About Chickpea Pickle Recipe
Kabuli Chana Pickle Recipe | Aam Aur Chole Ka Achar | Chickpea Pickle Recipe | Raw Mango and Chana Pickle | Traditional Homemade Chana Achar | How to make chickpea pickle with step-by-step photos and video: If you think chickpeas are only meant for rich curries or healthy salads, this traditional Kabuli Chana Pickle will completely change the way you look at this humble staple.
Pickling whole garbanzo beans with sour raw mangoes is one of the most unique and cherished traditional Indian recipes. Unlike standard mango or lemon pickles, this handcrafted kabuli chana achar combines the hearty, protein-rich bite of whole chickpeas with a punch of tangy, sun-cured spices. As the raw chickpeas slowly marinate in the natural juices of fresh green mangoes, they transform into tender, flavorful morsels infused with aromatic spices like fennel, mustard seeds, and rich mustard oil.
Why You Will Love This Easy Homemade Chana Achar
Making homemade pickle from scratch might sound intimidating, but this no-boil chickpea and raw mango pickle is surprisingly simple to make right in your home kitchen. The magic lies in the traditional natural fermentation technique: the chickpeas absorb the sourness directly from the raw mangoes, creating a delicious balance of spice, tang, and crunch without using any synthetic vinegar or artificial preservatives. It is a foolproof recipe that delivers an authentic flavor profile every single time.
How to Serve and Enjoy This Spicy Chickpea Pickle Recipe
This versatile spicy chickpea pickle or Aam Aur Chole Ka Achar serves as the perfect side dish to elevate your daily meal spread. Pair a spoonful of this tangy condiment with warm parathas, crisp puris, or simple dal rice for an instant burst of flavor. Follow this step-by-step recipe to master the art of sun-cured Traditional Homemade Chana Achar and create a long-lasting jar of homemade deliciousness that your entire family will crave!
More Delicious Pickle Recipes to Try!
Bitter Gourd Pickle
Authentic Mango Pickle
Instant Green Chilli Pickle
Gobi ka Achar
Mixed Vegetable Instant Pickle
Recipe Card
Chickpea Pickle Recipe | Chole Ka Achar | Kabuli Chana Pickle Recipe
Ingredients
- ½ cup Dry Kabuli Chana Chickpeas
- 2 cups Raw Green Mangoes Kacchi Keri
- 3 tbsp Fennel Seeds Saunf
- 2 tbsp Yellow Mustard Seeds Rai Kuria
- 1½ tbsp Fenugreek Seeds Methi Dana
- 1 tbsp Nigella Seeds Kalonji
- 1 tsp Carom Seeds Ajwain
- 3 tbsp Kashmiri Red Chilli Powder
- 1.5 tbsp Turmeric Powder
- ½ tsp Strong Asafoetida Hing
- 3½ tbsp Mustard Oil
- 3 tbsp Rock Salt or Regular Salt
Instructions
- Prep & Soften: Mix clean, dry raw Kabuli chana with diced raw mangoes, turmeric powder, and salt in a dry bowl. Cover with a cloth and let rest for 24–36 hours, stirring twice daily, so the chickpeas absorb the sour mango juice.
- Smoke the Oil: Heat mustard oil to its smoking point in a pan, then turn off the heat and cool completely to room temperature.
- Roast & Grind Spices: Lightly dry-roast fennel, yellow mustard, and fenugreek seeds until aromatic. Coarsely crush them using a mortar and pestle or grinder.
- Mix the Pickle: Add the ground spices, whole kalonji, crushed ajwain, Kashmiri red chilli powder, and hing to the mango-chana mixture. Pour in the cooled mustard oil and mix thoroughly.
- Sun-Cure & Store: Transfer to a clean, dry glass jar. Place in direct sunlight for 5 to 7 days, shaking gently once daily until the chickpeas are soft with a crisp bite.
🛒 Shop This Recipe: Ingredients & Kitchen Tools
Below are the key ingredients and essential kitchen tools you’ll need to make this healthy, high protein, and flavorful lettuce bean salad at home:
- Chickpeas (Kabuli Chana)
- Pure Cold-Pressed Mustard Oil
- Fennel Seeds
- Yellow Mustard
- Fenugreek Seeds
- Asafoetida (Hing)
- Airtight Glass Pickle Jar
- Traditional Ceramic Achar Barni
- Granite or Marble Mortar & Pestle
- Heavy-Bottom Stainless Steel Kadhai
Step-by-Step Recipe
Step a: Raw Mango & Chickpea Preparation
1. Take 2 cups (approx. 400g) of washed, thoroughly dried, and finely diced raw green mangoes (kacchi keri) in a clean, dry glass or ceramic mixing bowl. Ensure no moisture remains on the mango skins.
2. Add ½ cup (100g) of wiped, completely dry raw Kabuli chana directly to the diced mangoes.
3. Mix in 1.5 tbsp turmeric powder and 3 tbsp rock salt until every piece of mango and chickpea is evenly coated.
4. Cover the bowl loosely with a clean cotton cloth and let it rest at room temperature for 24 to 36 hours. Stir the mixture twice a day with a bone-dry spoon.
5. During this time, the salt draws out the natural sour juices (amchur water) from the raw mangoes, allowing the dry Kabuli chana to slowly absorb the liquid, swell up, and soften without boiling.
Step b: Tempering & Cooling the Preservative Oil
6. Pour 3.5 tbsp mustard oil into a heavy-bottomed pan or kadai.
7. Heat the oil over medium flame until it reaches its smoking point.
8. Turn off the heat immediately and let the oil cool down completely to room temperature.
9. Heating breaks down the harsh pungency of raw mustard oil, while complete cooling prevents the ground spices from scorching later.
Step c: Roasting & Cracking Whole Spices
10. In a dry pan over low heat, gently warm 3 tbsp fennel seeds (saunf), 2 tbsp yellow mustard seeds (rai kuria), and 1.5 tbsp fenugreek seeds (methi dana) for 60 to 90 seconds until fragrant. Do not brown them.
11. Transfer the warmed spices to a mortar and pestle or spice grinder and pulse them into a coarse blend. Avoid grinding into a fine powder, as coarse spices give the pickle its authentic homemade texture.
Step d: Assembling the Pickle Masala
12. To the mango and chickpea mixture (which will now have released ample tangy liquid), add your freshly ground coarse spice blend.
13. Add 1 tbsp whole nigella seeds (kalonji) and 1 tsp carom seeds (ajwain), crushing the ajwain lightly between your palms before adding to release its aromatic oils.
14. Sprinkle in 3 tbsp Kashmiri red chilli powder for deep crimson color and 1/2 tsp strong asafoetida (hing) for digestion and aroma.
15. Pour in the cooled, pre-smoked mustard oil and toss the ingredients thoroughly until every chickpea and mango cube is enveloped in the spice-infused oil.
Step e: Natural Sunlight Curing & Preservation
16. Transfer the mixed pickle into a sterilized, airtight glass jar or traditional ceramic container (barnie).
17. Cover the jar opening with a breathable muslin cloth or secure the lid tightly.
18. Place the jar in direct sunlight for 5 to 7 days, giving it a gentle shake or stir once daily using a clean, dry wooden or stainless steel spoon.
19. By Day 7, the Chickpea will have fully softened into a pleasant bite, retaining its crunch while soaking in the tangy spice base.
Pro-Tips for Chickpea Pickle Recipe
1. Chickpea Prep: Do not boil or pre-soak the chickpeas in water. They must go into the mix completely raw and dry so they can slowly absorb the sour raw mango juice over 4–5 days.
2. Oil Adjustments: If storing the pickle for over 6 months, increase the cooled mustard oil by an additional 1/2 cup to ensure the pickle remains completely submerged.
3. Spice Customization: You can adjust the ratio of Kashmiri chilli to regular red chilli powder if you prefer a sharper kick.
4. Moisture Constraint: Water is the enemy of raw pickles. Ensure all bowls, spoons, knife blades, and jars are completely bone-dry before beginning.
5. Long-Term Storage (Up to 1 Year): If storing this pickle past 3 months, top up the jar with an extra 1/2 cup of smoked-and-cooled mustard oil so the ingredients remain completely submerged below the oil line.
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Frequently Asked Questions (FAQs)
Q1: Why are the chickpeas (Kabuli Chana) added raw instead of being boiled or soaked in water?
Ans: Adding dry, unboiled chickpeas is the secret to a long-lasting, crunchier pickle. When left in the mixture, the chickpeas slowly absorb the naturally acidic sour juice drawn out from the salted raw mangoes over 24 to 36 hours. Boiling them introduces water, which severely shortens shelf life and causes mold growth, whereas raw chana softens perfectly during the sun-curing process while keeping a pleasant bite.
Q2: Why do I need to heat the mustard oil to its smoking point before using it?
Ans: Heating mustard oil until it smokes breaks down its raw, harsh pungency and eliminates any bitterness, resulting in a smooth, rich preservative base. However, it is equally crucial to let the oil cool down completely to room temperature before adding it to the spice mixture – pouring hot oil over raw spices will scorch the chilli powder and turn the entire pickle bitter.
Q3: How long will this Kabuli Chana pickle last, and how should I store it?
Ans: When stored in a bone-dry, sterilized glass or ceramic jar (barni), this pickle stays fresh for up to 6 months at room temperature. If you plan to store it for up to a year, top off the jar with an extra layer of pre-smoked, cooled mustard oil after the initial 7-day curing phase so that the chickpeas and mango pieces remain fully submerged below the oil level. Always use a dry spoon to serve.