Chana Dal Athana Achar Recipe | Chana Dal Athana Pickle Recipe
Chana Dal Athana Pickle Recipe – Chana Dal Athana is a popular pickle from Rajasthan. It is predominantly made jointly by the women of Marwari households. It is a traditional Marwari pickle recipe which is usually prepared in the Summers. An aromatic and spicy Rajasthani Mango pickle.
Did you know that the process of making pickles dates back to around 4000 years? When refrigeration was not possible, pickles were the only way to preserve yields that were limited by nature or seasons.
What is Athana in Chana Dal Athana?
Athana is a village now in the state of Madhya Pradesh. It was a part of the state of Mewar in Rajasthan. Thikana Athana was founded by Rawat Narsinghdas Ji, elder son of Rawat Kali Megh Singh Ji of Thikana Begu in 1626.
The Jagir allotted to him was Guthlai, which was also the first jagir allotted to Rao Chunda Ji, the patron of Chundawats, but Narsingdas Ji decided to establish Athana, 5km south-east of Guthlai, as his capital and founded Athana in 1628.
Rajasthani mango pickle is a traditional Marwari condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal in all parts of the country. It is eaten with dal-rice, dal-roti, parathas & even with many breakfast dishes.
Do note here that most Rajasthani pickle recipes are of spicy pickles.
Chana Dal Athana Pickle or Achar Recipe, Rajasthani Mango & Bengal Gram Pickle Recipe
Chana Dal Athana is a traditional Rajasthani mango pickle primarily made in Marwari Rajasthani households. The inspiration to make this pickle came from a program on a TV food channel.
It is a mango pickle that is cooked with Chana Dal or Bengal Gram – a lentil. The name Athana suggests the source of the pickle – a village in Rajasthan. Athana village interestingly is famous for its fleshy chillies used for making Athana Chili pickle.
Chana Dal Athana is one of the few cooked pickles I have made. I must say the results are quite amazing. The finished pickle is absolutely great in taste as well as the aroma. The Process to make the pickle is as close to what I saw on the program.
Indications for making Chana Dal Athana Pickle or Achar, Rajasthani Mango & Bengal Gram Pickle
Chana Dal Athana Pickle, Rajasthani Mango Pickle
- 2 Cup Mustard Oil
- 12 Piece Dried Red Chilies Whole
- 25 gram Fenugreek Seeds
- 15 gram Black Peppercorns
- 15 gram Mustard Seeds
- 100 gram Bengal Gram Chana Dal
- 20 gram Garlic
- 25 gram Onion Seeds Kalonji
- 2 gram Asafoetida Hing
- 15 gram Red Chili Powder
- 15 gram Turmeric Powder
- 1 Kg Raw Mangoes
- 4 Tbsp Salt
- Clean and dry the raw mangoes.
- Cut the mangoes into small bite size pieces.
- Heat mustard oil till smoking point in a thick bottomed pan and cool. Keep flame on low.
- Add all ingredients in the order listed above. Put the raw mangoes at the end followed by salt.
- Mix well & cook for 5 minutes.
- Remove from fire and add to a pickling jar.
- Rest the pickle in the Sun for 7 days.
- Serve with your favorite dishes.
- If you are short of time, you can add pickle masala readily available. It is a good mix of chilli powder, refined mustard oil, mustard, fenugreek, turmeric, hing, and salt
- Pickle prepared will last for months if kept in air tight containers/
- Raw mangoes to be used for the pickel should be firm.
FINALLY, TO SUM IT UP
Chana Dal Athana is a traditional Rajasthani pickle or Rajasthani mango pickle primarily made in Marwari households of Rajasthan.
Chana Dal Athana is one of the few cooked Rajasthani pickles I have made. And, I must say the results are quite amazing. The finished Rajasthani Mango pickle is absolutely great in taste as well as the aroma.
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