Chana Dal Athana Pickle, Rajasthani Mango Pickle
Chana Dal Athana is a traditional mango pickle primarily made in Marwari Rajasthani households. It is a flavourful, spicy and tangy Rajasthani Mango Pickle.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.