Chickpea Pickle Recipe | Chole Ka Achar | Kabuli Chana Pickle Recipe
Authentic homemade Kabuli Chana Pickle made with raw mangoes and aromatic ground spices. This traditional no-boil chana achar features sun-cured chickpeas soaked in tangy mango juice and mustard oil—the perfect spicy side for parathas and rice!
Servings 20
Calories 65kcal
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.