Mango Channa Pickle

Ingredients

• • Sour mango pieces - 4 cups
• • Kabuli channas - ¼ cup
• • Red chilly powder - ½ cup
• • Salt (powdered) - ½ cup
• • Asafoetida powder - 1 teaspoon
• • Oil - 1 cup
• • Mustard - ½ teaspoon
• • Curry leaves - 2 sprigs

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Ingredients For Roasting And Powder Together

• • Mustard - 2 teaspoons
• • Cumin seeds - 2 teaspoons
• • Fenugreek - 2 teaspoons

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Method

• 1. Select thin skinned, firm, unripe sour mangoes. Wash and spread over a cloth to dry up excess moisture.
• 2. Cut into ½ inch square pieces.
• 3. Soak channa overnight in enough water (10 hours)
• 4. Strain the water and spread over a cloth in shade to remove excess moisture.
• 5. Add this to mango pieces along with salt in a jar. Shake well. Close with a lid and keep for 2 days.
• 6. Mix well twice daily.
• 7. Third day, add Red Chilly powder and roasted, powdered ingredients. Mix well.
• 8. Heat oil in a pan add mustard, when it splutters season curry leaves, asafoetida powder and pour on top of the mango pieces. (Hot oil itself)
• 9. Mix well daily for 10 days.
• 10. This pickle gets ready to serve in 10 to 15 days time.