaking helps remove surface dirt without adding a rinse of extra water to the pickle. The overnight soak in mango liquid gives them time to take on some of its sharp flavour.

Fenugreek: Whole seeds provide a firm, distinctive bite, while ground fenugreek blends through the mixture. Keeping both forms gives the pickle a varied texture and a more rounded spice flavour.

Getting the oil and spices right

Dry-roasting: Toast the fennel, nigella, chillies and fenugreek seeds only lightly, as the aim is to remove moisture rather than deeply brown them. Let them cool before adding them to the mango mixture.

Mustard oil: Heat the oil to smoking point, then allow it to cool completely before mixing it in. Adding it while hot would not follow the method and could affect the mango mixture.

Maturing the pickle

Sunlight: Set the sealed jar in sunlight for a few hours each day for a week, as directed in the recipe. This gives the ingredients time to mingle before the pickle is eaten.

Oil cover: Check that the pickle remains covered with oil. If it is not covered, the recipe advises keeping it refrigerated.

How to serve it

A small spoonful makes a lively accompaniment to rice, flatbreads or a simple lentil dish. Its sour, salty and spicy flavours work especially well alongside mild, filling foods.

Since the pickle is strongly flavoured and oil-rich, start with a modest serving and add more to taste. A meal with grains and a protein-rich dish makes a balanced plate around it.

Recipe notes & tips

• Use firm, unripe mangoes so the grated fruit keeps its tart flavour.
• Keep the mango liquid after squeezing; it is used to soak the chickpeas and fenugreek.
• Let the mustard oil cool completely before adding it to the mixture.
• Use a clean, dry glass jar for the pickle.
• Check during storage that the mixture stays covered with oil, and refrigerate it if it does not.

Variations

• Tender mango seeds: Add 2 tender seeds, chopped into small pieces, as suggested in the method.
• Chilli heat: Adjust the amount of chilli powder to suit your preferred level of heat.
• Whole chillies: Break them into smaller or larger pieces to change how evenly their heat spreads.
• Seed texture: Lightly crush some of the roasted fennel and nigella seeds for a less whole-seed texture.

Common mistakes to avoid

• Discarding the mango liquid: Reserve it after squeezing so the chickpeas and fenugreek can soak in it.
• Adding hot oil: Cool the oil completely before pouring it into the mango mixture.
• Skipping the overnight soak: Give the chickpeas and fenugreek seeds the full overnight soak in mango liquid.
• Roasting too darkly: Toast the seeds and chillies only lightly to remove moisture.
• Leaving the pickle uncovered: Keep it under oil, or refrigerate it if it is not fully covered.

How to store

The recipe says to store the pickle in a cool, dry place for up to 1 year, keeping it covered with oil. Use a clean, dry utensil when serving, and refrigerate it if the pickle is not covered with oil.

Frequently asked questions