Raw Mango Chana Dal Pickle

EPISODE # 18

KAIRI CHANA DAL ACHAR || ACHAR RECIPES BY AYESHA'S WORLD


  • PREPARATION TIME: 10 Mins
  • COOKING TIME: 10-15 Mins

INGREDIENTS:
  1. Raw Mangoes - 500 gms (cut into small pieces)
  2. Chana Dal - 250 gms
  3. Whole Red Chillies - 8-9
  4. Hing / Asafoetida - 1 tsp
  5. Red Chilli Powder - 2 tbsp
  6. Coriander Powder - 2 tbsp
  7. Turmeric Powder - 1 tsp
  8. Fennel Seeds - 1 tbsp
  9. Kalonji / Nigella Seeds - 1 tbsp
  10. Fenugreek Seeds - 1 tbsp
  11. Mustard Seeds - 1 tbsp
  12. Salt - To taste
  13. Mustard Oil - 250 gms
METHOD:
  1. Heat 1 spoon Oil at smoking point. 
  2. Add Kalonji / Nigella seeds, mustard seeds, fennel seeds, Hing / asafoetida, fenugreek seeds, whole red chillies and chana dal fry 1 to 2 minutes.
  3. Add turmeric, red chilli powder, coriander powder and salt mix well.
  4. Add Raw mangoes & mix well. Cook for about 3-4 Minutes.
  5. Fill the jar with Pickle, Cover it with a cloth & keep under the sunlight for 2-3 days.
  6. After 3 days heat the remaining mustard oil to the smoking point. Let it cool & add it in the pickle. Mix well.
  7. Keep the jar in the sunlight for another 8-10 days.
  •  Kuch Batein, Kuch Seekh, Kuch Tips
  • Tips : 
  1. Apply some vinegar on the mouth of the jar to avoid fungus.
  • About Recipe:
                   You can have it with your meals as Indian meals are incomplete without Pickles.
  • HEALTH BENEFITS OF RAW MANGO:
  1. Unripe Green Mangoes are beneficial in the treatment of Gastrointestinal Disorders.
  2. Mix one Chopped raw mango with Honey & Salt this will help to prevent summer diarrhoea, morning sickness, indigestion & constipation.
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